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Grilled Peaches & Tilapia #RSC

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“Ready, Set, Cook! Reynolds Wrap Contest Entry. I love this recipe because it highlights all of the ingredients present. It also uses a summer seasonal ingredient in a very unique way. When peaches are grilled they bring a delicious sweetness which pairs wonderfully with the Tilapia. The rosemary adds a nice punch of earthiness and spiciness to the dish without being too overwhelming. It is a perfect compliment to the fish and the peaches.”
4 Fillets

Ingredients Nutrition

  • 4 fresh tilapia fillets
  • 3 medium ripe peaches (cleaned and sliced into 8 wedges)
  • 1 teaspoon fresh rosemary (minced)
  • 2 teaspoons honey
  • 1 tablespoon olive oil
  • salt and pepper
  • Reynolds Wrap Foil


  1. Start with a large strip of Reynolds foil wrap.
  2. Clean and slice 3 peaches, approximately 8 slices per peach.
  3. Spread the peaches on the foil wrap leaving about a 1 inch border all the way around.
  4. Drizzle 2 teaspoons of honey over peaches and a pinch of salt.
  5. Align all 4 Tilapia fillets side by side on top of peaches.
  6. Drizzle 1 Tablespoon evenly over fillets.
  7. Spinkle 1 teaspoon of fresh minced Rosemary of all 4 fillets.
  8. Add Salt and Pepper to taste.
  9. Once all ingredients are assembled bring the sides of the foil wrap up and pinch to create a neat sack.
  10. Place on the grill for approximately 15 minutes depending on thickness of Tilapia or to an internal temperature of 145 degrees.

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