Peachy Tilapia Foil Packets

The peach and onion flavors (that's red onion underneath the fish) make the tilapia go from everyday to yummy. And, no clean up! BHL


Yield: 4 servings


2 peaches, pits removed

2 cloves garlic

2 Tbsp + more for greasing of Flying Olive Cilantro and Roasted Onion Extra Virgin Olive Oil

2 Tbsp Flying Olive Peach Balsamic Vinegar

¼ cup fresh parsley, large stems removed

½ tsp sea salt

½ tsp freshly ground black pepper

4 Tilapia filets, rinsed and patted dry

1 medium red onion, sliced thin


In a food processor or blender, combine the peaches, garlic, Flying Olive Cilantro and Roasted Onion EVOO, Peach Balsamic, and parsley. Blend until pureed.

In a zip lock bag, add the tilapia filets. Pour the marinade over the tilapia and flip a few times to coat the fish on both sides. Place in the refrigerator for 30-60 minutes.

When ready to cook the fish, heat your grill* on high. Tear off 4 pieces of aluminum foil, large enough to hold the tilapia, about 12x 14” (a lot depends on how large your fish filets are). Brush the aluminum foil with the Flying Olive Cilantro and Roasted Onion EVOO. Place a few slices of red onion on the foil. Then the fish, and some of the peach marinade. Close the two long sides of the foil together and fold them down, then roll the other two sides in so that the marinade doesn’t leak out.

Turn the grill down to medium, place the packets on the grill, and cook for about 10-12 minutes. The fish should be opaque and flaky. Remove from the grill and let sit a few minutes to cool. Unwrap and serve.

*If you want to use the oven, preheat it to 425 degrees. Bake the packets for 12-15 minutes until the fish is opaque and flaky.

Submitted by Barb L.