Yeah, I know it’s been awhile since I posted anything here. Most of you missed the chili recipe last month. You need to try it!
This is soooo easy! Recipe? We don’t need no stinkin’ recipe! At least not a formal one.
I used frozen tilapia fillets for this. You can use any good mild whitefish fillet though. Decide how many pieces you are serving to each of your guests.
Lay out each fillet on your cutting board, salt and pepper each side.
Slice a medium/large onion into 1/8-inch slices.
Get some heavy duty foil and take enough out to make a good sized cooking device. Place the sliced onions to form a bed for your fish to rest on.
Place the fillets on the onion bed. A bed of onions, does that sound wonderful or what?
Now, spoon salsa onto the fillets, I used a mango-lime salsa since I had a jar in the cupboard. I used a regular serving spoon to do this. Each fillet took about a spoonful of salsa.
I sprinkled pepita (pumpkin seeds) on top of the salsa for a little bit of crunch when eaten.
If you have some fresh herbs, cilantro, flat leaf parsley, basil, etc. feel free to place some on top now.
Carefully fold the foil up around the fillets to make a packet. Make sure to not fold it too tightly. You want room in the packet to let steam form to cook the fish.
I cooked mine on the grill, took about 25 minutes. Make sure the fish is cooked completely. When I cooked this, the salsa had managed to escape the packet in spite of being folded up. I took that as a sign of it being good and hot.
And boy, the fish was hot, flavorful, and delicious!
Served with grilled corn on the cob and fresh zucchini medallions.