Foil Packet Fish (Tilapia with Potatoes, Red Onion, Tomatoes and Smoky Red Pepper Oil)
Author: Food Network Kitchen
Difficulty: Easy
Est. Cost: $20
Serves: serves 4
Ingredients
Tilapia, four 6-ounce skinless fillets
2 cups red potatoes, cut into small pieces and boiled
1 cup red onion, thinly sliced
1 cup grape or cherry tomatoes
2 springs fresh thyme
2 splashes white wine
Kosher salt, pepper
For the Smoky Red Pepper Oil:
¼ cup chopped roasted red peppers (or piquillo peppers)
½ cup olive oil
2 teaspoons sherry vinegar
1 teaspoon smoked paprika
1 grated garlic clove
¼ teaspoon ground cumin
*You will need some heavy-duty tin foil.
Instructions
Make the Smoky Red Pepper Oil: Puree the roasted red peppers with the olive oil, sherry vinegar, smoked paprika, garlic clove and ¼ teaspoon each kosher salt and ground cumin until smooth.
Lay out 2 large sheets of heavy-duty foil.
Mound 2 cup vegetables in the center of each, season with salt and pepper and top with a sprig of thyme.
Place the fish on top of the vegetables; season with salt and pepper and drizzle with olive oil.
Add a splash of white wine.
Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam.
Grill or campfire method: Preheat a grill to medium high or light a campfire and put a cooking grate in place. Grill the foil packets until the fish is just cooked through, 12 minutes.
Let the packets sit 5 minutes, then carefully open and drizzle with the pepper oil.
Oven method: Preheat the oven to 450 degrees F. Put the foil packets on a baking sheet; bake until the fish is just cooked through, about 12 minutes. Let the packets sit 5 minutes, then carefully open and drizzle with the pepper oil.
Recipe by The Amiable Cooks at https://theamiablecooks.com/foil-packet-fish-tilapia-with-potatoes-red-onion-tomatoes-and-smoky-red-pepper-oil/