Thursday, March 1, 2012
Chef Kodi Wilson
I've made these before, but never thought to add veggies like corn and black beans! I saw the idea on Pinterest, so gave it a whirl. I had some leftover corn and black beans from a recipe earlier this week - so it was great to find a recipe to use up the rest. It was so easy, and my picky husband loved it!!
Tilapia filets or fish of choice
Veggies of choice - I used black beans, corn & some green peppers
2 TB frozen limeade (can also use orange juice or lemon - but I'd add some additional spice too, like Chipotle Tobasco for balance)
2 TB butter
1/2 tsp minced garlic
1/2 tsp freeze dried cilantro
fresh ground pepper
Thaw fish, prepare foil, tear off about 16 inches for each piece of fish. Place veggies on bottom, add about 1 tsp of the liquid juice concentrate. Mix limeade, butter, garlic & cilantro. Place fish over veggies and top with a light dusting of garlic salt, then salt & pepper to taste, finish with butter mixture. The butter mixture will create a tender, juicy seasoning for the fish & veggies.
Bake in foil packets at 400 for 20 minutes.
If you wish to see the original recipe where the inspiration came from: http://www.pink-parsley.com/2011/06/foil-baked-fish-with-black-beans-and.html