Jalapeño, Coconut, and Cilantro Fish Packets

jalapeno-coconut-cilantro-fish-packets
Photo by Johnny Miller
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 185 calories
    • Fat 7 g (6g saturated)
    • Cholesterol 65 mg
    • Sodium 576 mg
    • Protein 28 g
    • Carbohydrate 3 g
    • Sugar 0 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 28 mg

Heat oven to 425° F. Place the fish, lime, jalapeño, 1 teaspoon salt, and 1/2 teaspoon pepper on 4 11-by-15-inch pieces of parchment, dividing evenly. Fold the parchment over the fish, then seal each packet by folding the edges over twice.Transfer the packets to a baking sheet. Bake until the fish is opaque throughout, 12 to 14 minutes.Transfer the packets to plates and use scissors to make a small X in the top of each packet. Tear open carefully (they will probably release steam) and top with the coconut milk, cilantro, and lime wedges.

Ingredients

  1. Check 4 6-ounce pieces boneless, skinless cod, salmon, or bass
  2. Check 1 lime, sliced
  3. Check 1 jalapeño, sliced
  4. Check Kosher salt and black pepper
  5. Check 1/2 cup unsweetened coconut milk
  6. Check 1 cup fresh cilantro
  7. Check Lime wedges, for serving

Directions

  1. Heat oven to 425° F. Place the fish, lime, jalapeño, 1 teaspoon salt, and 1/2 teaspoon pepper on 4 11-by-15-inch pieces of parchment, dividing evenly. Fold the parchment over the fish, then seal each packet by folding the edges over twice.
  2. Transfer the packets to a baking sheet. Bake until the fish is opaque throughout, 12 to 14 minutes.
  3. Transfer the packets to plates and use scissors to make a small X in the top of each packet. Tear open carefully (they will probably release steam) and top with the coconut milk, cilantro, and lime wedges.