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Grilled Mexican Fish Foil Pack
Grilled Mexican Fish Foil Pack
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Prep Time:
15 minutes
Total Time:
30 minutes
Grilled fish in foil packets with olives, capers, onions, garlic, and tomato for a mouthwatering Mexican twist.
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)
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Lemon wedges
Instructions:
  • Prepare the grill for direct heat. If the fish fillets are large, cut them into 6 pieces. Put the fish in a sturdy aluminum foil bag. Combine olives, capers, tomato, onions, and garlic; spoon over the fish. Drizzle with lemon juice and season with salt and pepper. Fold the open end of the bag tightly.
  • Grill the bag over medium heat, uncovered, for about 15 minutes or until the fish flakes easily with a fork. Transfer the bag onto a serving plate, cut a large X across the top, fold back the foil, and serve the fish with lemon wedges.

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