Grilled Mexican Fish Packs

Grilled Mexican Fish Packs

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

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If halibut is not available, use cod or red snapper.
Success Hint
To test fish for doneness, place a fork in the thickest part and gently twist. The fish will flake easily when done.
Did You Know
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:

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