Grilled Mexican Fish Packs

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

  • Prep Time 15 min
  • Total Time 30 min
  • Servings 6

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

  • 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.

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