Lemon and Thyme Steelhead Trout Grilled Foil Packet Dinner
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Summer is a great time to get back to lighter eating. And with so much fresh local produce available, it’s so easy! We’ve been grilling lots of fresh vegetables like corn, squash and asparagus, along with lean cuts of meat in simple marinades made with Mazola® Corn Oil every week. I’ve also been using Mazola Corn Oil for all my cooking for almost a year now and my family loves it! It has a wonderfully mild flavor and high smoke point that makes it perfect for types of cooking. And best of all, did you know that a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil? To learn more about this claim, see Mazola.com. Text MAZOLA to 79495 between 6/20/19 – 9/26/19 to receive $1.00 back on your purchase of Mazola 40oz Corn Oil! Limit 1 rebate per household. PayPal account required. By texting, you expressly consent to receive multiple automated text messages on this offer. Consent not required as a condition of purchase. Message & data rates apply. Text HELP or STOP to 79495 at any time. Full terms: http://cbi.as/a38tw.
Once I learned that Mazola Corn Oil could help lower cholesterol better than extra virgin olive oil, I made the switch and I’m so happy I did. It’s an all-purpose, cholesterol free cooking oil that is so versatile and heart-friendly for the whole family! It has a wonderful mild flavor that works well for grilling, sautéing, stir frying, mixing up marinades and dressings, and even baking!
Since we’ve been doing so much grilling this summer, I’ve been using Mazola Corn Oil every time we grill. With a higher smoke point than most cooking oils at 450°F, I don’t have to worry when grilling with it. Many home cooks don’t realize that once you exceed the smoke point of the cooing oil you are working with, it can negatively affect the food’s flavor and nutritional value.
Mazola Corn Oil has a wonderfully neutral taste that let’s the natural flavor of your food shine. We have also been using Mazola Corn Oil to make lots of different marinade recipes. It makes the best margarita, Cuban mojo and pesto marinades for chicken. And for beef, we like to make chimichurri, balsamic and chipotle marinades with it.
For fish marinades, I like to keep my flavors very simple. Just a fresh herb or two along with salt and pepper add so much. And when I make fish on the grill, I find making these foil packet dinners to be the easiest method and most fun too!
Most foil packet dinners start with sausage, but instead, I like to swap sausage for a fresh heart-healthy fish like salmon or steelhead trout like I’ve done here. Steelhead trout is available fresh now in many grocery stores, alongside the fresh salmon filets. It’s filled with healthy fats, farm raised and sustainable.
I place the fish filet in the middle of a piece of aluminum foil and instead of using potatoes or other starchy vegetables, I make a swap for fresh green vegetables like asparagus and sliced bell peppers.
Next, I add salt and pepper. But for a heart-healthier swap, I use a salt substitute instead of regular table salt, which I’m using in all my cooking now. Then I add lemon juice, lemon slices and fresh thyme leaves on the fish.
Then, instead of butter which, usually goes in foil packet dinners and with fish, I make a swap for Mazola Corn Oil.
Then, I wrap up the foil packets and refrigerate for about an hour. This gives the lemon juice and herbs time to marinate the fish. Next, I just place them on the grill.
These take about 15 – 20 minutes over medium heat (about 400°) on the grill, depending on the size of your fish filets. Just make sure the fish has an internal temperature of 145°.
Don’t these look amazing! They make the perfect light summer supper for the grill. They are also great for camping too!
Mazola Corn Oil has cholesterol-blocking plant sterols that makes it a great choice all my cooking needs. In fact, it has more cholesterol-blocking plant sterols than other cooking oils – four times more than extra virgin olive oil and one and a half times more than canola oil!
- 2 lbs steelhead trout, 8 oz per person
- 4 lemon slices
- 4 teaspoons lemon juice
- 4 teaspoons fresh thyme leaves
- 1 lb fresh asparagus
- ½ medium green bell pepper, sliced
- ½ medium red bell pepper, sliced
- 4 teaspoons Mazola Corn Oil
- ½ teaspoon salt (I used the heart-healthy salt substitute potassium salt)
- 4 sheets of aluminum foil
1. Add fish, lemon slices, asparagus and bell pepper slices to sheets of foil. Drizzle 1 teaspoon lemon juice and 1 teaspoon corn oil over fish and veggies.
2. Sprinkle on 1 teaspoon fresh thyme leaves over fish and veggies.
3. Wrap up fish and veggie packs, sealing each packet by pinching the foil together and folding over. Grill over medium heat for 16 - 20 minutes, or until internal temperature is 145°.