Chili lime tilapia and veggies in a foil pack

Chili-Lime Tilapia Foil Pack

Dairy-Free

Gluten-Free

Nut-Free

Pescatarian

Sugar-Free

Fish is paired with black beans, red bell peppers, and red onions — and lots of spices — in this quick dish.

By Maddie Augustin | Experience Life

Makes4 servings
Prep Time15 minutes
Cook Time30 minutes

Ingredients
Directions

Ingredients

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

Directions

STEP 1

Preheat grill to 350 degrees F.

STEP 2

In a small bowl, whisk ingredients for chili-lime paste until combined.

STEP 3

Pat tilapia dry, then divide chili-lime paste evenly onto each fillet, spreading to cover both sides.

STEP 4

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.

STEP 5

Place foil packs directly on the grill and close the cover. Cook for 25 to 30 minutes, flipping halfway through.

STEP 6

Carefully open the foil pack and test fish for doneness before serving.

STEP 7

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.

Nutritional information

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

By Maddie Augustin

Maddie Augustin is a recipe developer who is passionate about creating recipes worth repeating. With degrees in food engineering and nutrition, she blends science with creativity to make dishes that are nourishing, approachable, and delicious — celebrating seasonal ingredients and the joy that comes from sharing good, healthy food. Find more of Maddie’s recipes at maddieaugustin.com.

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