Southwestern Tilapia

Southwestern Tilapia
Servings: 4 Prep 15 mins Grill 20 mins


  • 1 tablespoon olive oil
  • 2 teaspoons grated lime zest
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large ears corn, kernels cut off cob (about 1-1/2 cups total)
  • 2 large poblano or sweet green peppers, cut in half lengthwise, seeded and thinly sliced
  • 1 medium-size onion, peeled, halved and thinly sliced
  • 2 cloves garlic, minced
  • 4 tilapia fillets (6 ounces each)
  • 1/4 cup chopped fresh cilantro

Make It

1. Prep charcoal grill with medium-hot coals or heat gas grill to medium-high heat.

2. In a large bowl, stir together olive oil, lime zest, lime juice, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add corn, peppers, onion and garlic; stir to coat.

3. Using 12-inch-wide heavy-duty aluminum foil, cut 4 pieces 32 inches long; fold each piece in half to make a 16 x 12-inch rectangle. Generously coat foil pieces with nonstick cooking spray.

4. Evenly divide mixture on one half of each foil piece. Sprinkle tilapia with remaining 1/2 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place seasoned fillets on top of vegetables in foil.

Create a packet:

5. Fold second half of foil over fish and vegetables. Tightly seal sides and front edges, leaving space for steam to build. Place foil packets on grill rack; grill 20 minutes. Carefully open packets; transfer contents to 4 serving plates. Sprinkle with cilantro.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 307, Fat, total (g): 7, chol. (mg): 90, carb. (g): 25, fiber (g): 4, pro. (g): 39, sodium (mg): 741, Percent Daily Values are based on a 2,000 calorie diet.