SPICE RUB FISH & WATERMELON SALSA
IMPRESS FAMILY AND FRIENDS WITH FRESH SUMMER FLAVORS
Whether you are at the campground, the beach place or the lake house, there’s nothing better after a day in the sun than the fresh flavors of summer prepared on the grill, and that deliciousness can be made so much easier when prepared in foil packets. Consider the benefits: 1) The fish won’t fall apart on the grill; 2) The foil packets create steam which essentially poaches the fish to a moist, tender and flaky goodness; 3) You can prepare the packets ahead of time, and 4) It makes for an easy clean-up. My Uncle Frank Barbara was a sales rep for Reynolds Aluminum and I remember well in the early 70’s when he brought mom Reynolds Wrap® Heavy Duty Foil for the Grill for the first time- without a doubt the best on the market to this day. When it comes to the fish, this recipe is very flexible- you want freshwater fish? Catfish works great. Saltwater? If you are East Coast from Virginia to New England, use Striped Bass. North Carolina down the coast and around the coast Red Fish is the chef’s choice. West Coast? You can’t beat Halibut. Here’s what you need-:for four servings:
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
INSTRUCTIONS FOR THE SALSA
The watermelon salsa is made with lime juice, red onion, jalapeno and cilantro. Make it ahead allowing time for the flavors to meld.
Combine salsa ingredients and refrigerate at least 20 minutes until ready to cook the fish.
4 boneless, skinless fish filets, approx 6 oz each
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
lime wedges, for serving, optional
INSTRUCTIONS SPICE RUBBED FISH
Take boneless, skinless fillets and place one in the center of each foil packet (See below on how to make the packets)
Mix the dried spices and seasonings together in a small bowl
Rub the spice mixture all over the fillets.
Squeeze lime juice all over the fish and lightly rub more spices to repair any areas where the spice rub was removed.
Drizzle each fillet with olive oil.
Fold in the sides to seal the packets leaving room for steam. Refrigerate until ready to cook.
Preheat a grill to medium high or light a campfire
Put cooking grate in place and grill the foil packets until the fish is just cooked through, 10 to 12 minutes.
After removing from grill/grate, let the packets sit 5 minutes, then carefully open and top
with salsa. Serve with lime wedges (optional).
You will need 4 pieces Reynolds Wrap® Heavy Duty Aluminum Foil, 12 x 18 inches. This is not an exact science- better a little larger than too small
HOW TO MAKE A FOIL PACKET
Tear off an 18” sheet of foil.
Center the food on the foil sheet.
Bring up the long sides of the foil, so the ends meet over the food.
Double fold the ends, leaving room for heat to circulate inside.
Double fold the two short ends to seal the packet.