Grilled Mexican Fish Foil Pack

Name: Grilled Mexican Fish Foil Pack
Prep time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
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

2 Ratings

2 Reviews

0 Questions

Prep 15 min
Total 30 min
Servings 6

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

By Betty Crocker Kitchens

Updated April 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.

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.