Grilled Chili Lime Cilantro Perch

   

   This recipe is simple, delicious, and doesn't leave your kitchen with a huge fishy mess. It starts out with a quick flavored butter rubbed over the fish and grilled to tasty perfection. My husband loves the flavor as do I. It's extremely fresh. The foil packets I used here are also great for easy clean up. You could technically use this flavored butter spread on any fish, it'll just change the cook time, depending on the type. Of course, I'd love to hear your comments on how you like it. 

Ingredients:

  • 2-4 Fish filet, here I used Perch.
  • 1/2 stick of softened butter
  • 2 T of mayonnaise (can sub 1 T of coconut oil instead)
  • 1 T olive oil
  • 2 tsp of your favorite chili lime spice rub (mine didn't have added salt, so skip the salt addition below if yours has salt)
  • 1 clove of finely chopped garlic
  • 1 lime zested and then sliced into rounds
  • 1-2 T chopped fresh cilantro (1 tsp if dried)
  • 1 tsp red pepper flakes
  • 1 tsp sea salt 
  • 1 tsp black pepper
  • 1 tsp raw honey
 

Directions:

  1. Set your grill to about 425 a medium heat. 
  2. Take out a 12x12 inch square of aluminum foil per fish filet. So about 2-4 pieces.
  3. On the bottom and middle of each foil lay down a thin line of sliced limes. Usually, 2-4 slices per packet. 
  4. Sprinkle each fish filet with a little olive oil, sea salt, and pepper. Let sit for a couple of minutes while you prepare the butter. 
  5. In a small bowl combine the 1/2 stick of butter, mayo, chopped garlic, chili lime spice, honey, red pepper flakes, and fresh cilantro.
  6. Spread the butter evenly over the top and bottom of each piece of fish. Try to eyeball how much butter you have and divide it up to each piece of fish. 
  7. Place the buttered fish filet over top of the lime slices on each foil sheet. Just like the picture I have above the directions. 
  8. Fold the foil packets up to the top, in half, with the fish in the middle. Curl up the sides of the foil like a packet shape.
  9. Poke a couple of small vent holes in the top of each foil packet. 
  10. Grill on an even heat for 5-7 minutes depending on the thickness of the fish. You can check for a temperature of 145 degrees F or eyeball it to see that the fish is flaky and opaque in color.   
  11. Set off the grill and let stand for a couple of minutes before opening the packet. Watch out for the hot steam when you open it. I usually use tongs for that part.  
*Serve over a fun salad or with your favorite fresh sides. My family loves jasmine rice with any fish I cook, so that's our go-to. It also makes a great flavored fish to shred and use in tacos. 
Flavored Butter Spread Above


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