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1
Preheat the grill to medium heat.
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2
Fold four sheets of foil in half crosswise to crease, and then unfold.
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3
Combine the oil, soy sauce, ginger, garlic, lemon zest, orange zest and orange juice in a small bowl.
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4
Mix well to combine.
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5
Place 1 fillet on one side of the crease on each sheet of foil and sprinkle with the salt and pepper.
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6
Divide the oil mixture equally among the fillets.
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7
Working with 1 foil sheet at a time, fold the foil over the fillet and tightly crimp the edges of the foil to close the packets to create a papillote.
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8
Place each papillote on the grill and close the lid of the grill.
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9
Grill until the papillotes are fully puffed, about 12 minutes.
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10
Carefully cut the foil to open and serve the fillets on the spinach and top with the Grilled Summer Relish.
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11
Prepare the grill to medium heat.
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12
Brush the scallions, corn, bell pepper and squash on both sides with the oil.
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13
Sprinkle with 1 tablespoon salt and 1 teaspoon pepper.
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14
Grill the vegetables until slightly charred and just tender, turning often, about 5 minutes for the scallions, 8 minutes for the squash and pepper and 10 minutes for the corn.
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15
Transfer the vegetables to a cutting board and cut into 1/4-inch pieces.
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16
Cut the corn from the cob directly into a bowl and mix in the scallions, peppers and squash.
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17
Meanwhile whisk the lemon juice, oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
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18
Add the oil mixture to the bowl of vegetables; toss to coat.
