SOUTHWESTERN TILAPIA

1 tbs olive oil
2 tsp lime zest
2 tbs lime juice
1 1/2 tsp chili powder
1 tsp salt
1/2 tsp pepper
2 ears corn, kernels cut off cob
2 poblano or sweet green peppers, seeded and thinly sliced
1 onion, thinly sliced
2 cloves garlic, minced
4 tilapia fish fillets
1/4 cup chopped cilantro

In bowl, stir together first 3 ingredients and 1 tsp chili powder, 1/2 tsp salt and 1/4 tsp pepper. Add next 4 ingredients, stir to coat. Using 12 inch wide foil, cut 4 pieces 32 inches long, fold in piece in half to make a rectangle. Coat foil pieces with cooking spray. Divide mixture on one half of each foil piece. Sprinkle tilapia with remaining chili powder, salt and pepper. Place seasoned fillets on top of veggies in foil.

CREATE A PACKET---Fold second half of foil over fish and veggies. Tightly seal sides and front edges, leaving space for steam to build. Place foil packets on grill, grill 20 min. Open packets, transfer contents to 4 serving plates. Sprinkle with cilantro. This recipe makes 4 servings of Southwestern Tilapia.*