Grilled Fish In Foil - The Belize Way

5
Servings
15m
Prep Time
30-35m
Cook Time
45m
Ready In


"A typical Belize recipe"

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (367.1 g)
  • Calories 421.8
  • Total Fat - 27.1 g
  • Saturated Fat - 12.5 g
  • Cholesterol - 98.8 mg
  • Sodium - 627 mg
  • Total Carbohydrate - 22.3 g
  • Dietary Fiber - 3.1 g
  • Sugars - 7.5 g
  • Protein - 24.4 g
  • Calcium - 73.8 mg
  • Iron - 1.7 mg
  • Vitamin C - 49.3 mg
  • Thiamin - 0.2 mg

Step 1

Tear off two 24” pieces of heavy duty aluminum foil 18” wide.

Step 2

Both sheets flat on counter and layer 1/2 of the sliced onions and potatoes, and 1/2 cilantro in center. Dot with some butter.

Step 3

Spread fish on top of onions, potatoes, cilantro mixture.

Step 4

Spread mayonnaise fairly evenly on both sides of fish. Spread mustard on top of mayo.

Step 5

Layer tomato slices, and crushed garlic on top. Add bell pepper strips. Add carrot peels. Add remaining cilantro

Step 6

Dot butter slices on top and sprinkle the pile with seasoned salt & pepper to taste.

Step 7

Dot hot sauce to taste (habanero sauce is suggested, but any kind will do- Adjust accordingly).

Step 8

Squeeze lime juice from both halves of lime.

Step 9

Carefully fold foil up and around fish, and seal the foil. Add more sheets if necessary.

Step 10

Place on a hot grill and allow to cook for 30-35 minutes undisturbed.

Step 11

Carefully remove foil pouch and place on a cookie sheet, let set 5 min.

Step 12

Cut down the center of the foil. Stir to incorporate all the ingredients and juices.

Step 13

Serve with fresh flour tortillas.

Step 14

You may serve over steamed rice or cous cous, or all on it’s own, the juices are excellent, as will be the fish.

Step 15

WATCH FOR BONES!

Tips & Variations


No special items needed.

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