I made you this fish because I have a feeling somebody may have indulged in a few too many cookies yesterday.
I just know these things — like I’m reading your mind or peeking through a window. Hi.
But truthfully, I actually made this dish a few weeks ago before a beach trip. Still, I predicted you’d overdo it on cookies on July 13 and want something light and satisfying the next day. It’s nice when that works out.
Grilling food in little foil packets makes it more exciting — and cleanup is minimal. That’s a big plus for me. I’ll admit I’m currently doodling hearts on my dusty coffee table instead of grabbing a dust rag. Priorities, right?
Everything about these tilapia packets is a good idea — unless you don’t like tilapia. If that’s the case, substitute thin-sliced chicken breast or, alternatively, go for another cookie. I get it; sometimes you want something rich and indulgent. Other times life hands you fish.
Pureed peaches and fresh herbs add a sweet, bright contrast to the fish’s flaky texture. Use ripe, juicy peaches — a mealy peach is a disappointment. If you have great peaches this season, sacrifice a couple to make this: they’ll transform the dish.
Tilapia Peach Packets
Makes 4 packets
Ingredients:
- 4 tilapia filets
- 2 peaches, peeled and sliced
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup fresh parsley, coarsely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium red onion, sliced
Directions:
In a food processor or blender, combine peaches, garlic, olive oil and parsley and blend until smooth. Place tilapia filets in a baking dish or zip-top bag and pour the peach puree over them. Cover and marinate in the refrigerator for 12–14 hours.
When ready to cook, heat the grill to high. Tear four squares of aluminum foil about 10 x 10 inches each. On the bottom of each square, lay 3–4 slices of red onion — these add flavor even for those who aren’t big onion fans. Remove the tilapia from the marinade and place one filet on top of the onion in each foil square. Fold up the sides to seal the packets and place them on the grill, onion side down. Grill for 10–12 minutes, or until the fish flakes easily with a fork.
If you prefer to use the oven, preheat to 425°F (220°C) and bake the sealed packets for 12–15 minutes, until the fish flakes.
Serve the tilapia packets with grilled asparagus and rice, or roasted potatoes if asparagus isn’t in season.
Enjoy this bright, easy summer meal — especially on days when you need something fresh after a cookie binge.