Don’t want to BBQ? Cook the parcel in a large, ridged griddle pan or under a hot grill
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4-6 |
| Cuisine | Mexican |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 532 |
| Fat | 27.1g |
| Saturates | 5.7g |
| Protein | 45.9g |
| Carbs | 30.5g |
| Sugars | 22.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat a barbecue or chargrill pan to a medium-high heat.
Combine the spice rub ingredients.
Rehydrate the corn husks by placing them in a large bowl with boiling water. Lay out the husks on a work surface overlapping to form a piece large enough to wrap and enclose a large fish.
Diagonally score the fish on either side and generously baste it with the spice rub, inside and out, then place it on the corn husks.
Using kitchen twine, tie the corn husks over the fish.
Place the fish over the hot coals or on the grid and cook for 20-30 minutes or until the fish is opaque and cooked through.
Meanwhile, prepare the salad. Peel and chop the pineapple into small cubes. Chop the mint and coriander, then toss together with the pineapple.
Serve the fish with the pineapple.
