Recipe by Ginny Maziarka
"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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haddock fillets, each cut into thirds
limes, juiced (with pulp)
dried dill weed
red pepper flakes
onion, sliced crosswise 1/8-inch thick
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 was still hot, so, it was really infused with the red pepper. If you don't like it too spicy - wait for your butter to slightly cool or use less red pepper flakes. I also used light butter. It worked perfectly and the flavor was great. I used fresh dill instead of dry because I had some to use up before it went bad and the fresh herbs were a great compliment to the fish.
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 pretty much likes anything to do with fish. I may try this again with the fish called for or perhaps a different type of fish that I've used before.
Very good - needed a little extra zip. Might try a dash of Worcestershire Sauce and some garlic next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Lime and Dill Grilled Fish
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 173
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