RECIPE OF THE WEEK…MEXICAN FISH IN FOIL

Food Network magazine comes every month and I just can’t contain myself, and neither can my sous chef, Valentina.  If you love to cook, this is the bible, the literary seduction that draws you closer and closer to lip locking with your grill.   Nestled inside this adult version of Sixteen Magazine is a micro magazine entitled 50….and every month it’s 50 different ways to do something: make pasta, cupcakes, appetizers, etc.  About four years ago, they published 50 Things to Cook in Foil, and although I have memorized most of the recipes, if I ever lost this culinary midget, I would be beside myself.
 
Cooking in foil is a way to neatly cook on the grill, while keeping the temperature in and cook evenly, not to mention, simple, simple and my favorite, QUICK!   Last night I made Mexican Fish, and it was so easy and like a a jaunt to Acapulco.
 
You will need:
 

• Heavy Duty aluminum foil.
•  4 Tilapia Filets (adjust the amount to your crowd)
•  2 cups fresh Salsa (the kind that was just made with fresh tomatoes, not jarred)
•  Black or Green olives
•  Lime juice (fresh or bottled…fresh tastes, well, fresher)
•  Olive oil drizzle

 

Turn your grill on HIGH. Place a piece of fish on a piece of tin foil big enough to fold into a packet. Top the fish with ½ cup salsa, some olives, a drizzle of lime juice, and a drizzle of olive oil.. Fold the foil around the fish, creating a packet. Repeat with as many filets as you have. Put the packet on the grill and cook for 10minutes.
 
OLE!  You have a yummy dinner that took about 15 minutes to prepare.
 
I served this with yellow rice and a side salad.
 
HIP MOM HINT:  Since I have a big crowd to serve, I put two filets in a packet to save time and space.

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