I hope that you all love peaches as much as me, because I have no less than 4 peachy recipes to share in the coming weeks. Some are savory, some are sweet.. but they are all pretty awesome! Peaches are by far my favorite summer fruit, so I definitely take advantage and cook with them as often as possible while they're in season.
I know that tilapia gets kind of a bad reputation, but I actually think it's a great fish. As far as farmed fish goes, it is one of the most sustainable choices out there - though buying US caught tilapia is a better choice than going foreign. Plus, it is very mild, cooks quickly, is very affordable, and can be combined with so many other flavors to create tons of different flavor profiles.
This recipe is one of my new favorites. You make an easy marinade from fresh peaches, garlic, and herbs, and marinate the fish for up to several hours. Each piece of fish is then wrapped in a foil packet and grilled (or baked). Super low maintenance, and super tasty and healthy. I really love pairing fruit with fish, so this was an especially awesome dinner for me. The herbs and garlic help to keep the peaches from overpowering the delicate fish, but there is still plenty of peachy goodness to enjoy.
And speaking from experience, it is also a very forgiving dish. My grill ran out of propane as I cooked this, so I had to transfer it to the oven to finish cooking. I ended up overcooking the fish just a tad, but it still tasted great, and the foil packets really help to keep the moisture in. I served this with an incredibly awesome rice dish that I'll be sharing in the next few weeks, along with some grilled (umm and then broiled when the propane ran out) zucchini. It was an awesome summer dinner that I can't wait to enjoy again before peach season is over!
adapted from How Sweet it is
- 2 large peaches, peeled and roughly chopped
- 2 Tbs fresh basil
- 2 Tbs fresh mint
- 2 Tbs fresh parsley
- zest of 1/2 lemon
- 1/4 cup olive oil
- 1-2 cloves garlic, smashed
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 tilapia filets
- 1 red onion, sliced into rings
Line a medium baking dish with the fish (or use a large ziploc bag), and pour the marinade over it. Turn the fish a few times to coat well, then cover and refrigerate at least 1 hour, or up to 14 hours.
Prepare grill by preheating to medium-high heat.
Lay out 4 14-inch lengths of foil, and arrange a few onion slices in the center of each one. Using tongs, transfer 1 piece of fish to each piece of foil, then spoon a little marinade over the tops. Fold the foil over the fish, folding the edges to seal.
Grill 10-12 minutes, or until the fish is cooked through and flakes easily with a fork. Alternatively, cook in the oven at 425 degrees for 12-15 minutes. Carefully open the packets to serve.