FOIL-PACKET STRIPED BASS WITH PEPPERS AND TOMATOES

Foil-Packet Striped Bass with Peppers and Tomatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

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2 bell peppers (any color), thinly sliced
1 small red onion, thinly sliced lengthwise
1 Fresno chile pepper, halved lengthwise and sliced
8 thyme sprigs
1 cup orange cherry tomatoes
5 tablespoons extra-virgin olive oil
Kosher salt
1/2 cup apple cider vinegar
4 6-ounce skinless mild white fish fillets, such as striped bass

Steps:

Preheat a grill to medium high. Combine the bell peppers, red onion, chile pepper, thyme sprigs and cherry tomatoes in a bowl; toss with 3 tablespoons olive oil and 1/2 teaspoon salt.
Lay out four 20-inch-long sheets of heavy-duty aluminum foil. Top each sheet with a pile of vegetables, then add 2 tablespoons vinegar to each.
Place a fish fillet on top of each pile of vegetables; drizzle each with 1/2 tablespoon olive oil and season generously with salt. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
Grill the foil packets, moving them around as needed for even cooking, until the fish is cooked through, 10 to 12 minutes.