Ingredients

The following ingredients have 4 Servings
  • 2 ears corn on the cob, (cleaned and each ear cut into 6 rounds)
  • 1 large yellow onion, (thinly sliced)
  • 1 red bell pepper, (thinly sliced)
  • 4 cloves garlic, (minced)
  • 3 tablespoons butter, (melted)
  • 1 tablespoon cajun seasoning blend, (divided)
  • 1 teaspoon salt, (divided)
  • ½ teaspoon fresh ground black pepper, (divided)
  • 4 tilapia filets, (about 4 to 6 ounces each, thawed)
  • 1 tablespoon butter, (cut into small cubes)
  • Lemon slices, (for serving)

Instruction

  • Preheat grill to 400˚F.
  • Tear out 4 large heavy duty foil sheets measuring about 12x12, each. Set aside.
  • Add 8 cups water to a cooking pot and set over high heat; bring to a boil.
  • Add in the corn; reduce heat to a steady simmer and cook for 10 minutes. Drain.
  • In a large mixing bowl combine the corn, sliced onions, bell peppers, and garlic.
  • Melt the 3 tablespoons butter in a separate bowl; stir in ½ tablespoon cajun seasoning, ½ teaspoon salt and ¼ teaspoon black pepper.
  • Pour the melted butter mixture over the corn, onions, and peppers. Gently toss to combine.
  • Rub the remaining cajun seasoning blend all around the tilapia filets. Season with remaining salt and pepper.
  • Divide the corn mixture between the four aluminum foil sheets.
  • Add a fish fillet to each foil.
  • Dot the cubed butter over the fillets.
  • Bring edges of the foil together and seal them closed.
  • Transfer packets to the grill and cook for 15 minutes, flipping them once halfway through cooking.
  • Remove from grill.
  • Carefully open up the packets away from your face.
  • Serve with lemon slices.