Tilapia with Corn and Tomatoes
Minutes Prep time: 10
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 30
Servings: 4
Difficulty: easy
2 cups Birds Eye® Sweet Kernel Corn, thawed
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
1/2 cup chopped white onion
1 teaspoon dried dill weed, divided
3/4 teaspoon salt, divided
1/4 teaspoon ground black pepper
1 pound frozen tilapia fillets (4 oz each), thawed
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 53 mg | 5% |
Carbohydrate | 22 g | 7% |
Cholesterol | 45 mg | 15% |
Total Fat | 3 g | 4% |
Iron | 2 mg | 11% |
Calories | 197 kcal | 10% |
Sodium | 663 mg | 28% |
Protein | 24 g | 48% |
Saturated Fat | 1 g | 4% |
Sugars | 6 g | 1% |
Vitamin C | 8 mg | 13% |
Preheat oven to 425°F. Combine corn, undrained tomatoes, onion, 1/2 teaspoon dill and 1/4 teaspoon salt in medium bowl.
Place four 18x12-inch pieces of heavy foil on counter. Place about 3/4 cup corn mixture in center on each piece of foil.
Sprinkle remaining 1/2 teaspoon dill, remaining 1/2 teaspoon salt and pepper over fillets. Place 1 fillet on corn mixture for each packet. Double fold top and ends of each piece of foil, leaving space for steam to gather.
Place packets on baking sheet; bake 20 minutes or until fish flakes easily with fork (145°F). Carefully open ends of packets to allow steam to escape before fully opening. Serve immediately.
Packets may be grilled over medium-high heat 15 minutes or until fish flakes easily with fork (145°F).
Tilapia with Corn and Tomatoes