Spice Rubbed Fish is zesty and so flavorful, the refreshing watermelon salsa is the perfect compliment. Cooked in foil on the grill or the oven!

Foil Packet Fish with Watermelon Salsa

You can use any fish fillet to make this! Last week I made it with halibut, this week I tried it with salmon. I bet shrimp would also be great, use your favorite! This dish is healthy, low-carb, gluten-free and ready under 30 minutes!

My favorite way to grill fish in the summer is in foil packets, especially for delicate fish that would otherwise fall apart on the grill. The foil packets create steam which essentially poaches the fish which comes out perfectly tender and flaky. And of course, the best part clean up is easy. You can prep them ahead and refrigerate until ready to cook. My preferred foil for foil packet meals is Reynolds Wrap® Heavy Duty Aluminum Foil which has a heavier gauge foil, perfect so you don’t have to worry about breaking or tearing, even with heavier foods and it protects food over direct heat.

Spice Rubbed Fish

Start with 4 boneless, skinless fish fillets. Try this with striped bass, salmon, cod or halibut. Squeeze lime juice all over the fish and rub with spices. Here I used smoked paprika, salt, onion powder, garlic powder, cayenne pepper, ground oregano and black pepper. If you don’t like spice, use half of the cayenne pepper.

Watermelon Salsa

The watermelon salsa is cool and fresh, made with lime juice, red onion, jalapeno and cilantro. Make it ahead so the flavors meld.

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.
• Bake or grill as instructed.

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Disclosure: This post is sponsored by Reynolds. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.