Mexican Fish Packets Rsc
Elevate your weeknight dinners with these flavorful Mexican Fish Packets, a vibrant and healthy meal wrapped in foil for effortless cooking and cleanup! Perfect for the oven or grill, this recipe features tender white fish fillets marinated in a zesty blend of lime juice, chili powder, cumin, and garlic, then layered over a colorful medley of bell peppers, zucchini, and optional jalapeño for a spicy kick. Topped with fresh cilantro and melty shredded cheese, these foil packets lock in all the bold Mexican-inspired flavors while keeping the fish perfectly moist. Ready in just 35 minutes, these individually portioned packets are ideal for casual family meals or outdoor gatherings. Serve straight from the foil for a fun, rustic touch, and don't forget an extra squeeze of lime for the ultimate finishing touch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod, tilapia, or snapper)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium zucchini, thinly sliced
- 1 piece jalapeño, thinly sliced (optional)
- 2 tablespoons fresh cilantro, chopped
- 0.5 cup shredded cheese (e.g., Mexican blend or cheddar)
- 4 sheets aluminum foil
Instructions
Preheat your oven to 400°F (200°C). If grilling, preheat the grill to medium-high heat.
Prepare 4 sheets of aluminum foil, each large enough to completely wrap one fish fillet and its toppings.
In a small bowl, whisk together the olive oil, lime juice, chili powder, ground cumin, garlic powder, salt, and black pepper to make the marinade.
Pat the fish fillets dry with a paper towel and brush both sides evenly with the marinade. Set aside.
Evenly divide the sliced red bell pepper, yellow bell pepper, zucchini, and optional jalapeño among the 4 foil sheets, placing the vegetables in the center of each sheet.
Lay one marinated fish fillet on top of the vegetables in each packet.
Sprinkle the fish and vegetables with chopped cilantro and shredded cheese.
Fold the sides of the foil over the fish and seal the edges to create tightly closed packets.
Place the foil packets on a baking sheet if using the oven, or directly onto the grill grates if grilling.
Cook for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
Carefully open the foil packets (beware of hot steam) and serve immediately. Optionally, garnish with additional cilantro or a squeeze of lime.
Nutrition Facts
Calories |
1003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1855 mg | 81% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 19.9 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 20.3 mcg | 102% | |
| Calcium | 579 mg | 45% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2608 mg | 55% | |
*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.
