White fish with mango and lemon en papillote
White fish with mango and lemon en papillote

Preparation time 10 minutes

Total time: 20 minutes

Ingredients

  1. 2 mangos, cubed
  2. 1 red onion, cubed
  3. 250 mL (1 cup) sliced almonds (about 100 g)
  4. To taste, olive oil
  5. 1 lemon, zest and juice
  6. To taste, salt and freshly ground pepper
  7. 1 fillet (1 kg/2 lb.) white fish, your choice
  8. To taste, fresh dill sprigs

Directions

  1. Preheat barbecue to medium.
  2. In a bowl, combine all ingredients except fish and dill.
  3. Spread a large square of aluminum foil on a work surface and place mango mix in the middle. 
  4. Place fish fillet over mango.
  5. Season with salt and pepper and then sprinkle with dill.
  6. Seal foil package tightly.
  7. 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. 
  8. 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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