skip to Main Content

Chili-Lime Tilapia Foil Pack

Fish is paired with black beans, red bell peppers, and red onions — and lots of spices — in this quick dish.
Chili lime tilapia and veggies in a foil pack
  • Yield 4 servings
  • Prep Time 15 minutes
  • Cook Time 30 minutes


  • 4 6-oz. tilapia fillets
  • 2 15-oz. cans black beans, drained and rinsed
  • 2 medium red bell peppers, sliced
  • 3/4 cup sliced red onion

Chili-Lime Paste

  • 2 tsp. sea salt
  • 4 tsp. chili powder
  • 2 tsp. paprika
  • 2 tsp. garlic powder
  • 4 tbs. extra-virgin olive oil
  • 4 tbs. lime juice
  • 1 tsp. lime zest


Preheat grill to 350 degrees F.
In a small bowl, whisk ingredients for chili-lime paste until combined.
Pat tilapia dry, then divide chili-lime paste evenly onto each fillet, spreading to cover both sides.
Cut four 12-inch squares of heavy-duty aluminum foil. Distribute black beans evenly among the squares. Place tilapia fillet on top of beans, then top with bell peppers and onions.
Place foil packs directly on the grill and close the cover. Cook for 25 to 30 minutes, flipping halfway through.
Carefully open the foil pack and test fish for doneness before serving.
Tip: Create pack by folding the shorter ends of the foil over the contents, and then tightly fold the sides and pinch together to seal.

Photos: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman

Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.


More Like This

Two raw Tilapia filets on a surface with an herb garnish.
By Kaelyn Riley
Widely available and affordable, this mild whitefish pairs nicely with just about everything.
A plate with two cooked almond-crusted tilapia filets with a lemon wedge, side of greens, and side of quinoa.
By Betsy Nelson
Use seasoned almond flour instead of bread crumbs to crust fish or chicken. Make a large batch of any of these seasoned flours and store in the refrigerator.
By Betsy Nelson
Use any fresh veggies you have on hand for this recipe. The moisture and flavor from the vegetables help steam and season the salmon. The bags can be prepared a few hours before cooking and stored in the refrigerator.
Back To Top