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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