Mexican Fish Packets #RSC

Name: Mexican Fish Packets #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 packets, 4 serving(s)
Ingredients: 4 tilapia fillets (Fresh or Previously frozen and thawed); 1 teaspoon cumin; 1 tablespoon chili powder; 1 teaspoon lemon zest; 1/2 teaspoon pepper; 1/2 teaspoon salt; 4 tablespoons butter (cut in 1 tbsp pats); 1 cup black beans; 1 cup corn (fresh or frozen); 1 cup cherry tomatoes, cut in half; 1/4 cup canned jalapeno slices; Reynolds Wrap Foil; 2 cups rice, steamed

Submitted by kathy

"Ready, Set, Cook! Reynolds Wrap Contest Entry. Easy Summer Griller No fuss, no mess meal"

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photo by kathy

Ready In:: 45mins
Ingredients:: 13
Yields:: 4 packets
Serves:: 4

ingredients

4 tilapia fillets (Fresh or Previously frozen and thawed)
1 teaspoon cumin
1 tablespoon chili powder
1 teaspoon lemon zest
¹⁄₂ teaspoon pepper
¹⁄₂ teaspoon salt
4 tablespoons butter (cut in 1 tbsp pats)
1 cup black beans
1 cup corn (fresh or frozen)
1 cup cherry tomatoes, cut in half
¹⁄₄ cup canned jalapeno slices
Reynolds Wrap Foil
2 cups rice, steamed

directions

Cut reynolds wrap foil in 4 2 foot sections.
Mix black beans, corn, cherry tomatoes cumin, lemon zest, pepper, salt and chile powder in small bowl.
Arrange 1 piece of fish on each sheet of cut reynolds wrap. Spoon 1/4 of above mixture over each. Top with butter and jalepenos to taste.
Cook on indirect heat on grill for 25 to 30 minutes or at 350 in oven, until fish is flaky. Serve over steamed white rice.