Grilled Tilapia with Roasted Red Pepper &Corn Salsa

4 Tilapia Fillets 
Olive Oil

Salsa
2 cups frozen Corn
1 Jar Roasted Red Peppers, about 3 nice sized pieces cut into bite sized pieces 
1/2 cup Black Beans
1/2 tsp. Crushed Red Pepper
Olive Oil
Balsamic Vinegar

These are so easy to make and you can prepare the salsa a day ahead to cut down on time. The Salsa also goes great with chicken or steak.

To prepare the salsa:  Use a non stick spray to coat a baking sheet. Place a single layer of corn on the baking sheet and put under the broiler for about 4 minutes. Be sure to stir every minute or so, this will ensure proper browning on all sides. Once the corn looks nice and toasted remove and let cool. Now add the chopped up Roasted Red Peppers, Black Beans, and the Crushed Red Pepper. Stir together. Now add olive oil and balsamic vinegar. I turn the bowl 2 times around as I add the oil and 1 time around when I add the vinegar. It should just be enough of both to give it some moisture. Refrigerate until ready to use. 




Heat the grill on a medium heat. Lay out 4 pieces of aluminum foil. You are going to make packets to go on the grill so be sure to make the foil pieces large enough. In the center of the foil, put a drizzle of olive oil. Lay the tilapia fillet in the center and drizzle a bit more olive oil on the top of the fish.  Now place about 1/2 cup of salsa on each fillet. Fold up into a packet making sure that all the edges are sealed tight. Grill for about 4 to 5 minutes on each side. Grilling time depends on how thick the fillets are. Check the fish with a fork. If it falls apart or is fork tender and white the fish is done. If not grill for a few minutes more and check again!


Serve the extra cold salsa on the side
 

Enjoy~