Tilapia with Green Salsa in Foil

Prevent fish from drying out by cooking it with salsa, roasted red peppers and nopales in a foil packet.

Tilapia with Green Salsa in Foil

PillsburyRecipe by Pillsbury

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10 minutes

45 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 250
  • 8g
    (Saturated Fat 1 1/2g, Trans Fat 0g)
  • 90mg
  • 460mg
  • 10g
    (Dietary Fiber 4g, Sugars 4g)
  • 34g
  • Percent Daily Value*
  • 25%
  • 50%
  • 20%
  • 8%
  • Exchanges
  • 4
  • 1/2
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Nopales are the fleshy oval leaves, or pads, of the prickly pear cactus. They taste slightly tart. Look for cans of nopales in the Mexican section of your supermarket.

  • When cooked, the lean white flesh of the tilapia is sweet, mild, tender and has no "fishy" flavor. The tilapia at your market may be from a fish farm in this country or from the fresh waters of Colombia or Costa Rica.

Ingredients

  • 4  tilapia fillets (1 1/2 lb)
  • 1  medium onion, sliced
  • 1  cup green tomatillo salsa
  • 1/2  cup sliced drained roasted red bell peppers (from a jar)
  • 8  green olives, pitted, sliced
  • 4  teaspoons olive oil
  • 1  jar (15 oz) nopales, drained, rinsed
  • Black pepper, if desired
  • 4  tablespoons finely chopped cilantro

Directions

  1. 1Heat oven to 350°F. Cut 4 (18x18-inch) sheets of heavy-duty foil.
  2. 2Place 1 fillet on center of each sheet. Top each with 1/4 each of the onion, salsa, roasted red peppers, olives, olive oil, nopales and black pepper. Wrap packets securely using double-fold seals, leaving a small opening so steam can escape during baking.
  3. 3Bake 30 to 35 minutes or until fish flakes easily with fork. Sprinkle with cilantro.

Categories: Course, Main Dishes, Seafood

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