Ingredients
2cupsseedless watermelon,diced ¼ inch
¼small red onion,finely diced
2tbspfresh cilantro,roughly chopped
1lime,juiced
½jalapeno pepper,seeded and finely diced
1tbspolive oil
24ozfish fillets,(such as striped bass, salmon, cod or halibut) boneless, skinless
1tspsmoked paprika
1tspkosher salt
½tsponion powder
½tspgarlic powder
½tspground cayenne pepper
¼tspground oregano
⅛tspblack pepper
½lime,juiced
4tspolive oil
4pcsReynolds Wrap® Heavy Duty Aluminum Foil (12 x 18 inches)
lime wedges,for serving
Preparation
Combine salsa ingredients and refrigerate for at least 20 minutes until ready to cook the fish.
Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto the fish.
Layout 4 large sheets of Reynolds Wrap® Heavy Duty Foil (18×12-inch). Put the fish in the center of each and drizzle with olive oil.
Bring the short ends of the foil together and fold twice to seal. Fold in the sides to seal, leaving room for steam.
Cook the packets.
Preheat a grill to medium-high or light a campfire and put a cooking grate in place. Grill the foil packets for 10 to 12 minutes until the fish is just cooked through.
Let the packets sit for 5 minutes, then carefully open and top with salsa and serve with lime wedges.
Preheat the oven to 450 degrees F.
Put the foil packets on a baking sheet, then bake for 12 to 15 minutes until the fish is just cooked through.
Let the packets sit for 5 minutes, then carefully open and top with salsa and serve with lime wedges.
