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1
Heat grill to medium heat (about 400-425 F).
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2
Tear off two large squares of aluminum foil, each about 10 inches in length.
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3
Fold each in half to create a fold line, then open it like a book.
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4
Arrange equal amounts of the corn, shallot, garlic, and zucchini in the center of the right half of each piece of foil, near the fold line.
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5
Fold up the sides of the right half of the foil, creating a bowl that contains the vegetables.
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6
To each packet add: 1 1/2 tablespoons of canola oil, 1/4 cup of light coconut milk, 1/2 tablespoon of lime zest.
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7
Season well with salt and pepper to taste.
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8
Using your hands, mix to combine ingredients.
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9
Cut the fish into two equally-sized portions and place on on top of each stack of veggies.
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10
Season fish well with salt and pepper.
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11
Fold over the left half of the foil, covering the food.
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12
Carefully roll the top half of the foil together with the edges of the bottom half of the foil, sealing all edges and creating an airtight packet.
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13
Place the packets right-side-up (with the fish on top) on a grill-safe baking sheet and set the baking sheet on the grill.
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14
Bake for about 8-10 minutes and then use a spatula to flip each packet.
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15
Cook for 8-10 minutes more.
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16
Use a spatula to remove the packets from the grill, flip so that they are again right-side-up (with the fish on top) and plate.
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17
Use kitchen shears or a knife to cut a slit through the top center of each packet to fold open.
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18
Open carefully because the steam that will rise from each packet is very hot.
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19
Check to be sure fish is opaque and cooked through in the center.
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20
If fish is not cooked through, place back on the baking sheet and grill for 8-10 minutes more.
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21
Top the fish and veggies with freshly chopped cilantro.
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22
Serve the fish pockets directly in the foil to retain all of the flavors from the coconut-lime broth.
