4 fresh tilapia fillets
1 C sweet corn
1 can black beans, rinsed and drained
½ red bell pepper, diced small
1 heaping Tbsp of canned diced green chiles
1 small handful fresh cilantro, chopped
1 Tbsp olive oil
4 oz pepper Jack cheese, freshly grated
2 tsp Creole or Cajun seasoning
Lime wedges, for serving
2 C water
1 C long grain white rice
2 to 3 cloves garlic, smashed and peeled (not chopped)
Couple pinches kosher salt
For the rice, place smashed and peeled garlic in a saucepot. Add the rice, 2 cups of water and the salt. Stir and bring to a boil. Reduce the heat to low and cover with a heavy lid. Cook for 15 to 20 minutes and remove from heat. Let sit for at least 5 minutes or until you are ready to serve. Remove the garlic pieces before serving.
To make the packets, combine corn, diced peppers, black beans, green chilies, chopped cilantro and the olive oil in a large bowl. Stir.
Using heavy-duty foil squares or double layers of regular foil, place the tilapia in the center of each square. Sprinkle with ¼ teaspoon of Creole seasoning. Top with 4 or so tablespoons of the veggie medley and sprinkle with another ¼ teaspoon of the seasoning (optional). Top with a quarter of the shredded cheese.
Bring up the sides of the foil and crimp and then fold the ends up to seal tightly. Set the foil packs on the grates of a preheated grill set at medium-high and close the lid to cook for 15 minutes.
Remove the foil packs from the grill. Carefully open and remove the tilapia with a spatula. Place the tilapia on a couple spoonfuls of the rice and squeeze a wedge of lime over top. Serve with a little more of the chopped fresh cilantro, if desired. Makes 4 servings. Recipe courtesy of simplyscratch.com.