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Groper in Alfoil Cooked on Coals

Treat yourself and your friends to this quick-and-easy groper fillet dish.


  • 1 groper fillet about 300g

  • Butter

  • Bunch of Dill

  • Lemon slices

  • Cherry Tomato’s diced

  • Capers

  • Kalamata olives – squeeze out the pips and tear the olives with your hands

  • Eschallots thinly sliced

  • Basil - hand torn

  • Foil


  • 1.

    As this is going directly onto hot coals you will want to double the foil so as to not get any tears.

  • 2.

    Lay out the foil big enough to wrap the fish in.

  • 3.

    Smear butter onto the foil then lay out 4 – 6 slices of lemon and then a big bunch of dill on top of the lemon.

  • 4.

    Now lay the groper fillet on top of the dill.

  • 5.

    Scatter over the fillet the eschallots, diced tomato, capers, torn olives and torn basil leaves.

  • 6.

    Drizzle some citrus oil over everything and finally a few turns of freshly ground black pepper.

  • 7.

    Wrap the foil bringing each side up and twisting together to create a neat tightly sealed parcel.

  • 8.

    The fish will steam as well as roast in this package.

  • 9.

    Place on hot coals and cook for about ten minutes.

  • 10.

    Carefully open the foil and check for doneness by how the fish flakes. If not cooked wrap up and cook a little longer. If cooked eat directly out of the foil package savoring all of the lovely juice created by the fish, butter, lemon and veggies.

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