Healthy Foil-Baked White Fish with Nopal and Lime Herbs
A light, flaky white fish fillet steamed over a tender nopal pad with fresh herbs and plenty of lime. This foil packet method needs almost no oil and delivers clean, bright flavor with virtually zero cleanup.
Equipment
- 1 | Aluminum foil |
- 1 | Parchment paper |
- 1 | Heavy skillet or griddle |
- 1 | Kitchen scissors | for opening packet
- 1 | Lime squeezer | optional
Ingredients
- 1 | | cleaned nopal cactus pad |
- 1 | | white fish fillet | 6–8 oz
- 2 | | limes | juiced
- 1 | handful | mixed fresh herbs | basil mint, cilantro
- 1 | tsp | salt | or to taste
Instructions
- Lay foil on the counter and top with parchment paper.
- Center the cleaned nopal pad on the parchment.
- Squeeze lime juice over the nopal and sprinkle with salt.
- Place the fish fillet on top of the nopal.
- Pile fresh herbs over the fish and squeeze more lime juice.
- Fold and seal the foil packet tightly, leaving a little air space.
- Cook on a hot griddle or skillet over medium heat for 12–15 minutes.
- Rest one minute, open carefully, and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a covered skillet with a splash of water to keep the fish moist.
Nopal can be swapped for a thin zucchini plank if needed.
Use any mild white fish you prefer.
Reheat gently in a covered skillet with a splash of water to keep the fish moist.
Nopal can be swapped for a thin zucchini plank if needed.
Use any mild white fish you prefer.