Super-fast entree that tastes like you spent time in the kitchen. Light, crisp flavors of lime and dill say 'summertime' even if you grill this in the winter! Don't like spicy food? No problem, just omit the red pepper flakes. Delicious with a side of grilled asparagus! Just pull the packets from the grill and serve. You can even eat out of packets for a hobo-style meal!

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for medium heat and lightly oil the grate.

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  • Lay 4 8x10-inch pieces of aluminum foil onto a flat work surface and spray with cooking spray.

  • Arrange equal amounts of the haddock into the center of each foil square.

  • Stir butter, lime juice, dill, kosher salt, and red pepper flakes together in a small bowl; drizzle evenly over each portion of fish. Top each portion with onion slices.

  • Bring opposing ends of the foil together and roll together to form a seam. Roll ends toward fish to seal packets.

  • Cook packets on the preheated grill until fish flakes easily with a fork, 5 to 7 minutes per side.

Cook's Note:

You may use other types of fish such as sea bass, walleye, orange roughy, etc.

Nutrition Facts

369 calories; protein 43.7g 87% DV; carbohydrates 4.2g 1% DV; fat 19.2g 30% DV; cholesterol 175.2mg 58% DV; sodium 760.2mg 30% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/16/2014
This recipe was so quick to put together and great being able to cook the fish in foil packets on the grill. It is a great summer recipe. I added the red pepper flakes to the butter when it was still hot so it was really infused with the red pepper. If you don't like it too spicy - wait for your butter to slightly cool or use less red pepper flakes. I also used light butter. It worked perfectly and the flavor was great. I used fresh dill instead of dry because I had some to use up before it went bad and the fresh herbs were a great compliment to the fish. Read More
(3)

Most helpful critical review

Rating: 3 stars
06/06/2015
I used basa fillets which I've never used before so when I found this to be rather tasteless tonight I wasn't sure if was the fish or the recipe to blame. Hubby liked it well enough but he pretty much likes anything to do with fish. I may try this again with the fish called for or perhaps a different type of fish that I've used before. Read More
14 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/15/2014
This recipe was so quick to put together and great being able to cook the fish in foil packets on the grill. It is a great summer recipe. I added the red pepper flakes to the butter when it was still hot so it was really infused with the red pepper. If you don't like it too spicy - wait for your butter to slightly cool or use less red pepper flakes. I also used light butter. It worked perfectly and the flavor was great. I used fresh dill instead of dry because I had some to use up before it went bad and the fresh herbs were a great compliment to the fish. Read More
(3)
Rating: 5 stars
01/17/2017
Substituted swordfish for the haddock, and added 1 minute more each side. Paired with grilled asparagus, and a New Zealand Chardonnay (Wild South). Perfect! Read More
(2)
Rating: 5 stars
07/15/2016
Excellent blend of flavors. Love the heat from the red peppers. Had it with haddock fillet. Yum. Read More
(1)
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Rating: 5 stars
09/17/2016
We used tilapia and salmon. Skipped red pepper because we don't like spicy but still delicious. It was very quick to prep cook and clean up and even our toddlers ate it! Read More
Rating: 4 stars
09/10/2017
This is a great recipe for flavor and easy clean-up. Read More
Rating: 5 stars
07/21/2016
This was an excellent recipe. The dill and lime juice added an interesting flavor to the dish. I didn't add as much red pepper flakes as it called for but still used enough for that kick. I used walleye fillets from the great Missouri River. In all most of my reviews I have to mention that I have a very as in really very picky husband and he thought this was great. I saved this to my favorite recipes and will make again. You won't be disappointed. Read More
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Rating: 4 stars
03/09/2015
Very good - needed a little extra zip. Might try a dash of Worcestershire Sauce and some garlic next time. Read More
Rating: 5 stars
06/16/2016
Great recipe. I used frozen white/ pan fish did the recipe just as suggested but added a spread made of sour cream avocado and chopped tomatoes to the fish before sealing it in foil. The flavors came together perfectly! Read More
Rating: 3 stars
06/06/2015
I used basa fillets which I've never used before so when I found this to be rather tasteless tonight I wasn't sure if was the fish or the recipe to blame. Hubby liked it well enough but he pretty much likes anything to do with fish. I may try this again with the fish called for or perhaps a different type of fish that I've used before. Read More