I love making tilapia this way-season the fish with salt,pepper and garlic powder, cut up zuccini and yellow squash, dice up a plum tomato and jalopenos. throw it all in the foil on top of the fish,drizzle with a little EVOO, lemon juice and a splash of your fav white wine,(maybe a dash of dijon mustard too!) top with a few capers, throw it in ... Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have ... The tinfoil barb (Barbonymus schwanenfeldii) is a tropical Southeast Asian freshwater fish of the family Cyprinidae.This species was originally described as Barbus schwanenfeldii by Pieter Bleeker in 1853, and has also been placed in the genera Barbodes and Puntius.The specific epithet is frequently misspelled schwanefeldii.. Nowadays it is usually placed in the genus Barbonymus, which was ... Jul 04, 2021 · Bake the fish until it's no longer opaque and easily flakes apart. Use a foil packet on the grill. If you really want to grill the fish, brush it with oil and sprinkle it with seasonings, then wrap it up in a foil packet and crimp the edges. Place it on a hot grill. The fish will steam in the packet and taste delicious when it's finished.