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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

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Heavy Duty Aluminum Foil for easy cleanup!  

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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