Steamed tilapia on the grill. YUM. As the weather gets warmer, you'll see my adventure in the kitchen change a bit to adventure on the grill. My dream is to have one of those large outdoor kitchens, complete with a small oven and wine cooler. Just writing this post, I hopped over to Amazon to look at deluxe grills/kitchens.... but I digress.... Here is a recipe that was cooked outside under the stars and has a heavenly flavor!
4- 6oz Tilapia fillets
3 Tablespoons mayonnaise
1 teaspoon prepared horseradish
1/2 cup roasted red peppers
1 green onion straw, chopped
1 stalk celery, chopped
1 roma tomato, chopped
1/2 cup canned yellow corn
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterrey jack cheese
Preheat the outdoor grill to medium high heat.
Prepare four pieces of aluminum foil, large enough to wrap the fillet. Place one fillet on each piece of foil. Mix the mayonnaise and horseradish. I just used 1 teaspoon of horseradish to 3 Tablespoons mayo. Horseradish is a strong flavor for me, but if you love it, add more! Be adventurous!
On each of the fillets, arrange the chopped and canned veggies on top. Sprinkle with both cheese. Wrap the foil around the fillet and seal by folding the edges.
Place the foil packet directly on the grill and cook for approximately 8-10 minutes depending on the thickness of the fish. With tilapia, I have found they come in many sizes. I like a small, thin piece so it was on for about 8 minutes. Do not flip the packet during the cooking process.
When the fish is done, carefully unfold the foil and remove the fish. The cheese will be ooey gooey melty and the veggies will be tender.The flavor was exceptional and even with the cheese, this was not a heavy main dish at all. Served with broccoli and some perfect garlic bread, this was a delicious meal and fairly healthy too! I gave some to a co-worker for her lunch the next day and she said it was "amazballs." Never heard that before but it was a positive response.
Recipe was the most viewed link on White Light's On Wednesday Wednesday What's Its' #59