Zutaten für Grilled Bacon Wrapped Tilapia Fresh Fruit Salsa Rsc
- Reynolds Wrap Foil
- 4 (4-6 ounce) tilapia fillets
- Smoked Bacon
- Pepper
- 1/2 teaspoon garlic powder
- Lime
- Peaches
- Sweet Onion
- Red Bell Pepper
- Honey
- Salt and pepper to taste
- Fresh Cilantro
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Zubereitung von Grilled Bacon Wrapped Tilapia Fresh Fruit Salsa Rsc
- **Prepare the Peach Salsa:** Slice peaches around the pit, twist to separate halves, and remove pits. Chop peaches into bite-sized pieces.
- In a medium bowl, combine chopped peaches, red onion, and red bell pepper.
- Add lime juice (from half the lime), honey, salt, and pepper. Stir in cilantro.
- Cover and refrigerate for at least 30 minutes.
- **Prepare the Tilapia:** Preheat grill to 375-425°F (190-220°C) using charcoal; allow at least 30-45 minutes to reach temperature.
- Wrap each tilapia fillet with two slices of bacon. Drizzle with remaining lime juice and season with pepper and garlic powder.
- Place each bacon-wrapped fillet on a large piece of heavy-duty aluminum foil.
- Fold foil over the fillets to create a sealed packet. Make sure to seal tightly to prevent juices from escaping.
- Place foil packets on the indirect heat section of the grill. Grill for 30-40 minutes, or until the fish is flaky and the bacon is cooked through.
- Remove from grill and let rest for a few minutes before opening.
- Top each fillet with a generous spoonful of peach salsa. Close the foil packet to warm the salsa slightly.
- Serve the tilapia in the foil packets on a large plate with grilled tomato slices and a grilled flour tortilla. Garnish with extra peach salsa and cilantro.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
42g
Fat
15g
Carbs
4g
