Spicy Fish in a Packet
fish baked in foil packet
Nothing fancy, but easy & good
Ingredients
- 4 6-ounce portions of a mild white fish like red snapper, tilapia or halibut
- 3 to 4 key limes (plus extra limes for serving)
- 1 teaspoon Salt
- Freshly ground black pepper
- 1/2 cup mayonnaise
- 1 small canned chipotle chile en adobo, plus 1 tablespoon adobo sauce
- 2 medium (about 8 ounces) white onion, very thinly sliced and separated into rings
- 1 small bunch cilantro
- 4 12-inch x 18-inch sheets of super strength/extra heavy duty aluminum foil
Instructions
- Preheat oven to 350 degrees.
- Divide up the fish between the 4 pieces of aluminum foil, placing the fish 2 inches back from the edge closest to you. Sprinkle each packet with 3/4 teaspoon lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Blend mayonnaise and chipotle along with the adobo sauce in a blender or small food processor until smooth. Divide the flavored mayonnaise between the 4 packets and spread to cover. Sprinkle the onions over the top and add 3 to 4 sprigs of cilantro.
- Fold the aluminum foil over the top of the fish till the edges meet at the bottom. Seal by turning the edge over twice. Seal the sides of the packet in the same fashion. Place on a baking sheet. Repeat the process with the other pieces of fish.
- Place in oven (or on a grill) and bake for 13 to 15 minutes for the snapper/tilapia or 17 to 19 minutes for the halibut. Test with a fork to make sure it is done. The fish should be flaky and no longer translucent, and onions just cooked through.
- Place the packets on individual dinner plates. Each person can open their own fragrant packet and garnish with fresh sprigs of cilantro.
- Serve with rice, a green salad and lime slices. You can make more of the mayonnaise dressing to accompany it in case anyone wants to add a bit more spice.
Notes
- you can try other combinations (without the chipotle), e.g.
- garlic, ginger, lemongrass & soy
- tomatoes, anchovies, olives, capers
- paprika, garlic, onion