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Bahama grilled grouper in parchment

This delightful dish of grouper is sealed in parchment paper then wrapped in foil and cooked on the grill in citrus and its own juices for a robust flavor. In France, this process is called en papillote; Italians call it al cartoccio, and in The Bahamas we call it “cooking in foil.”



  • 4 thick grouper fillets, cut into 5-inch (12 cm) pieces
  • 1/4 cup (60 mL) Bahama Fish Seasoning
  • 1 large sweet onion, sliced
  • 1/2 green bell pepper, sliced
  • 1/2 red bell pepper, sliced
  • 1 large sweet potato, diced
  • Salt and pepper to taste
  • 2 plantains, ripe but firm, sliced 1/2-inch (1 cm) thick on the diagonal
  • 2 cups (500 mL) sliced colourful cherry tomatoes
  • 4 sprigs fresh thyme
  • Pepper to taste
  • 1 cup (250 mL) fresh lime juice
  • 1 cup (250 mL) fresh orange juice
  • 1/2 cup (125 mL) Bahamian Pepper Sauce


  1. Fire up the grill to medium heat.
  2. Rinse fillets in a bowl of salted water and pat dry with paper towels.
  3. Transfer fish to a cutting board and season with seafood seasoning.
  4. In a large skillet, heat oil over medium-high heat. Add onion, green and red peppers and potato and saute, stirring, for 5 minutes. Season with salt to taste. Remove from heat and set aside.
  5. Tear 4 sheets of foil and parchment paper large enough to fold over the fish. Place a piece of parchment paper over the foil, then place fish in the center. Divide and place the remaining ingredients equally over each fish (except lime and orange juices and pepper sauce). Season with salt and pepper.
  6. Fold the papers towards the fish to form a pocket. In a small bowl, combine lime and orange juices and pepper sauce and evenly pour over the packets of fish. Continue to fold the papers over the fish to seal together tightly (making sure no steam escapes).
  7. Place the foil parcels over indirect heat and grill for 30 minutes. Serve at once.