Ingredients
1 cup fresh cilantro leaves1 cup fresh parsley leaves2 tablespoons olive oil2 teaspoons grated lemon zest2 tablespoons lemon juice1 tablespoon coarsely chopped fresh gingerroot3/4 teaspoon sea salt or kosher salt, divided2 cups grape tomatoes, halved lengthwise1-1/2 cups fresh or frozen corn (about 8 ounces), thawed4 tilapia fillets (6 ounces each)
Preparation
Place the first 6 ingredients in a food processor; add 1/2 teaspoon salt. Pulse until mixture is finely chopped.
In a bowl, combine tomatoes and corn; stir in 1 tablespoon herb mixture and remaining salt.
Place each fillet on a piece of heavy-duty foil (about 12 in. square). Top with herb mixture; spoon tomato mixture alongside fish. Fold foil around fish and vegetables, sealing tightly.
Grill, covered, over medium-high heat until the fish just begins to flake easily with a fork, 6-8 minutes. Open foil carefully to allow steam to escape.
