Your whole family will love this quick and simple Thai peanut pork dish.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- cooking spray
- 2 pounds haddock fillets, each cut into thirds
- 6 tablespoons butter, melted
- 1 limes, juiced (with pulp)
- 1 tablespoon dried dill weed
- 1 teaspoon kosher salt
- 1 teaspoon red pepper flakes
- 1 onion, sliced crosswise 1/8-inch thick
Instructions
- Preheat grill for medium heat and lightly oil the grate.
- Lay 4 8×10-inch pieces of aluminum foil onto a flat work surface and spray with cooking spray.
- Arrange equal amounts of the haddock into the center of each foil square.
- Stir butter, lime juice, dill, kosher salt, and red pepper flakes together in a small bowl; drizzle evenly over each portion of fish. Top each portion with onion slices.
- Bring opposing ends of the foil together and roll together to form a seam. Roll ends toward fish to seal packets.
- Cook packets on the preheated grill until fish flakes easily with a fork, 5 to 7 minutes per side.
- You may use other types of fish such as sea bass, walleye, orange roughy, etc.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 175 mg |
| Dietary Fiber | 1 g |
| Protein | 44 g |
| Saturated Fat | 11 g |
| Sodium | 760 mg |
| Sugars | 1 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This was easy to mix up and tasted good. My fish was a bit thick and needed a few extra minutes to cook. I cut the amount of butter in half, and it was still plenty and turned out well.
This was great! Our dill plant was really producing so I wanted to use fresh dill on fish. Great recipe that lets the flavor of the fish shine. We used Mahi and 1-2 T of coconut oil instead of the 6T of butter. Used less pepper flakes, probably about 1/2 tsp in case it was really spicy (it wasn’t). Grilled on foil where I folded the edges to hold in the liquid and kept the fish from falling in the grates. Will make again!
I didn’t use the foil packets but did cook on the grill in a disposable aluminum pan which saved all the yummy Dill and lime infused buttery juices. My husband is not a fish lover and he even enjoyed this, especially the little kick of red pepper. I thought it was pretty spicy. Will definitely make this again!
This is a great recipe for flavor and easy clean-up.
Substituted swordfish for the haddock, and added 1 minute more each side. Paired with grilled asparagus, and a New Zealand Chardonnay (Wild South). Perfect!
We used tilapia and salmon. Skipped red pepper because we don’t like spicy but still delicious. It was very quick to prep, cook and clean up and even our toddlers ate it!
This was an excellent recipe. The dill and lime juice added an interesting flavor to the dish. I didn’t add as much red pepper flakes as it called for but still used enough for that kick. I used walleye fillets from the great Missouri River. In all most of my reviews I have to mention that I have a very, as in really very, picky husband and he thought this was great. I saved this to my favorite recipes and will make again. You won’t be disappointed.
Excellent blend of flavors. Love the heat from the red peppers. Had it with haddock fillet. Yum.
Great recipe. I used frozen white/ pan fish, did the recipe just as suggested but added a spread made of sour cream, avocado and chopped tomatoes to the fish before sealing it in foil. The flavors came together perfectly!
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.
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.