Easy Grilled Fish Fillet in Foil Packets. This super easy method for grilling fish is pretty foolproof, and youcan use any fresh fish thats available to you in your area. Its almost 9. 0 degrees today, which means Im grilling tonight. In fact I use my outdoor grill just about every night in the summer to make quick, easy, healthy dinners. Living on the east coast, I love to take full advantage of the fresh caught local fish available to me here on Long Island. Nothing is quite better than eating fish that came out of the ocean the same day My local fishmonger suggested the Long Island porgy that was caught early that morning delishDirection. Preheat the grill to moderately high temperature. Put the fish into a dish of medium size. Dry Turkey. Mix the oil, lime juice, chili powder ancho, jalapeno and. I asked him to fillet it for me, and I kept the skin on, just my personalpreference. Oh, the possibilities are endless when making fish in foil, you can add any fresh herbs you like,wine, garlic, shallots, whatever you like I also do this in a 4. Fall and winter months. When I do this outside on the gas grill, I cook the foil on indirect heat, which basically means I heat up one side of the grill with the cover closed so it gets good and hot, and keep the burners off on the other side. You can also do this with a charcoal grill with a cover, by leaving the coals on one side. The fish goes on the indirect side of the grill so that it cooks from the steam created in the foil. In about 1. 0 minutes, the fish cooked to perfection. My whole family enjoys this, even my three year old. Grilled Fish Fillet in Foil Packets. Skinnytaste. com. Servings 4  Size 1 fish packet  Points 5 pts Smart Points 3. Calories 1. 94 Fat 8 g Carb 3 g Fiber 1 g Protein 2. Sugar 0 g. Sodium 6. A California importer is recalling 42 tons of frozen swai from Vietnam because it discovered the fish fillets did not meet U. S. requirements concerning residue. Nutritional Information for Fishes Seafoods. Find more nutritional information in CalorieKings 50,000food database. Cut the fish into tiny pieces. You can also put it through a meat grinder or pulse it in a food processor, but be careful not to turn it into complete mush. Swai is a type of catfish that thrives in the rivers of Asia. When baked, swai has a light, flaky consistency and a slightly sweet, mild flavor. Its also. Cholest 7. Ingredients 4 porgy fillets, about 5 oz each. Directions Place the fish in the center of the foil, season with salt and pepper and drizzle with olive oil. Place a slice of lemon on top of each piece of fish, then a sprig of herbs on each. Fold up the edges so that its completely sealed and no steam will escape, creating a loose tent. Heat half of the grill on one side on high heat with the cover closed. When the grill is hot, place the foil packets on the side of the grill with the burners off indirect heat and close the grill. Depending on the thickness of your fish, cook 1. My porgy fillets took about 1. Grilled Fish Tacos with Lime Cabbage Slaw. Since it was a perfect 6. I decided what better than to get outside, fake like its summer and grill up some fish tacosBecause isnt that what we all do when the temperature start to rise We come out of hibernation and do all those summery things. Ive actually never really been one to order fish tacos at restaurants but Im trying to expand my seafood horizons. Widen my not so wide palate a little more. I usually just stick with salmon and some crab on occasion, but Im trying to get into the whole seafood thing. But only a little more, why force yourself to like something, rightIts just a textural thing for me. I wasnt raised eating much seafood so its almost new to me. I think if its flavored right though I can really learn to love some of it. I dont want to eat something that tastes like it swam right out of the ocean onto my plate. Not my thing. These tacos are so good though that even you seafood haters might actually find yourselves loving them. The marinade, the cabbage slaw and a fair amount of fresh avocado slices just give these all the right flavors, plus they really just drowned out any fishiness. But if you insist on no fish, you just cant bring yourself to do it, these would also be good with chicken. Hand me an ice cold glass of fresh limeade to help finish these off and it practically is summer for me today Now if only I were lying on a cushioned lounge chair on a tropical beach somewhere. Meh, who needs that when youve got these Print. Yield About 6 tacos. Prep Time 2. 0minutes. Cook Time 8minutes. Tacos. 1lb. Tilapia, cod or mahi mahi fillets. Tbspcanola oil. 1 12. Tbspfresh lime juice. Salt and pepper. 6corn or flour tortillas. Sour cream, cotija cheese, hot sauce or salsa, for serving optionalSlaw. Tbsplime juice. 1Tbspcanola oil. In a mixing bowl whisk together canola oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste about 12 tsp salt 14 tsp pepper. Place fish into a gallon size resealable bag and pour marinade over fish. Seal bag move bag around to evenly coat fish with marinade and allow to marinate in mixture 2. Preheat a grill to medium high heat. Brush grill grates with oil and place fish on grill. Grill until cooked through, about 3 minutes per side cook time will vary based on thickness of fish. Transfer to a plate, break into pieces and serve in warmed taco shells with cabbage slaw, avocado slices and other optional toppings. For the red cabbage slaw Add cabbage, red onion and cilantro to a medium mixing bowl. Pour lime juice and canola oil over top and season lightly with salt and pepper. Toss to evenly coat. Recipe source inspired by Chow.