Hobo Packs with Fish Filets

Preparation

Season the fillets with salt and pepper.

There will be one hobo pack per filet, and each pack will require 1 sheet of heavy-duty aluminum foil, approximately 16 to 18 inches. Onto one sheet of foil, drizzle a little olive oil into the center.

Place a filet of fish just off center, then top with one-fourth of the scallions, garlic and tomatoes. Season with a bit more salt and pepper. Sprinkle some herb leaves over the top and fold the longer side of foil over the filling and fold the edges together to seal well. Stop before the last side is sealed and add 2 tablespoons wine, broth or water to the pack, then seal the last side completely.

Repeat with remaining 3 packs. 

Oven

Preheat oven to 375ºF. Place packs onto a sheet pan and cook in oven 15 minutes, the pack should be fully puffed. Remove and let sit 3-4 minutes, then open carefully and slice contents onto a plate. OR… Place the unopened packs onto large plates and let each person open their own. [Good for getting kids engaged.]

Stove top

Place a large cast-iron or stainless skillet on a burner over high heat. Spread a thin slick of oil in the bottom of pan and let get really hot. Place 1 or 2 packs in the pan, as many as will fit with bottom flat on pan, and let cook about 10 minutes. The pack will puff up fully from the steam inside, kind of fun to watch. Remove packs from pan and place onto a board or directly onto serving plates. Let sit 3-4 minutes, then open carefully and slide contents onto plate. 

Grill

Light a grill. Place the foil packets on the grill, close the lid and cook over high heat until the fish is cooked through and the vegetables are tender, 8 to 10 minutes; let the packets rest for 2 minutes.

Swap options

Instead of scallions, use shallots or red onions.  Instead of tomatoes, use peppers, carrots, asparagus or green beans.