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Grilled Mexican Fish Foil Pack

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Grilled Mexican Fish Foil Pack
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 6
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Keep fish moist—and cleanup to a minimum—by grilling ingredients in individual foil packets.

Ingredients

1 1/2
pounds halibut fillets, 1/2 to 3/4 inch thick
1/4
cup sliced pimiento-stuffed olives
2
teaspoons capers
1
medium tomato, seeded and coarsely chopped (3/4 cup)
3
medium green onions, thinly sliced (3 tablespoons)
1
clove garlic, finely chopped
2
tablespoons lemon juice
1/4
teaspoon salt
1/8
teaspoon pepper
Lemon wedges

Directions

  • 1 Heat coals or gas grill for direct heat. If fish fillets are large, cut into 6 serving pieces. Place fish in heavy-duty aluminum foil bag. Mix olives, capers, tomato, onions and garlic; spoon over fish. Drizzle with lemon juice. Sprinkle with salt and pepper. Double-fold open end of bag.
  • 2 Cover and grill bag 5 to 6 inches from medium heat about 15 minutes or until fish flakes easily with fork. Place bag on serving plate. Cut large X across top of packet; fold back foil. Serve fish with lemon wedges.
Tips  

If halibut is not available, use cod or red snapper.

To test fish for doneness, place a fork in the thickest part and gently twist. The fish will flake easily when done.

You can make your own foil packet by placing food on half of an 18x12-inch piece of heavy-duty aluminum foil. Fold other half of foil so edges meet. Seal edges, making a tight 1/2-inch fold; fold again. Allow space on sides for heat circulation and expansion.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
115
(
Calories from Fat
20
)
Daily Value
Total Fat
2g
(
Saturated Fat
0g
)
Cholesterol
60mg
Sodium
380mg
Total Carbohydrate
2g
(
Dietary Fiber
1g
)
Protein
22g
Daily Value*:
Iron
2%
2%
Exchanges:
3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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