Tilapia & Summer Vegetable Packets

Barbecued anything in the summer heat is always a hit with me. It is just yummy and has a lack of cleanup. This is especially true for this recipe which is also very healthy and much more flavorful compared to eating grilled chicken and steamed vegetables every day. For those of you who don't like or haven't tried fish, I would highly recommend giving the tilapia try. It is very bland, kinda like chicken, and absorbs flavors of foods cooked with it. Once you try it you can't help but like it. Trust me.

This is another recipe which uses fresh oregano. Again I recommend having a small herb garden for those herbs you use frequently as they are taster than the store bought variety and much cheaper. In the photo below shows the approximate amount you need to pick from your oregano plant for this recipe. You will need to remove the leaves from the stems and mince them in a food processor.

Combine tomatoes, squash, onion, Asparagus, olives, lemon juice, oregano, oil, salt and pepper in a large bowl.

The finished vegetable mixture in the bowl.

To make a pouch, take 2 - 2 feet long sheets of foil. Generously coat the top piece with pam or equivalent. 

Place fillet in the center and spoon out a fourth of the vegetable mix on top. This should be just over 1 cup of  the mixture.

Next. Fold the short ends together and crease tightly. Close the remaining ends ensuring there is room inside for steam to collect and the seams and pressed tightly closed.

Set heat to medium on the grill. Place foil packets on grill and cook for 7 - 10 minutes or until fillet is easily separated with a fork. The fish should be 'flaky'.

The finished meal once transferred to a plate.

I added some pitted cherries to round out the meal. Enjoy.

Ingredients

4 tilapia fillets (~1 pound)

1 cup of Cherry Tomatoes, halved

1 cup of summer squash, diced

1 cup of onion, thinly sliced

10 whole asparagus, cut into 1" pieces

1/4 cup of green olives, pitted, coarsely chopped

2 tablespoons of lemon juice

1 tablespoon of fresh oregano

1 tablespoon of olive oil

1/4 teaspoon of salt

1/4 teaspoon of black pepper