This foil-packed fish with fruit and vegetables is grilled with ease. Not only does this method make cleanup a snap, but it helps seal in the fish’s great flavour.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cloves garlic, minced
4 skinless halibut fillets (1 lb./450 g)
1 Tbsp. flour
1 mango, sliced
1 yellow pepper, cut into strips
3 green onions, cut into thin slices
1/3 cup Heinz Chili Sauce
2 Tbsp. butter, melted
1 Tbsp. Heinz Apple Cider Vinegar
1 Tbsp. chopped fresh cilantro
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How do I make it ?
Heat barbecue to medium-high heat.
Spray 4 large sheets heavy-duty foil with cooking spray. Rub garlic evenly onto both sides of fish fillets; sprinkle with flour. Place 1 fish fillet on each foil sheet. Top with mangos, peppers and onions.
Mix remaining ingredients until blended; spoon over fish. Fold foil to make 4 packets.
Grill 10 min. or until fish flakes easily with fork. Cut slits in foil to release steam before carefully opening packets.
Kraft Kitchen Tips!
The foil packets can be filled ahead of time. Refrigerate up to 4 hours before grilling as directed.
Serve with cooked rice and steamed Brussels sprouts.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 3.5 g
Cholesterol 55 mg
Sodium 330 mg
Carbohydrate 22 g
Fibre 2 g
Sugars 17 g
Protein 25 g
4 servings, 1 packet each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.