Tilapia En Papillote Servings: 4 4 Tilapia Fillets (6-8 oz.) Salt and pepper 1 Tb. cumin 4 Tb. butter, cut into 8 small cubes 2 cups cilantro leaves 2 Meijer Vine-ripened tomatoes, cut into 8 slices 1 small yellow onion, small dice 2 limes, cut into 8 slices Unlce Ben's Spanish 90 second Rice
Begin by preheating grill to high heat.
Then prepare 4 large pieces of aluminum foil (large enough to fit around tilapia filet and fillings).Place 1 Tilapia fillet on each piece of foil. Season fish with salt, pepper and cumin. Then place 2 small cube of butter on either end of each fish fillet. Layer on the cilantro leaves, tomatoes, onions and limes evenly distributed between the four fillets. Close each foil packet by folding and creasing the aluminum foil. Place on the grill and allow to cook 6-10 minutes depending on the thickness of the fish. The fish should be flaky and opaque at the thickest part of the fish. Open and serve on a bed of Uncle Ben's Spanish Rice.
Teriyaki Fish Skewers 1 bag Pearl Onions, peeled and roots removed 1 pint Cherry Tomatoes 1 Green Bell Pepper, cut into large chunks 1 (20oz.) can Canned Pineapple chunks 1 lb. Mahi Mahi or Cod, cut into large chunks ½ cup teriyaki glaze ¼ cup olive oil 1 bag Uncle Ben's Ready Rice (Long grain and wild rice mix) cooked according to package directions
Soak bamboo skewers for at least an hour. Preheat grill to high heat. Toss all vegetables and fish in olive oil gently, until completely coated. Place vegetables and fish on skewers in a pattern, alternating the vegetables and fish. Reserve pearl onions and place on a separate skewer, due to the onions having a longer cook time. Season with salt and pepper.
Heat up glaze in a small saucepan in order to loosen it up enough to drizzle. Meanwhile, place skewers on grill. Cook until vegetables are tender and fish is cooked thoroughly. The fish should be flaky and white in the center. Once skewers are cooked, place on a bed of the Uncle Ben's Rice, and drizzle with the Teriyaki glaze.