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Sweet Chili Fish in Foil
Jon Davies
Print Recipe
Course
Main Course
Cuisine
Seafood
Servings
4
Ingredients
4
7×9 pieces aluminum foil
4
fish fillets one-half inch thick
salmon, sword fish, even tilapia* will work
1
cup
coconut milk
8
lime slices
4
cloves
garlic
½
cup
thai sweet chili sauce
2
tsps
minced ginger
8
mint leaves
Oil
Salt and pepper
Instructions
Lightly oil the shiny side of the foil.
Place fillets skin side down.
Arrange 2 lime slices and 2 mint leaves on top of each fillet.
Whisk together remaining ingredients.
Fold up sides and ends of foil then pour coconut milk mixture over shrimp. Foil to form tight seal.
Place on grill over medium heat. Shut lid of grill.
Drink beer/wine/cocktail check in 12-15 minutes. (With thinner fish, adjust the cooking time.)
Serve with steamed jasmine rice or cous-cous.