1. Add garlic, lemon juice, oil, paprika, and pepper to a gallon-size resealable plastic bag. Place the fish in the bag, squeeze out the air and seal the bag. Turn the bag a few times to coat the fish with the mixture. Place bag in the fridge for at least 4 hours, up to 24 hours.
2. When ready to cook the fish, remove bag from the refrigerator. Preheat grill to medium heat. Have ready four 18-inch-long sheets of heavy-duty foil and place them on a clean work surface.
3. Divide summer squash and zucchini pieces among the 4 pieces of foil, placing equal amounts of each in the center. Top each pile of squash with a quarter of the red onion slices, then sprinkle each portion with some of the salt. Remove fish from the plastic bag and place a fillet on top of each portion of vegetables. Drizzle any remaining marinade over the fish portions. Sprinkle fish with parsley and thyme and finish with a rosemary sprig on top.
4. Fold the long sides of each piece of foil up toward the center, then fold the two shorter ends toward the middle, overlapping them at the top and then folding down to seal each packet.
5. Place packets on the grill, away from direct heat. Close cover and cook 13 to 16 minutes. Check that fish is cooked by unwrapping one of the foil packets and checking the fish with a fork; it should be opaque throughout. When done, transfer packets to a baking sheet. Let rest for 2 minutes.
6. Place packets on individual plates and instruct diners to open them, being careful of escaping steam.
Source: Hannaford fresh Magazine, July -,- August 2012