I made you this fish because I have a feeeeeeling that somebody ate way too many cookies yesterday.
I just know these sorts of things. It’s like I’m inside your head. Or creepily peeking through your window. Hiiii.
But… I’m lying. I actually made this fish like five weeks ago before I went to the beach. But! It was all because I had a premonition that you would eat six too many cookies on July 13th and need something satisfying and good-for-da-waistline on July 14th. I love when life works out.
And I’m here to tell you something very important: Grilling food in cute little packets makes them eight times more exciting to eat. And bonus – barely any clean up! We all know that’s quite the priority for me. I’m currently finger-doodling hearts on my dusty coffee table while writing this post. I don’t even own a dust rag or dust bunny or dust feathers or whatever you call them. Problem.
So. Everything about this tilapia is a good idea. Unless, of course… you don’t like tilapia. In which case, I say you try it with thin-sliced chicken breast. Or just eat another cookie. Same thing.
I know how you feel. I’d rather eat something super delicious and rich and devoid of any nutritional value today too. But sometimes life throws you fish. Or you catch it. Whatever.
And pureed peaches + herbs give this fish a delicious tinge of sweetness piled on top of all it’s flaky layers. Just make sure to use a good peach. There isn’t much worse in the world besides a bad peach. Am I right or am I right? If I’m lucky, I get approximately 10 juicy, sweet peaches a season and the rest? Trash bin city. Mealy, flavorless… gross and heart breaking. I’m just telling you – sacrifice one or two of your perfect peaches this summer and slather them on some tilapia. Summer is the best.
Tilapia Peach Packets
makes 4 packets
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
In a food processor or blender, combine peaches, garlic, olive oil and parsley and blend until combined and pureed. Add tilapia filets to a baking dish or a ziplock bag and cover with puree. Cover with plastic wrap and marinate for 12-14 hours.
When ready to cook, heat the grill on the highest setting. Tear 4 squares of aluminum foil – mine were about 10 x 10 inches each. On the bottom of each pocket, lay 3-4 slices of red onion. Even if you don’t like onion this is a great way to flavor your fish! Remove tilapia from the marinade and lay each filet on top of the onion. Fold up the sides to close the packet and place on the grill onion side down. Grill for 10-12 minutes, or until fish is just flaky.
If you don’t want to use the grill, you can also do these in the oven – preheat to 425 degrees and bake in the packets for 12-15 minutes, or until the fish flakes. Serve with grilled asparagus and rice.
Since asparagus season is pretty much over, I hear this tilapia would be good with potatoes too!