Grilled Peaches & Tilapia #RSC

Recipe by SousChefNov
READY IN: 35mins
YIELD: 4 Fillets


  • 4
    fresh tilapia fillets
  • 3
    medium ripe peaches (cleaned and sliced into 8 wedges)
  • 1
    teaspoon fresh rosemary (minced)
  • 2
    teaspoons honey
  • 1
    tablespoon olive oil
  • salt and pepper
  • Reynolds Wrap Foil


  • Start with a large strip of Reynolds foil wrap.
  • Clean and slice 3 peaches, approximately 8 slices per peach.
  • Spread the peaches on the foil wrap leaving about a 1 inch border all the way around.
  • Drizzle 2 teaspoons of honey over peaches and a pinch of salt.
  • Align all 4 Tilapia fillets side by side on top of peaches.
  • Drizzle 1 Tablespoon evenly over fillets.
  • Spinkle 1 teaspoon of fresh minced Rosemary of all 4 fillets.
  • Add Salt and Pepper to taste.
  • Once all ingredients are assembled bring the sides of the foil wrap up and pinch to create a neat sack.
  • Place on the grill for approximately 15 minutes depending on thickness of Tilapia or to an internal temperature of 145 degrees.