Caribbean Fish in a Packet
Transport your taste buds straight to the tropics with this irresistible Caribbean Fish in a Packet recipe! Perfectly tender white fish fillets, such as snapper, mahi-mahi, or tilapia, are infused with the bright flavors of lime, orange, and a hint of allspice before being delicately steamed alongside sweet pineapple chunks, vibrant red bell peppers, and savory red onions. Sealed in parchment paper, this easy one-pan meal locks in moisture and flavor, creating a light, healthy, and mess-free dinner option. The aromatic blend of fresh cilantro, scallions, and citrus slices adds a beautiful finishing touch, while the dramatic "unwrapping" presentation will impress family and guests alike. Ready in just 35 minutes, this tropical-inspired baked fish recipe pairs perfectly with steamed rice or a crisp side salad for a wholesome island-style feast!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., snapper, mahi-mahi, or tilapia)
- 1 large lime
- 1 large orange
- 1 cup pineapple chunks (fresh or canned in juice)
- 1 medium red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 2 stalks scallions, sliced
- 0.25 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 0.5 teaspoon ground allspice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 sheets parchment paper
Instructions
Preheat your oven to 400°F (200°C).
Cut the lime and orange in half. Juice one half of the lime and one half of the orange, and slice the other halves into thin rounds. Set aside.
In a small bowl, mix the lime juice, orange juice, olive oil, minced garlic, ground allspice, salt, and black pepper to make a marinade.
Lay out the four sheets of parchment paper on a flat surface. On each sheet, place one fish fillet at the center.
Brush each fillet generously with the marinade, ensuring the fish is well-coated.
Evenly divide the pineapple chunks, red bell pepper slices, red onion slices, and sliced scallions among the four packets, layering them over and around the fish.
Top each packet with a few cilantro leaves and one or two slices of lime and orange for an added burst of tropical flavor.
To seal the packets, fold the parchment paper in half over the fish and vegetables, then fold the edges tightly by making small, overlapping folds all the way around. Make sure the packets are sealed well to lock in the steam.
Place the packets on a baking sheet and bake in the preheated oven for 18-20 minutes, or until the fish is opaque and flakes easily with a fork.
Carefully open the packets (watch out for the steam!) and serve directly in the parchment for a beautiful presentation. Pair with steamed rice or a side salad for a complete meal.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 582 mg | 25% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 13.2 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 808 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
