Tilapia, Corn, and Andouille Grill Packets

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.

Tuesday Tip of the Day - Zesting

Loads of recipes call for the juice of lemons, limes and oranges, but what about the zest? Whenever a recipe call for just the juice of the fruit, I always zest the peel first. 

Using your microplaner or other zesting tool, zest the peel of the fruit over a clean paper towel. Be careful not to zest the white pithy part which can be quite bitter.

Allow the zest to dry completely on the paper towel. Once dry, place in a marked container in a cool, dry place. You are now ready to add zest to your favorite recipes without having to purchase the zest in the store, which can be very costly.