The idea was that the steam cooked the fish. That crazy notion has stayed with me. I have never tried it, though. There's something about cooking fish in the dishwasher that just seems wrong to me. Plus, my dishwasher has a fairly long cycle. It seems like the fish would be overcooked. And I don't want to think about what would happen if the aluminum foil opened.
The principle appeals to me, though, and I read with great interest when Sheila blogged about baking fish over a pan of water. Then I grilled a turkey breast over a pan of water. You see where I'm going, don't you?
Yes, I wrapped a piece of boring cod in aluminum foil and steamed it over water on the grill. And it was the moistest, flakiest fish ever. We eat cod about once a week, and I have a feeling we'll be preparing it this way often.
You can mix and match your favorite spices and herbs. I think cumin is next on my list. If you're a dill lover, try adding a sprig of dill. Use a firm fish. I think you could do it with something as soft as tilapia, but check it after about 10 minutes because thin, delicate fish will cook much faster.
Steamed Fish on the Grill
1 pound of cod or other firm fish
1/2 of a lemon
2 green onions
2 cloves garlic
1 tablespoon butter
pan with water
Preheat the grill to 400 degrees.
Peel and smash the garlic. Chop the green onions.
Lay out a large piece of aluminum foil and place the fish on it. Sprinkle with paprika, pepper, and salt. Slice the lemon and place on the fish. Scatter the green onions over the fish and add the garlic. Cut the butter into 8-10 pieces and scatter on top of the fish.
Close the aluminum foil very well, making a seam along the top edge and the ends so no steam will escape.
Place on the upper rack of your grill. Fill the pan with about 1 1/2 inches water and place underneath the fish. Close the top and cook 20 minutes.
Be careful opening the foil. It's hot!