Ingredients for Peachy Tilapia Pouches Rsc
- Peach
- Red Bell Pepper
- 2 green onions, thinly sliced
- Olive Oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Tilapia Fillets
- Reynolds Wrap Foil
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How to Make Peachy Tilapia Pouches Rsc
- Preheat grill to medium-high heat.
- Prepare the Peach Salsa: Combine 1 ripe peach, diced; 1/2 red bell pepper, finely diced; 2 green onions, thinly sliced; 1 tablespoon olive oil; 1 tablespoon lemon juice; and 1 teaspoon honey in a medium bowl.
- Season the salsa with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let marinate for at least 30 minutes (longer is better!).
- Place 2 (4-6 ounce) tilapia fillets on separate large sheets of heavy-duty aluminum foil.
- Top each fillet with a generous spoonful of the peach salsa and drizzle with an additional 1/2 teaspoon of olive oil.
- Fold the foil over the fish, bringing the short ends together first and folding them over twice to create a tight seal. Then, fold in the sides to completely seal the packet, leaving a little room for steam.
- Place the foil packets directly on the preheated grill rack.
- Grill for 10-12 minutes, or until the tilapia is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets and the heat of your grill.
- Carefully remove the packets from the grill and let rest for 2-3 minutes before slicing open and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
52g
Fat
5g
Carbs
5g
