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Spicy Lime and Dill Grilled Fish

Rated as 4.58 out of 5 Stars
26

"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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Ingredients

20 m servings 369
Original recipe yields 4 servings

Directions

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  1. Preheat grill for medium heat and lightly oil the grate.
  2. Lay 4 8x10-inch pieces of aluminum foil onto a flat work surface and spray with cooking spray.
  3. Arrange equal amounts of the haddock into the center of each foil square.
  4. 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.
  5. Bring opposing ends of the foil together and roll together to form a seam. Roll ends toward fish to seal packets.
  6. Cook packets on the preheated grill until fish flakes easily with a fork, 5 to 7 minutes per side.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 369 calories; 19.2 4.2 43.7 175 760 Full nutrition

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Reviews

Read all reviews 10
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 wa...

Most helpful critical review

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 pret...

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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 wa...

Substituted swordfish for the haddock, and added 1 minute more each side. Paired with grilled asparagus, and a New Zealand Chardonnay (Wild South). Perfect!

Excellent blend of flavors. Love the heat from the red peppers. Had it with haddock fillet. Yum.

This is a great recipe for flavor and easy clean-up.

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!

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 u...

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 flavo...

I used fresh Cod, fresh Dill, left out the Red Pepper and no added Salt. My wife who does not like fish or spicy stuff loved it. I loved it as well on a sodium restricted diet.

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 pret...