We’ve lived in California less than two years and I’ve already started to lose track of the seasons. I grew up around all sorts of berries in Indiana and I visited the orchards in Kentucky so I could tell you exactly when strawberry, blueberry, peach, plum and apple season where in full swing at different points throughout the summer.
But here? Here, most of those fruits last all summer long.
It’s quite the experience for the fruit and vegetable lover. I aim to cherish every moment of it, while still grounding myself with thoughts of those produce-lacking winter seasons spent in Kentucky.
But I’m also learning that it can put a wrench in trying to create recipes that are seasonal with most other parts of the U.S. I want to give you recipes you can use right now. I guess my goal is also to find ways to show my appreciation for what I have access to and avoid waving my produce around (like the spoiled food lover I’ve come to be) and saying – Look! I still have strawberries!
When I got the idea for these fish packets I paused for a second and wondered if these stone fruits are still in season everywhere else at the end of August. Of course, it was followed by the thought – Whatever. The Internet is forever. Someone will get use out of it next season. I have to use this stuff while I can!
Needless to say the peaches and nectarines are still overflowing here at the farmers markets, and I hope they are where you live, too. If so, grab yourself some and make these tasty grilled fish packets. If you like a little heat with your sweet you’ll love them. And if those seasons have passed, Pin It away for next year, or…
…I wonder how it would work with apples?
Grilled Chipotle Peach and Nectarine Tilapia Packets Recipe
Makes: 2 servings
1 white nectarine, pitted and chopped
1 yellow peach, pitted and chopped
2 green onions, sliced
1 clove garlic, minced
1 chipotle pepper in adobo, chopped
¼ tsp fine ground sea salt
½ tbsp olive oil
8 oz. tilapia filet
Preheat the grill to high heat.
In a small dish, stir together the nectarine, peach, onions, garlic, chipotle pepper and salt.
Place a large piece of aluminum foil (there is some made for grilling which works great), roughly 14 x 16 inches on a flat surface.* Pour the olive oil in the center of the foil and place the fish on top of the oil.
Pour the peaches and nectarines over the fish. Turn the foil so that the longest side is horizontal. Fold the top and bottom edges of the foil towards each other over the fish. Roll the foil down once or twice to seal. Roll and fold each end of the foil in towards the center to seal the packet completely.
Grill for 15 to 18 minutes, until the fish is cooked through and begins to flake. Serve warm.
*The tilapia fillet I had for this recipe was huge, 8 ounces. So I used one fillet and made one packet for two people. If you have two 4-ounce filets you can make two packets and divide the peaches and nectarines between them. The cooking time may decrease for smaller filets.
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