Those sweet little yellow squash are just calling out for something simple like this grilled fish. It’s a recipe from America’s Test Kitchen.
1/2 cup extra-virgin olive oil, plus extra for drizzling 2 shallots, sliced thin 6 garlic cloves, sliced thin Salt and pepper 1 pound yellow summer squash, end trimed, sliced 1/4 inch thick 3/4 pound tomatoes, cored and sliced 1/2 inch thick 1/4 cup capers, rinsed 4 (6-ounce) skinless fish fillets, 1 to 1 1/2 inches thick 1 lemon, sliced 1/4 inch thick 2 tablespoons minced fresh parsley
Spray centers of four 18 by 14-inch sheets of heavy-duty foil with vegetable oil spray. In a small saucepan, heat oil, shallots, garlic, 1 teaspoon salt, and 1 teaspoon pepper in small bowl until garlic begins to brown. Combine squash, tomatoes, capers, and garlic oil in large bowl.
Pat fish dry with paper towels and season with salt and pepper. Divide vegetable mixture evenly among centers of each piece of foil. Top vegetables with fish, then top fish with lemon slices. Bring short sides of foil together and crimp to seal tightly. Crimp remaining open ends of packets.
Grill packets over hot fire, squash side down, until fish is cooked through and vegetables are tender, about 10 minutes. Let rest for 5 minutes. Cut packets open, sprinkle with parsley, and drizzle with extra oil. Serve.