Place each grouper filet on a large piece of aluminum foil.
Sprinkle with a mild herb-based seasoning blend such as Chef Paul’s Seafood Magic. Chop baby zucchini into bite sized chunks.
Trim half of the green tops off the scallions. Slice grape or cherry tomatoes in half.
Toss vegetables together, season with salt and pepper to taste. Very thinly slice one lemon.
Arrange lemon slices on top of each fish filet.
Toss together the zucchini, scallions and tomatoes. Divide vegetable mixture in half and place half on top of each lemon-covered fish filet. Place sprigs of fresh oregano and basil on top of the vegetables.
Squeeze juice of half a lemon over filets and vegetables.
Create a packet by folding and completely sealing the aluminum foil. Place on a hot grill for 15 minutes. Open a foil packet and using a fork, test fish for doneness.
If it flakes easily and is no longer translucent it is done. Don’t overcook.
Open each packet and arrange fish topped with vegetables on plates and serve.