Yields 4 Servings Ingredients:
Watermelon Salsa
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
Fish:
4 boneless, skinless fish filets, 6 oz each (striped bass, salmon, cod or halibut)
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
4 pieces Reynolds Wrap® Heavy Duty Aluminum Foil, 12 x 18 inches
lime wedges, for serving
Directions:
Combine salsa ingredients and refrigerate 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 fish. 3.
Lay out 4 large sheets of Reynolds Wrap® Heavy Duty Foil 18 x 12. Put the fish in the center of each and drizzle with olive oil. 4.
Preheat the oven to 450F.
Put the foil packets on a baking sheet; bake until the fish is just cooked through, 12 to 15 minutes. 6.
Let the packets sit 5 minutes, then carefully open and top with salsa and serve with lime wedges.
Meal Plan Check Boxes:
5.5 Proteins
1 Fat
1/2 Fruit
Nutritional Facts: 1 foil packet with 1/3 cup salsa, Calories: 314, Carbohydrates: 8 g, Protein: 39.5 g, Fat: 13 g, Saturated Fat: 2 g, Cholesterol: 175 mg, Sodium: 431.5 mg, Fiber: 1 g, Sugar: 5.5 g
**Nutrition Facts will vary depending the the type of fish used. This recipe used salmon.**
Adapted From: https://www.skinnytaste.com/foil-packet-spice-rubbed-fish-with-watermelon-salsa/
www.pinterest.com/novaphysicianwellness
Found by: Brianna Lawless, MS, RDN
