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
You can use any fish fillet to make this! Last week I made it with halibut, this week I tried it with salmon. I bet shrimp would also be great, use your favorite! This dish is healthy, low-carb, gluten-free and ready under 30 minutes!
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. My preferred foil for foil packet meals is Reynolds Wrap® Heavy Duty Aluminum Foil which has a heavier gauge foil, perfect so you don’t have to worry about breaking or tearing, even with heavier foods and it protects food over direct heat.
Spice Rubbed 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.
- Bake or grill as instructed.
More Foil Packet Recipes You Will Love!
Foil Packet Spice Rubbed Fish with Watermelon Salsa
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!
Watermelon Salsa:
- 2 cups diced seedless watermelon, 1/4 inch
- 1/4 small red onion, finely diced
- 2 tbsp 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 oz each (striped bass, salmon, cod or halibut)
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cayenne pepper
- 1/4 tsp ground oregano
- 1/8 tsp 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
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Combine salsa ingredients and refrigerate at least 20 minutes until ready to cook the fish.
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Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish.
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Lay out 4 large sheets of heavy-duty foil 18 x 12. Put the fish in the center of each and drizzle with olive oil.
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Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam.
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Cook the packets.
Grill or campfire:
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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.
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Let the packets sit 5 minutes, then carefully open and top with salsa and serve with lime wedges.
Oven:
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Preheat the oven to 450F.
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Put the foil packets on a baking sheet; bake until the fish is just cooked through, 12 to 15 minutes.
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Let the packets sit 5 minutes, then carefully open and top with salsa and serve with lime wedges.
Serving: 1foil packet with 1/3 cup salsa, Calories: 314kcal, Carbohydrates: 8g, Protein: 39.5g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 175mg, Sodium: 431.5mg, Fiber: 1g, Sugar: 5.5g
Blue Smart Points: 3
Green Smart Points: 5
Purple Smart Points: 3
Keywords: fish foil packets, foil packet dinners, foil packet recipes for grill, foil packet recipes for oven
Disclosure: This post is sponsored by Reynolds. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.
