Grilled Peaches & Tilapia #RSC |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ready, Set, Cook! Reynolds Wrap Contest Entry. I love this recipe because it highlights all of the ingredients present. It also uses a summer seasonal ingredient in a very unique way. When peaches are grilled they bring a delicious sweetness which pairs wonderfully with the Tilapia. The rosemary adds a nice punch of earthiness and spiciness to the dish without being too overwhelming. It is a perfect compliment to the fish and the peaches. Ingredients:
4 fresh tilapia fillets |
3 medium ripe peaches (cleaned and sliced into 8 wedges) |
1 teaspoon fresh rosemary (minced) |
2 teaspoons honey |
1 tablespoon olive oil |
salt and pepper |
reynolds wrap foil |
Directions:
1. Start with a large strip of Reynolds foil wrap.
2. Clean and slice 3 peaches, approximately 8 slices per peach.
3. Spread the peaches on the foil wrap leaving about a 1 inch border all the way around.
4. Drizzle 2 teaspoons of honey over peaches and a pinch of salt.
5. Align all 4 Tilapia fillets side by side on top of peaches.
6. Drizzle 1 Tablespoon evenly over fillets.
7. Spinkle 1 teaspoon of fresh minced Rosemary of all 4 fillets.
8. Add Salt and Pepper to taste.
9. Once all ingredients are assembled bring the sides of the foil wrap up and pinch to create a neat sack.
10. Place on the grill for approximately 15 minutes depending on thickness of Tilapia or to an internal temperature of 145 degrees.
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