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Grilled-Fish Foil Packets

Grilled-Fish Foil Packets recipe
average rating

4 1
rate/review
prep time
15 min
total time
23 min
makes
4 servings, 1 packet (205 g) each
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What You Need

8 small sole fillets (1 lb./450 g)
1/2 cup (1/2 of 250-g tub) Philadelphia Dill Cream Cheese Product
2 lemons, each cut into 10 slices, ends discarded
1 green onion, thinly sliced, divided
12 fresh asparagus spears, trimmed, cut diagonally into 2-inch lengths
1/2 cup chopped red peppers

Make It

HEAT barbecue to medium heat.

ARRANGE 3 lemon slices, slightly overlapping, on half of each of 4 large sheets heavy-duty foil sprayed with cooking spray. Place fish, skinned-sides up, on work surface. Spread each with 1 Tbsp. cream cheese product; top each with 2 tsp. onions. Roll up, starting at thin end of each fillet.

PLACE 2 roll-ups, seam-sides down, on lemon slices on each foil sheet; top with asparagus and peppers. Fold each foil sheet to make a sealed packet.

GRILL 6 to 8 min. or until fish flakes easily with fork. Carefully open foil packets; top fish with remaining onions and lemon slices.

kraft kitchens tips

Make Ahead
Packets can be assembled ahead of time. Refrigerate up to 4 hours before grilling as directed.
Food Facts
The lemon slices under the fish not only help prevent the fish from sticking to the foil but they also add flavour to the sauce.
Note
Depending on the type of sole you buy, the fillets can vary in size; use either 8 small or 4 large fillets.
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