HEB logo
Grilled Spicy Thai Fish Fillets
Prep Time:
10 minutes
Cook Time:
10 minutes
4 servings

* Fish:

4 H-E-B Frozen Mahi Mahi, Swordfish, or Codfish Fillets, thawed

½ c. Central Market Organics® Satay Sauce

1 c. H-E-B Shredded Jalapeño Jack Cheese

* Rice and Vegetables:

1 (16 oz.) bag H-E-B Steamable Long Grain, White, or Asian Rice

1 (16 oz.) bag H-E-B Select Zesty Zen Blend

1 (12 oz.) container H-E-B Ready, Fresh, Go!® Mango Pico de Gallo

¼ c. chopped H-E-B Snax Hot & Spicy Peanuts (optional)


Heat gas or charcoal grill to 450°F. Spray grilling rack with nonstick
cooking spray.
Remove fish fillets from package and place on the prepared rack. Brush
both sides of fillet with the satay sauce. Sprinkle each fi llet with
1/4 cup of the shredded cheese.
Grill for 10 minutes.
Meanwhile, heat rice and the vegetables according to package directio
ns. Serve cooked fillets over rice on a platter and top each with 1/4
cup mango pico de gallo. Add chopped peanuts if desired. Serve the veg
etables on the side.

Nutritional Information

No Nutritional Information Available


My H-E-B Texas Life Magazine