Foil Packet Spice Rubbed Fish with Watermelon Salsa

About This Recipe

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!

Ingredients

• 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
• 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)

Instructions

1. Combine salsa ingredients and refrigerate at least 20 minutes until ready to cook the fish.
2. Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish.
3. Lay out 4 large sheets of Reynolds Wrap® Heavy Duty Foil 18 x 12. Put the fish in the center of each and drizzle with olive oil.
4. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam.
5. Cook the packets.
6. 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.
7. Let the packets sit 5 minutes, then carefully open and top with salsa and serve with lime wedges.
8. Preheat the oven to 450F.
9. Put the foil packets on a baking sheet; bake until the fish is just cooked through, 12 to 15 minutes.
10. Let the packets sit 5 minutes, then carefully open and top with salsa and serve with lime wedges.