Southwestern Tilapia

1 Tbsp. olive oil 
4 tilapia filets (6 oz. each)                                   
2 large poblano or bell peppers, diced
2 tsp. grated lime zest                          
1 medium-size onion, thinly sliced or chopped green onions
2 Tbsp. lime juice                                     
1 1/2 tsp. chili powder                            
2 cloves garlic, minced
1 tsp. salt                                            
1/2 tsp. pepper                                     
1/4 cup chopped fresh cilantro
1 1/2 cups corn, fresh or frozen

 

In large bowl, stir together olive oil, lime zest, lime juice, 1 tsp. of the chili powder, 1/2 tsp. of the salt and 1/4 tsp. of the pepper. 
Add corn, peppers, onion and garlic; stir to coat.
Using 12-inch wide heavy-duty aluminum foil, cut 4 pieces 32 inches long; fold in half to make a 16x12-inch rectangle. 
Generously coat foil pieces with cooking spray. 
Evenly divide veggie mixture on one half of each foil piece. 
Sprinkle tilapia with remaining chili powder, salt and pepper. 
Place filets on top of veggies. 
Create a packer and tightly seal sides, leaving space for steam to build.
Place foil packets on grill rack; grill 20 minutes.
Carefully open packets and transfer to plates. 
Sprinkle with cilantro.
 
Note:  Packets can be baked at 450 degrees for 20 minutes.

~Carol Haggett