- 1 small red pepper, thinly sliced
- 1 small red onion, thinly sliced
- 2 green onions, chopped
- 2 jalapeno peppers, seeded and diced
- 1 leek, cleaned and thinly sliced
- 4 (6 ounce) tilapia fillets
- 1 tablespoon Morton® Nature's Seasons® Seasoning Blend
- 2 tablespoons butter
- 1/4 cup orange juice
- Special Equipment:
- 8 sheets heavy-duty aluminum foil, cut into 12 inch x 12 inch sheets
- In a bowl combine red pepper, red and green onion, jalapeno pepper and leek. Season to taste with Morton(R) Nature's Seasons(R) Seasoning Blend. Mix well and set aside.
- Season tilapia fillets with 1 tablespoon Morton(R) Nature's Seasons(R) Seasoning Blend.
- Place one foil sheet over the other to create a double layer. Place 1/8 of the pepper mixture onto the center of the foil. Place 1 tilapia fillet over pepper mixture. Top tilapia with 1 tablespoon butter and 1/8 of the remaining pepper mixture. Add 1 tablespoon orange juice. Fold up the sides of the foil, folding over 3 times on each side to create an airtight seal. Repeat with remaining tilapia fillets.
- Preheat grill to medium high (about 350 degrees F).
- Place foil pouches onto the grill and close lid. Grill-bake the pouch for 15 to 18 minutes, turning once. Remove from grill and allow fish to rest for 2 minutes.
- Carefully cut open each pouch, allowing the steam to escape. Fish should be opaque and flake with a fork.