Mexican Fish Packets Rsc Recipes

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GRILLED MEXICAN FISH FOIL PACK



Grilled Mexican Fish Foil Pack image

Keep fish moist-and cleanup to a minimum-by grilling ingredients in individual foil packets.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 115, Carbohydrate 2 g, Cholesterol 60 mg, Fiber 1 g, Protein 22 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 380 mg

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