Recipe courtesy of The Cove (Michigan)
12 hr 40 min
35 min
4 to 6 servings


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 tablespoons olive oil 
  • 1 lime, juiced 
  • 1/2 tablespoon mesquite seasoning 
  • 3 pounds whitefish fillets
  • 1/2 medium red onion, julienned


Heat an open-fire grill.

Cut peppers into quarters and take out the seeds. Roast peppers over open fire until they are black on the skin side only. Cut peppers julienne-style and put in a bowl. Add oil, lime juice and mesquite seasoning, then mix well and let marinate, refrigerated, for 12 to 24 hours.

Preheat oven to 400 degrees F.

Prepare a single fish fillet on a sheet of aluminum foil, skin-side down. Repeat with remaining fillets, preparing a sheet of foil for each.

Divide pepper mix on top of the fillets, then add onions. Transfer foil to baking sheets and bake, 7 to 8 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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