Cajun Tilapia, Chile Lime Butter & Black Bean Salad #Rsc - cooking recipe

Ingredients

Reynolds Wrap Foil
4 tilapia fillets
1 red bell pepper, sliced in thin strips
1 orange bell pepper, sliced in thin strips
1 sweet onion, sliced in thin strips
3 tablespoons cajun seasoning (purchase your favorite or make your own)
1 ice cube
1/4 cup butter, softened
1/2 teaspoon chili powder
1 tablespoon fresh lime juice
1/2 teaspoon lime zest
1 (15 ounce) can black beans, drained and rinsed
1 pint grape tomatoes
1 (8 ounce) can sweet corn, drained and rinsed
2 tablespoons onions, minced
1 tablespoon fresh cilantro, chopped
1 tablespoon olive oil
2 -3 tablespoons balsamic vinegar
salt and pepper, to taste
guacamole (purchase your favorite or make your own)

Preparation

Black Bean Salad:
Combine black beans, corn and minced onion in a bowl.
Split grape tomatoes in half and add to black bean mixture.
Add chopped cilantro, olive oil and 2 tablespoons balsamic vinegar.
Stir together. Add more vinegar if necessary and season to taste with salt and pepper. Set aside.
Chile Lime Butter:
Stir chile powder, lime juice and lime zest into softened butter until it is well blended. Set aside.
Cajun Tilapia:
Fold Reynolds Wrap Heavy Duty Foil into a rectangular packet leaving one side open and rolling the other 3 sides up to reinforce.
Rub both sides of tilapia filets with cajun seasoning. Put into foil packet trying not to overlap too much.
Cover fish in the packet with the sliced red pepper and sweet onion strips.
Put dabs of Chile Lime Butter over the top of the peppers & onions in the foil packet and all around the fish.
Toss in 1 ice cube into foil packet.
Fold final edge up to seal foil packet.
Place foil packet on hot grill and cook approximately 5 - 10 minutes per side.
Unroll one corner of packet to check for doneness.
Serve filet on plate with peppers & onions topped with Black Bean Salad and guacamole.