Grilled Tilapia in Foil Packs

Last weekend, we enjoyed dinner on the patio two nights in a row. With perfect weather, I was totally inspired to finally get to some of those recipes I’ve been saving to try. Now was the time!

We invited our friends, Jim and Mary Sue, over to cook out. The recipe of the night was Grilled Tilapia Fiesta Foil Packs, from the Simply Scratch blog. Super easy to make, and really tasty.

Here is how it went:

Made the creole seasoning from scratch from this recipe. We cut the recipe in half, since we did not need a cup of the mixture and still had enough left over for another meal. (Used a lot less salt than it called for.)

Then made the “salsa” for topping the fish. The only slight change we made was adding both lime zest and lime juice from 1/2 of a lime, and used the other half in the rice.

Ready to Mix and Top Our Fish

Ready to Mix and Top Our Fish

Add the Cilantro....

Add the Cilantro….

Now Stir in the Cilantro...

Now Stir in the Cilantro…

Add the Corn and Stir....

Add the Corn and Stir….

Made the rice in our rice cooker (did I mention that we LOVE our rice cooker?!?). Instead of the garlic used in the recipe, we cooked the rice and once “done”, added some lime juice and zest.

Next, we bundled the fish in foil, topped those babies with the “salsa” and cheese, and off to the grill they went.

Top Fish with Cajun Seasoning and "Salsa"

Top Fish with Cajun Seasoning and “Salsa”

Add the Cheese

Add the Cheese

And Enjoy! Once plated on the rice, we added grilled asparagus on the side. Tasty Tasty….

Thanks, Simply Scratch, for the inspiration and recipe!

Ready to Enjoy

Ready to Enjoy

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About Our Kitchen Inventions

Inspired by travels to Italy, cooking with fresh ingredients, sharing our Kitchen Inventions dinners with friends, and enjoying good wine. Photography and cooking are the main focus for our site. Please stop by Wade's website to enjoy more of his works of photography.
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16 Responses to Grilled Tilapia in Foil Packs

  1. BobbyJackPro says:

    What is the point of slow cooking it? Sounds like it could be cooked at 225 for 30 minutes. It’s fish…not pork.

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  2. Pingback: 11 Delicious Tilapia Recipes - Virtually Yours

  3. Can this be made in the oven?

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  4. This looks so scrumptious. Don’t you just love foil? I’ve gotten so sick of cleaning pans that I use it for almost everything that goes on the grill on in the oven.

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    • Yep – foil is my new grilling hero! We made sliced yukon gold potatoes with mushrooms, garlic, and rosemary this weekend – in foil, no less – and just loved it. The way it all steams is my fave taste. We do corn on the cob that way, too.

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      • Love those yukon gold potatoes – mushrooms, garlic, rosemary – sounds perfect. I love the corn on the cob on the grill but remove the silks, wet it down & put that right on the grill in the husks. Now that’s livin’

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        • We’re making the ‘taters and ‘shrooms again Friday night for the In-Laws and friends. Hope that some will be left to photo, prior to being eaten up! LOL! We do something similar with the corn, only we take the husks and all off, wrap in foil, and grill. Some of the kernels end up tasting like popcorn. Yummmm!!

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        • We had rain & the humidity moved in on us again so this is going to be a grilling night. And my husband just called to say he has to be on the computer for his fantasy football picks tonight at 7:00. I figure hot dogs will be fine because I feel like a wet noodle.

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        • We, too, are being covered with rain for 5 days…leftovers from the fringe of the Hurricane is on it. Feel bad for the folks in Louisiana…they are getting hammered.

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        • I feel for Louisiana too, they just can’t seem to catch a break. My husband has relatives who still haven’t completely recovered from Katrina.

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  5. Looks fantastic! Thanks for sharing my recipe 🙂

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  6. That looks delicious! I love the addition of cheese.

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