Mexican Fish Foil Pack
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT25M15 Minutes
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Yield:4 Servings
Ingredients
- 4 (6 ounces) fish fillets, de-boned and skinned (halibut, cod, rockfish, mahi mahi, or salmon)
- Olive oil
- Salt and pepper
- 1 ½ cups pico de gallo or salsa verde
- For Serving:
- Corn tortillas
- Shredded cabbage
- Lime wedges
- Sour cream or Mexican crema, optional
- Spanish rice, optional
- Black beans, optional
- 4 (170.1g) fish fillets, de-boned and skinned (halibut, cod, rockfish, mahi mahi, or salmon)
- Olive oil
- Salt and pepper
- 354.88ml pico de gallo or salsa verde
- For Serving:
- Corn tortillas
- Shredded cabbage
- Lime wedges
- Sour cream or Mexican crema, optional
- Spanish rice, optional
- Black beans, optional
Foil packs are a great way to cook fish over an open fire whether on your backyard grill or campfire grates. It’s hands off, there’s no sticking and clean-up is a snap!
Preparation
STEP 1
Preheat grill to medium-high heat.
STEP 2
Separate four pieces of heavy-duty aluminum foil.
STEP 3
Lightly coat the bottom of the foil with olive oil or pan-spray. Place one fish fillet onto each piece of greased foil and season the top of the fish with a drizzle of olive oil, salt and pepper.
STEP 4
Add about 1/3 cup pico de gallo or salsa over each piece of fish. Wrap foil up and around the fish (but not touching the top/leaving some space) to build a pouch. Be sure to pinch the foil close to capture the steam. One pouch per person.
STEP 5
Cook the fish foil packs on the grill for 15-20 minutes until the fish is cooked and flakes easily with a fork.
STEP 6
Serve fish with toasted corn tortillas, shredded cabbage, sour cream and lime wedges. For a heartier meal include Spanish rice and black beans on the side.
Options
Fish foil packs can also be cooked in a preheated 400°F oven for 15-20 minutes, depending on the thickness of fish.