Grilled Mediterranean Perch Packets

I love cooking fish on the grill in aluminum foil packets - similar to how our Dad used to cook chicken.  Individual servings with veggies and herbs, they keep any fish odor outside and the flavor baked into the fish.  Fantastic.
1-1/2 lb perch fillets, prepared into four serving portions
2 small zucchini, thinly sliced
1 large fresh ripe tomato, thinly sliced
3 green onions, sliced
4 Tbsp butter
dash red pepper flakes

Heat grill to high. Tear off 4 18-inch sections of aluminum foil and lay on a flat surface. Distribute 1 tablespoon buttering pieces, 3-5 inches apart in the center of each sheet. Then distribute the zucchini slices evenly about all four sheets atop the butter.

Lay the perch fillets on top of the zucchini. Then top them with tomato slices and green onion, distributed evenly among the four servings.

Salt and pepper to taste and accent with a dash of red pepper flakes to taste.

Wrap the fish in well-sealed packets. Lay on grill and cook about 10-12 minutes. 

Open one packet carefully and assure the fish is cooked through.

If not, reseal and cook another 2-3 minutes. If so, either serve the packets, halfway opened (you do not want your family or guests to find a burst of hot steam…) on large plates (informal), or transfer to plates for each packet.

Either way works for me depending on the situation. Serve with lemon wedges.

Serves 4.