Bright garden vegetables and a touch of smoky bacon flavor in these delicous tender tilapia fillets. Cooking fish in a packet guarantees the fish stays moist and keeps fillets from breaking apart on the grill. If you choose to cook dinner in the oven, you can use baking parchment or aluminum foil to make the packets. However, if grilling, be sure to use heavy duty aluminum foil to make your fish packets.
Confetti Tilapia Packets
2 uncooked bacon strips, chopped, pork or turkey
4 red or yellow snacking sized sweet bell peppers, diced
1 small zucchini, trimmed and diced
4 green onions, thinly sliced
4 tilapia fillets, 6 ounces each
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper, or to taste
4 12” squares parchment or heavy duty aluminum foil
In a medium skillet over medium heat, sauté chopped bacon until fat is
rendered and bacon is cooked. Add diced peppers and zucchini to skillet.
Sauté vegetables and bacon until vegetables are just beginning to wilt.
Turn off heat.
Place tilapia on parchment or foil. Season fish with salt and pepper.
Dividing bacon and pepper mixture, top each tilapia fillet. Fold parchment
or foil over fish. Fold edges of parchment around open edges, seal
tightly, creating a packet.
To bake in oven: Preheat oven to 425 degrees F. Place packets on a baking
sheet before placing in oven. Bake 15 to 20 minutes until fish is cooked
through an flakes easily. Open packet carefully, allowing steam to escape.
To grill: Heat grill. Place foil packets on grill over medium-hot coals.
Cover grill and cook for 15-20 minutes or until fish flakes easily with a
fork. Open foil carefully, allowing steam to escape.