Grilled Mexican Fish Foil Pack

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

By Betty Crocker Kitchens

April 29, 2015

1 1/2

pounds halibut fillets, 1/2 to 3/4 inch thick

1/4

cup sliced pimiento-stuffed olives

teaspoons capers

medium tomato, seeded and coarsely chopped (3/4 cup)

medium green onions, thinly sliced (3 tablespoons)

clove garlic, finely chopped

tablespoons lemon juice

1/4

teaspoon salt

1/8

teaspoon pepper

Lemon wedges

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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.