Foil Pack Whitefish With Mango
Cooking fish in a foil pack is a great way to perfectly cook something every time, and not worry about messing up. This strategy is perfect for large groups, or just simple weeknight dinners. The reason being is that you can just put all the foil packs in the oven and they are all done at the same time. This foil pack whitefish is paired with some chopped mango and parsley for some vibrant color and flavor.
The whitefish part of this foil pack whitefish is one of my recent favorites: Iridescent Shark. I’ve already posted my Sumac And Pistachio Crusted Whitefish, and my Vol-Au-Vent With Whitefish Poached In Shiitake Cream Sauce which use the same fish, so you can tell I’m quite the fan. It is also extremely cheap, which means this buttery, soft, whitefish is a great value.
I usually buy a large amount frozen and just defrost them in some room temperature water when need be. Other than the fish, the most important part of this recipe is the sauce. You can really get creative and there are infinite ways to mix up a sauce. For this one I decided to go a bit tropical, with a mango pineapple mayonnaise mix to keep things moist in the foil pack.
I used my Pineapple Mango Sauce, which I pair with lots of seafood dishes. Here it is simply mixed with some homemade mayonnaise and black pepper for an easy sauce. Lay down a fish on a piece of foil, spread some sauce around, seal up the packet, and bake. That simple.
Baking time is really oven specific since everyone has a different oven. For me I cooked these packets at 200 Celsius for 11 minutes but you should calibrate your oven at some point to find out if this works for you.
Foil Pack Whitefish With Mango
- Aluminum Foil
- 4 fillets Whitefish I used iridescent shark, but you can use halibut, or sole, or whatever your preference is
- 1/2 cup Mayonnaise store bought or homemade
- 3 tbsp Pineapple Mango Sauce
- 1 tsp Black Pepper freshly cracked
- Salt to taste
- 1/4 cup Mango cubed
- Parsley optional
Pineapple Mango Sauce (1 cup)
- 1/4 cup Sugar
- 1/4 cup Pineapple Juice
- 1/4 cup Mango Puree
- 1 tsp Tapioca Starch
- 1 tsp Lemon Juice
- 1 tsp Chili Powder
- 1 cup Water
- If you don't have pineapple mango sauce in a store bought version, you can make my recipe at any point and use it for a variety of dishes. It can last months in the fridge. Just combine all the ingredients in a saucepan and whisk together. Let reduce on medium heat until it is the consistency of BBQ sauce, or a thin honey.
- Preheat your oven to 200 Celsius.
- Mix the mayonnaise, pineapple mango sauce, pepper, and salt in a bowl until combined.
- Lay out squares of foil on a baking tray and place a whitefish fillet in the middle. Spread over with the sauce generously, then close up the foil to make a sealed packet. Do this with all the fillets.
- Place in the oven and let cook for 11 minutes (more or less depending on your oven).
- While baking, chop up some fresh mango and parsley and use it as a topping to the fish for an even more tropical feel.