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Recipe of the Week 6/12: Foil Packet Spice Rubbed Fish with Watermelon Salsa

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 


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 



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: 

Found by: Brianna Lawless, MS, RDN

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