Grilled Peaches & Tilapia #Rsc - cooking recipe

Ingredients

4 fresh tilapia fillets
3 medium ripe peaches (cleaned and sliced into 8 wedges)
1 teaspoon fresh rosemary (minced)
2 teaspoons honey
1 tablespoon olive oil
salt and pepper
Reynolds Wrap Foil

Preparation

Start with a large strip of Reynolds foil wrap.
Clean and slice 3 peaches, approximately 8 slices per peach.
Spread the peaches on the foil wrap leaving about a 1 inch border all the way around.
Drizzle 2 teaspoons of honey over peaches and a pinch of salt.
Align all 4 Tilapia fillets side by side on top of peaches.
Drizzle 1 Tablespoon evenly over fillets.
Spinkle 1 teaspoon of fresh minced Rosemary of all 4 fillets.
Add Salt and Pepper to taste.
Once all ingredients are assembled bring the sides of the foil wrap up and pinch to create a neat sack.
Place on the grill for approximately 15 minutes depending on thickness of Tilapia or to an internal temperature of 145 degrees.