The classic Mexican sauce for fish typically contains lime juice, but this version substitutes capers for an unusual tang. Substitute mahi mahi, grouper, or tuna fillets for the halibut, if you'd like.
Nutrition per serving may change if servings are adjusted.
4 fresh or frozen halibut fillets, about 1 inch thick (about 1½ pounds total)
⅛ teaspoon ground pepper
1 (14.5 ounce) can chopped tomatoes with green chile peppers, drained
¼ cup sliced scallions
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon drained capers
1 teaspoon chopped fresh oregano or ½ teaspoon dried, crushed
½ teaspoon chopped fresh thyme or ¼ teaspoon dried, crushed
Thaw fish, if frozen. Rinse the fish; pat dry with paper towels. Sprinkle the fish with pepper. Combine drained tomatoes, scallions, oil, garlic, capers, oregano, and thyme in a small bowl; set aside.
Fold a 36x18-inch piece of heavy-duty foil in half to make an 18-inch square. Place the fish fillets in the center of the foil. Top with the tomato mixture. Bring up two opposite edges of the foil; seal with a double fold. Fold the remaining edges together to completely enclose the fish, leaving space for steam to build.
Place the foil packet on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until the fish flakes easily when tested with a fork.