County Market BBQ on the Patio: Aluminum foil fish packets & upside-down cakes

County Market BBQ on the Patio: Aluminum foil fish packets & upside-down cakes

Every Friday during the summer, County Market will be making a recipe(s) on our patio during the 5 p.m. newscast.

You can find each recipe(s) on, as well as the recipe posts on KHQA's Facebook page each Friday at 5:30 p.m.


Grilled Cod with Mango Jalapeno Salsa

Prep/Cook Time: 25 minutes Number of Servings: 4


Grilled Cod:

1 lb Cod cut into 4 equal fillets

2 tablespoons olive oil

14 cup fresh squeezed lime juice

1 tablespoon finely chopped fresh cilantro

14 teaspoon fresh ground black pepper

1/8 teaspoon cumin

1/8 teaspoon chili powder

Pinch of salt (optional)

Mango Jalapeno Salsa:

2 mangos, diced

1 Red onion, diced

1/2 cup chopped fresh cilantro

1 jalapeno, minced (seeded if you don't like a lot of heat)

1/2 of green bell pepper, diced

Juice of 2 limes

Black pepper, to taste


1.Preheat grill to medium-high heat. Cut aluminum foil cut into 4 large squares (at least 3X the size of the fillets). Place each cod fillet on an individual piece of foil. Alternatively you can use a vegetable or seafood/meat grilling basket to cook it quickly on the grill.

2.In a small bowl combine olive oil, lime juice, cilantro, black peppercorn, cumin, chili powder, & salt (if using) and whisk to combine.

3.Pour oil and herb mixture evenly over each of the fillets and fold the foil around the cod and seal all corners/edges tightly.

4.Grill for approximately 5 to 7 minutes and then flip the foil packets over for another 5 to 7 minutes or until cod flakes easily.

5.Meanwhile, add diced mango, red onion, cilantro, jalapeno, bell pepper, lime juice, and black pepper to a medium sized bowl and toss to combine. Taste and adjust seasonings to your preference.

6.Once fish is grilled top with fresh mango salsa and serve!


  • You can double wrap the fish in foil to make it more durable when flipping the packets of fish.
  • Try this recipe with salmon or grilled chicken instead.

Nutrition Facts (per serving & includes a dash of salt): Calories: 274 Protein: 27gm Total Carbohydrates: 25gm Fiber: 3gm Total Fat: 8gm Cholesterol: 62mg Sodium: 131mg


Mexican Fish


tilapia fillet

12 fresh salsa

4 olives

olive oil

lime juice



For each serving, pile ingredients above on a sheet of foil and form a packet. Grill over high heat for 10 minutes.


Upside-Down Cakes


1 1/2 tbsp. light brown sugar

1 tbsp. button

pineapple ring

maraschino cherry

upside-down small shortcake shell


For each cake, mound brown sugar and butter on a sheet of foil. Top with pineapple ring, cherry and a shell to form a packet. Grill sugar-side down over medium-high heat for 12 minutes.

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