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1
Thaw Tilapia filets if they're frozen.
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2
Mix dry ingredients in a small bowl.
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3
Sprinkle both sides of the fish and cover with Reynolds wrap and place in the frig.
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4
Allow to rest as you slice the corn off the cob, julian red bell peppers and zucchini, then chop the shallots and fresh garlic.
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5
Melt the butter is a large sauce pan on medium heat.
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6
Add the garlic and shallots, and cook until softened.
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7
Next add the wine and stir.
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8
Then add the cream and corn and stir well.
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9
Simmer 10 minutes, then cover and remove from heat.
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10
Allow to cool as your prepare your boats.
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11
Tear off 4 nice size sheets of Reynolds Wrap Foil.
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12
Remove the filets from the frig.
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13
First place a filet on each piece of foil, then top the filet with zucchini and bell pepper.
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14
Begin to form your boat so the creamy corn mixture won't run out.
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15
Smother the filets and vegetables with the sauce and garnish with cilantro.
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16
Save any leftover sauce for those who like extra sauce.
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17
Fold the foil tightly in the shape of a swan if you like to impress your guest and so the steam and sauce won't escape.
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18
Bake @425* for 15 minutes on a cookie sheet.
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19
Remove from oven~Plate but do not open the boats.
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20
Garnish plates with the leftover red bell peppers, zucchini and cilantro.
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21
Now, open the boats!
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22
Serve with French bread and white wine.
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23
Bon Appe'tit!
