-Took a quick kitchen break and turned on the grill to allow preheating-
On a piece of foil, I piled the corn mixture, added tilapia filets (previously frozen, then thawed- salted, peppered, and olive oiled), and a couple sprigs of rosemary and thyme from the garden along with some dried oregano (didn’t have fresh which I prefer…). I then wrapped up the foil making sure the seams were tightly sealed to ensure steaming.
Prep = done! How easy was that?!
The packets were placed directly on the grill grates, lid down. (Side note, isn’t our grill station cozy?!)
My handsome, foodie expert judge designated this a 4.5! (The peach and cucumber salad needed more thyme to make it a 5, lesson learned!)