Spice Rubbed Fish is zesty and so flavorful, the refreshing watermelon salsa is the perfect compliment. Cooked in foil on the grill or the oven!
Foil Packet Fish with Watermelon Salsa
My favorite way to grill fish in the summer is in foil packets, especially for delicate fish that would otherwise fall apart on the grill. The foil packets create steam which essentially poaches the fish which comes out perfectly tender and flaky. And of course, the best part clean up is easy. You can prep them ahead and refrigerate until ready to cook. Check out more easy foil packet recipes to try!
Why This Works
Works with any fish: Last week I made it with halibut, this week I tried it with salmon.
Healthy, low-carb, gluten-free
Ready under 30 minutes!
No heating up the kitchen, great for camping.
Ingredients For The Fish
Start with 4 boneless, skinless fish fillets. Try this with striped bass, salmon, cod or halibut. Squeeze lime juice all over the fish and rub with spices. Here I used smoked paprika, salt, onion powder, garlic powder, cayenne pepper, ground oregano and black pepper. If you don’t like spice, use half of the cayenne pepper.
Watermelon Salsa
The watermelon salsa is cool and fresh, made with lime juice, red onion, jalapeno and cilantro. Make it ahead so the flavors meld.
How To Make A Foil Packet
Tear off an 18” sheet of foil.
Center the food on the foil sheet.
Bring up the long sides of the foil, so the ends meet over the food.
Double fold the ends, leaving room for heat to circulate inside.
Double fold the two short ends to seal the packet.
4piecesReynolds Wrap® Heavy Duty Aluminum Foil, 12 x 18 inches
lime wedges, for serving
Instructions
Combine salsa ingredients and refrigerate at least 20 minutes until ready to cook the fish.
Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish.
Lay out 4 large sheets of Reynolds Wrap® Heavy Duty Foil 18 x 12. Put the fish in the center of each and drizzle with olive oil.
Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam.
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 450F.
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.
Last Step:
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