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Grilled Spicy Thai Fish Fillets

My H-E-B Texas Life Magazine


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

10 minutes


4 servings



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 directions. 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 vegetables on the side.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine

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