Description
Grilled tilapia in foil packets is a 25-minute weeknight dinner with flaky fish, colorful veggies, and almost no cleanup.
Ingredients
- 4 6-oz. fillets of white fish (cod or tilapia)
- 2 Tbsp. olive oil + more for bread
- 1 orange pepper
- 1/2 red onion
- 2 cups corn kernels (fresh or frozen)
- 8 oz. grape tomatoes
- garlic powder
- 1 tsp. sea salt
- 1/4 tsp. black pepper
- loaf of bread
- olive oil, salt for bread
- aluminum foil
Instructions
- Preheat grill to medium-high heat, about 375-425°F.
- Cut 4 large squares of aluminum foil and lay flat on a baking sheet.
- Place one fish fillet on each piece of foil. Drizzle with olive oil (about 1 teaspoon per fillet) and sprinkle with garlic powder and salt.
- Divide corn, peppers, onion, and grape tomatoes evenly over the top of the fish. Drizzle with remaining olive oil (about 1 teaspoon per packet) and sprinkle with salt and pepper.
- Fold the sides of the foil up and over to create a tent, then crimp and roll the edges tightly to seal, ensuring there are no gaps.
- Place foil packets directly over the heat and cook for 10 minutes, or until the fish is opaque and flakes easily with a fork. If you aren’t eating immediately, open the packets to vent as soon as they come off the grill – the steam will continue cooking the fish.
- Meanwhile, brush bread with olive oil and sprinkle lightly with salt. Grill for 2-4 minutes per side, or until lightly charred.
Notes
Storage: Remove the tilapia and vegetables from the foil before storing. Transfer to glass storage containers and refrigerate for up to 2-3 days. To reheat, warm in a 350°F oven, a hot skillet, or a few minutes in the air fryer until just heated through. Microwaving works in a pinch but isn’t ideal for texture.
Ingredients: Any flaky white fish works here – cod, grouper, bass, snapper, catfish, and halibut are all excellent options. For the vegetables, use yellow or red bell pepper if you don’t have orange. If using cherry or grape tomatoes, leave them whole; if using larger tomatoes, remove the seeds so the packets don’t get too watery.
Prep ahead: You can assemble the foil packets up to a few hours ahead of time and keep them refrigerated until you’re ready to grill. This makes them great for entertaining – all the prep is done and you just need to get the grill going.
Tools: An instant-read thermometer takes the guesswork out of knowing when the fish is done. You’re looking for an internal temperature of 145°F. A grill basket is also useful if you ever want to try cooking fish directly on the grates instead of in foil.
Serve with: These packets are a complete protein-and-veggie meal, so just add a carb to round things out. Grilled bread is the easiest and most delicious option. You can also serve over rice, quinoa, or couscous. The flavors from the fish and veggies soak right in. A simple green salad or napa cabbage slaw makes a great crunchy side.