Cajun Tilapia, Chile Lime Butter & Black Bean Salad #RSC

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Black Bean Salad:
  • Combine black beans, corn and minced onion in a bowl.
  • Split grape tomatoes in half and add to black bean mixture.
  • Add chopped cilantro, olive oil and 2 tablespoons balsamic vinegar.
  • Stir together. Add more vinegar if necessary and season to taste with salt and pepper. Set aside.
  • Chile Lime Butter:
  • Stir chile powder, lime juice and lime zest into softened butter until it is well blended. Set aside.
  • Cajun Tilapia:
  • Fold Reynolds Wrap Heavy Duty Foil into a rectangular packet leaving one side open and rolling the other 3 sides up to reinforce.
  • Rub both sides of tilapia filets with cajun seasoning. Put into foil packet trying not to overlap too much.
  • Cover fish in the packet with the sliced red pepper and sweet onion strips.
  • Put dabs of Chile Lime Butter over the top of the peppers & onions in the foil packet and all around the fish.
  • Toss in 1 ice cube into foil packet.
  • Fold final edge up to seal foil packet.
  • Place foil packet on hot grill and cook approximately 5 - 10 minutes per side.
  • Unroll one corner of packet to check for doneness.
  • Serve filet on plate with peppers & onions topped with Black Bean Salad and guacamole.
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