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Verde Salsa Tilapia Pockets

Course Main Dish
Servings 4

Ingredients

  • 1 lb. Tomatillos Chopped
  • 1 Onion (medium size), Chopped
  • 1 Jalapeno Rib Removed & Minced
  • 2 Cloves Garlic Minced
  • 1/3 Cup Fresh Cilantro Chopped
  • Salt & Fresh Ground Pepper To Taste
  • Juice of One Lime
  • 1 Tbls. Olive Oil
  • ¼ - ½ tsp. Cayenne Pepper
  • 4 - 4 to 5 oz Tilapia Filets
  • ¾ tsp. Cumin

Instructions

  • Prepare 30 minutes prior to grilling ( can be prepared the day before). In a bowl, stir to combine tomatillos, onion, jalapeno, garlic and cilantro.
    Add lime juice, olive oil and cayenne. Stir to incorporate.
    Place ¼ of the verde salsa on top of each filet. Wrap fish and salsa in the foil and pinch tightly to close. Set to the side.
  • Preparing the Tilapia
    - 4 – 4 to 5 oz Tilapia Filets
    - 3/4 teaspoon Cumin
    - Salt & Pepper, To Taste
    - Heavy Foil

    Layout four 12 inch wide pieces of foil. Top each piece of foil with a second piece of foil. This will help ensure you don’t puncture a hole in the foil while you grill.
    Place a fish filet on each piece of foil. Season filets with cumin, salt & pepper.