Placing vegetables and fish into foil or grilling bags for the oven or outdoor grill is a foolproof way to get moist and tender results. Tilapia and summer vegetables pair wonderfully with olives and a Spanish spice blend for an easy meal packed with flavor.
1 cup cherry tomatoes halved
1 small yellow summer squash sliced
1 small/medium purple onion, thinly sliced
1/2 cup pitted black olives, sliced
2 Tbs. lemon juice
1 Tbs. Extra virgin olive oil.
1/2 tsp. salt
1 lb. tilapia fillets
1 Tbs. extra virgin olive oil
1 Tbs. lemon juice
4 tsp. Freund’s Spanish sason
1 tsp. salt
Toss the vegetables, lemon juice, olive oil and seasoning in a bowl to combine.
Drizzle olive oil and lemon juice over the tilapia fillets, and sprinkle the fillets with seasoning.
Place tilapia into grilling bags without overlapping. Top each fillet with the vegetable mixture, and fold the open end of the bag over twice to seal.
Preheat the grill to medium. Place packets onto the grill, and cook until fish is cooked through and vegetables are tender; approximately 10 minutes.
To Oven Bake:
Preheat oven to 400°. Bake for 20 minutes or until tilapia is cooked through and vegetables are tender.