Steamed Tilapia in a Pouch


Ready for the grill

If your part of the country has been as stifling as it has been in Ontario, then you can appreciate any opportunity to leave off the oven and to cook outside. I make these quick pouches and put them on the top rack of my gas grill and they take 20 minutes. The possibilities are endless with respect to what type of fish or seafood you can put inside. This is by no means a new idea, but I had forgotten how quick they are – and bonus – no pots and pans to wash. I like doing this dish with tilapia as it can be hard to handle when cooking. It is a mild flavoured fish with a delicate flesh. Grilling can be tricky and for me has sometimes led to a lot of aggro when I could have made life easier for myself.

For this recipe you will need the following (this makes one pouch, but the recipe is easy to multiply)

  • 1 filet of tilapia
  • 1/2 cupĀ  baby spinach, washed
  • 1/4 cup sliced white onion
  • 1/2 teaspoon chopped garlic
  • 1/4 cup sliced assorted peppers (I used green, orange and some chopped serrano pepper)
  • 1 pat of garlic butter (you can use store bought, make your own or use 1 tablespoon of olive oil)
  • 1 slice of lemon
  • 1 sheet of aluminum foil (about 12 inches long), brushed with olive oil or sprayed with cooking spray
  • Season with salt and pepper to taste

Assemble pouches as follows:

  1. Place the foil on your work surface
  2. Put the spinach on the bottom (this helps to protect it from burning as well), then the seasoned tilapia, peppers, onion, garlic, butter and lemon on the foil
  3. Fold in the sides of the parcel, fold and crimp, then securely tuck in the ends. You want it sealed as much as possible to create good steam while cooking
  4. Place on your grill on high for about 20 minutes


Pouches on the Grill

We enjoyed it with a small side of rice pilaf and some nice grilled corn. Variations I have used on the bottom of your parcel – very thinly sliced potatoes, prepared couscous or par-cooked pasta. A splash of white wine would add a pleasing flavour as well. This recipe is a great base for you to explore your own combinations.

Steamed and Delicious


Husked Grilled Corn


From Ottawa, Ontario

My food roots are from the Caribbean. I have many memories of my mother's Bajan cooking and my father's Trinidadian Sunday morning cook-ups. I like to try to impart these flavours and influences in my own dishes.

My food style is simple, fresh, and has a flair of creativity, which I try and incorporate when creating my own recipes. I love trying more challenging fare, but can appreciate the simplicity in a humble, well balanced dish.

Some of my favourite culinary experiences to date include enjoying a traditional South African dinner in a Boma while on safari; eating shark & bake on Maracas Beach in Trinidad; devouring a plate of freshly caught crab in Punta Arenas, Chile; and enjoying a perfectly grilled steak over a campfire.

During my spare time, whether at home or around the world, I can be found at a local market sourcing out new ingredients, concocting fascinating new dishes in the kitchen, or trying new fare at local restaurants to add to my blog My Macaroni Pie.

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