Do you remember how I sang the praises of the Foil-Baked Fish with Black Beans and Corn? Yeah, me too. It was my first time baking in a foil packet and ever since, I’ve been cursing dinnertime clean-up all the more.
With summer’s fuzzy, smooth, perfectly tender and juice-oozing peaches still available, don’t delay. There’s just nothing like’em.
I had to pause, but not for long, over this recipe. Peach with herbs? And not just any herbs, but basil, mint, and parsley. Hm. Definitely thought-provoking. In typical fashion, my doubt was unwarranted and the flavors simply worked. And worked well, at that.
If you’re feeling adventurous and loyal to the last days of summer, try this on the grill. Very low heat, of course. Set the foil packets away from direct heat, if possible, and try to obtain a grill temperature of 375, just as if they were baking in the oven. I imagine this can be done with no problems at all. I just happened to prepare this recipe on a day that happened to rain. 😉
Peach-Tilapia Packets adapted from How Sweet It Is and Pink Parsley
2 large peaches, peeled and roughly chopped
2 Tbsp fresh basil
1 Tbsp fresh mint
2 Tbsp fresh parsley
zest of 1/2 lemon
1/4 cup olive oil
1-2 cloves garlic, smashed
1/2 tsp salt
1/2 tsp pepper
4 5-ounce tilapia filets, or white fish of choice
1 red onion, sliced into rings
Combine all the ingredients through the pepper in a food processor, and blend until the mixture is combined and smooth.
Line a medium baking dish with the fish (or use a large ziploc bag), and pour the marinade over it. Turn the fish a few times to coat well, then cover and refrigerate at least 1 hour, or up to 14 hours.
Prepare grill by preheating to medium-high heat.
Lay out 4 14-inch lengths of foil, and arrange a few onion slices in the center of each one. Using tongs, transfer 1 piece of fish to each piece of foil, then spoon a little marinade over the tops. Fold the foil over the fish, folding the edges to seal.
Grill 10-12 minutes, or until the fish is cooked through and flakes easily with a fork. Alternatively, cook in the oven at 425 degrees for 12-15 minutes. Carefully open the packets to serve. Yield: 4 servings.
Nutrition Information (per serving): 300 calories; 15 g. fat; 0 mg. cholesterol; 515 mg. sodium; 13.3 g. carbohydrate; 3.5 g. fiber; 30 g. protein
Result: Packet dinners are the best! No muss…no fuss! And best, no clean-up! The peach-herb puree acts as a sweet baste while the fish steams to flaky perfection in the sealed up foil packet. We used tilapia for this meal, but I would love to try a thicker fish like halibut, perch, or flounder. I even believe salmon would go well with the flavors. Enjoy![/print_this]
Be sure to stop by tomorrow for a big debate Mr. Prevention and I need help solving!
Question: Peaches or nectarines?
Have a great day,
I’m on an elimination diet and am struggling with all the fish I have to eat. Don’t get me wrong…I love it sauteed in some olive oil with lemon and lemon pepper but that’s getting boring. I’ve got tilapia in my freezer so you can bet I’ll be trying this recipe soon!
I hope you like it! 🙂
Yum! This looks amazing! I love the foil idea. So simple and I am sure the flavor is just amazing!
Ahh this goes perfectly with my peach obsession!!! Need to try this ASAP!
I LOVE peaches and this recipe looks amazing. Foil packets are the best for easy cooking and cleanup.
I’m not a huge fan of fruit mixed with fish or food, but with the basil and mint this looks really refreshing!