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Grilled Mexican Fish Foil Pack

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Grilled Mexican Fish Foil Pack
  • Prep 15 min
  • Total 30 min
  • Servings 6
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Keep fish moist—and cleanup to a minimum—by grilling ingredients in individual foil packets.
Updated Apr 29, 2015

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

Steps

  • 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 from the Betty Crocker Kitchens

  • tip 1
    If halibut is not available, use cod or red snapper.
  • tip 2
    To test fish for doneness, place a fork in the thickest part and gently twist. The fish will flake easily when done.
  • tip 3
    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

115 Calories, 2g Total Fat, 22g Protein, 2g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% 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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