Tilapia jugosa a la parrilla en papel de aluminio

Ingredientes

• 4 tilapia fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 4 large sheets heavy-duty aluminum foil
• 1 lemon, thinly sliced
• 2 tablespoons unsalted butter, cut into small pieces
• 1 tablespoon fresh parsley, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup thinly sliced red onion

Preparación

1. 1

   Preheat your grill to medium-high heat, about 400°F, for at least 10 minutes.

2. 2

   In a small bowl, mix together olive oil, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne until combined.

3. 3

   Lay out four large foil sheets (about 12x14 inches each) on a flat surface.

4. 4

   Place one tilapia fillet in the center of each foil sheet and brush the seasoning mixture evenly over both sides of each fillet.

5. 5

   Scatter cherry tomatoes and red onion around and on top of each fillet. Lay 2–3 lemon slices on top and place a small piece of butter on each fillet. Sprinkle with parsley.

6. 6

   Fold the foil up and over the fish, crimping and sealing the edges tightly so no steam can escape.

7. 7

   Place the sealed packets on the grill seam side up. Close the grill lid and cook for 18 to 20 minutes without flipping or opening the packets.

8. 8

   Carefully open one packet away from your face to check doneness — the fish should flake easily with a fork. If needed, reseal and cook for 2 more minutes.

9. 9

   Serve directly from the packet or slide the fish and vegetables onto a plate. Squeeze any remaining lemon over the top before eating.