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Recipes
White fish with mango and lemon en papillote

White fish with mango and lemon en papillote

White fish with mango and lemon en papillote

Appetizers | Easy | 20 minutes

Preparation time

10 minutes

Cooking Time

10 minutes

Appetizers

Easy

Total time: 20 minutes

Read mode Print

For the barbecue
Less than 30 minutes
Easy fish

Recipe details

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Ingredients

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2 mangos, cubed
1 red onion, cubed
250 mL (1 cup) sliced almonds (about 100 g)
To taste, olive oil
1 lemon, zest and juice
To taste, salt and freshly ground pepper
1 fillet (1 kg/2 lb.) white fish, your choice
To taste, fresh dill sprigs

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Directions

Preheat barbecue to medium.
In a bowl, combine all ingredients except fish and dill.
Spread a large square of aluminum foil on a work surface and place mango mix in the middle.
Place fish fillet over mango.
Season with salt and pepper and then sprinkle with dill.
Seal foil package tightly.
Cook on barbecue for 10–12 minutes or until internal temperature reaches 63 °C (145 °F). Fish is cooked when it’s opaque and flakes easily.
Open foil package with care and cut fish into 4–6 pieces. Divide fish and mango onto plates. Serve with a spinach salad or snow peas.

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