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Prep 15min
Total30min
Servings6
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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
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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.
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If halibut is not available, use cod or red snapper for this Mexican fish recipe.
To test your Grilled Mexican Fish Foil Pack for doneness, place a fork in the thickest part of fillet and gently twist. The fish will flake easily when done.
You can make your own fish foil pack 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.
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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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