Grilled Mexican Flounder Foil Packs, Any ideas on how to make this better?

Suggested Improvements for Grilled Mexican Flounder Foil Packs:

Enhance the Marinade:

Use freshly squeezed lime juice instead of bottled juice for a brighter flavor.
Add chopped cilantro, cumin, and oregano to the marinade for an extra layer of Mexican flavor.
Marinate the fish for at least 30 minutes, or up to overnight, for maximum flavor absorption.

Add Vegetables:

Include sliced bell peppers, onions, or zucchini to the foil packs for added color, texture, and nutrients.
Chop the vegetables into even-sized pieces to ensure even cooking.

Use a Variety of Spices:

Season the fish and vegetables generously with paprika, cayenne pepper, and salt to balance the flavor of the marinade.
Consider adding a pinch of chipotle powder for a smoky depth of flavor.

Customize the Foil Packs:

Add different cheeses to each foil pack for a personalized experience. Try Monterey Jack, Cheddar, or crumbled feta cheese.
Include sliced jalapeños for a spicy kick, or chopped avocado for a creamy contrast.

Cooking Technique:

Grill the foil packs over medium-high heat for a quick and flavorful char on the exterior.
Turn the foil packs once during cooking to ensure even cooking.
Remove the foil packs from the grill when the fish is opaque and flakes easily with a fork.

Presentation:

Open the foil packs carefully and arrange the contents on a serving platter.
Garnish with fresh lime wedges, chopped cilantro, or a drizzle of olive oil for a visually appealing dish.

Additional Tips:

Use fresh, high-quality flounder for the best results.
If you don’t have a grill, you can bake the foil packs in a preheated oven at 400°F (200°C) for 15-20 minutes.
Serve the foil packs with your favorite Mexican sides, such as rice, beans, or a side salad.

I’ve asked Google Gemini the following question, and here’s its response.

Kroger Recipes

Grilled Mexican Flounder Foil Packs

Any ideas on how to make this better?

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