Spice Rubbed Fish Packets
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 4
- Course: Main Dish
Use your favorite fish filets to pack with flavor, grill up and serve alongside a refreshing salsa from Reynolds Wrap Ambassador Skinnytaste.
Reynolds Kitchens® Tips
Ingredients
Watermelon Salsa
- 2 cups seedless watermelon, diced in 1/4-inch pieces
- 1/4 small red onion, finely diced
- 2 tablespoons roughly chopped fresh cilantro
- Juice of 1 lime
- 1/2 jalapeno pepper, seeded and finely diced
- 1 tablespoon olive oil
Fish
- 4 boneless, skinless fish filets, 6 ounces each (striped bass, salmon, cod or halibut)
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon ground oregano
- 1/8 teaspoon black pepper
- 1/2 lime, juiced
- 4 teaspoons olive oil
- 4 pieces Reynolds Wrap® Heavy Duty Aluminum Foil, 12 x 18 inches
- Lime wedges, for serving
Directions
Step 1
Combine salsa ingredients and refrigerate at least 20 minutes until ready to cook the fish.
Step 2
Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish.
Step 3
Lay out 4 large 18-by-12-inch sheets of Reynolds Wrap® Heavy Duty Foil. Put the fish in the center of each and drizzle with olive oil.
Step 4
Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam.
Step 5
Cook the packets.
Grill or Campfire:
Preheat a grill to medium high or light a campfire and put a cooking grate in place. Grill the foil packets until the fish is just cooked through, 10 to 12 minutes.
Let the packets sit 5 minutes, then carefully open and top with salsa and serve with lime wedges.
Oven:
Preheat the oven to 450 F.
Put the foil packets on a baking sheet; bake until the fish is just cooked through, 12 to 15 minutes.
Let the packets sit 5 minutes, then carefully open and top with salsa and serve with lime wedges.
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