Tilapia, Corn, and Andouille Sausage
2 tbsp. Olive Oil
3 cups Whole Kernel Sweet Corn
2 Andouille Sausages, thinly sliced
4 skinless White Fish Fillets, Tilapia or Halibut
8 sprigs Fresh Oregano
Kosher Salt and Ground Black Pepper
Lime Wedges, for serving
Toss the Corn and Andouille in a medium bowl.
Season with salt and pepper to taste.
(I did not use any salt)
Drizzle olive oil in the center of 4 aluminum foil squares.
Dividing evenly, place the corn/sausage mixture
in the center of the foil.
Top with fish and oregano sprigs.
Drizzle remaining olive oil on another foil square.
Fold the foil and seal the edges to form 4 packets.
Place the foil packets on the grill and cook, covered,
for about 12 to 15 minutes.
Carefully open the packets (the steam is hot!)
and transfer the fish and vegetables to a plate.
Serve with lime wedges.