Tilapia with Corn and Tomatoes
10Prep Time Minutes
30Total Time Minutes
5Number of Ingredients
2 cups frozen whole 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
|% Daily Value|
|Total Fat||3 g||4%|
|Saturated Fat||1 g||4%|
|Dietary Fiber||4 g||15%|
|Vitamin C||8 mg||13%|
|Vitamin A||323 iu||6%|
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).
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