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Grilled Spicy Thai Fish Fillets
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

4 H-E-B Frozen Mahi Mahi, thawed
1/2 cup(s) Satay Sauce
1 cup(s) H-E-B Shredded Jalapeño Jack Cheese
16 Oz H-E-B Steamable Brown Rice
16 Oz H-E-B Select Zesty Zen Blend
12 Oz H-E-B Mango Pico de Gallo
1/4 cup(s) H-E-B Snax Hot & Spicy Peanuts, chopped
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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 fillet with 1/4 cup of the shredded cheese.
Grill for 10 minutes. Note: Placing foil on grill will help catch any cheese that melts and also prevents the fish from sticking if no fish rack available.
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 and a sprinkle of peanuts.
Serve the vegetables on the side.



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