FIVE INGREDIENT COOKING: August is National Peach Month

Pam Griffin
National Peach Month

Tilapia Peach Packets

4 tilapia filets

2 peaches, peeled and sliced

2 garlic cloves, minced

1/4 cup olive oil

1/4 cup fresh parsley, coarsely chopped

1/2 tsp. salt

1/2 tsp. pepper

1 medium red onion, sliced

In a food processor or blender, combine peaches, garlic, olive oil and parsley and blend until combined and pureed. Add tilapia filets to a baking dish or a Ziplock bag and cover with puree. Cover with plastic wrap and marinate for 12-14 hours.

When ready to cook, heat the grill on the highest setting. Tear 4 squares of aluminum foil about 10 x 10 inches each. On the bottom of each pocket, lay 3-4 slices of red onion.

Remove tilapia from the marinade and lay each filet on top of the onion. Fold up the sides to close the packet and place on the grill onion side down. Grill for 10-12 minutes, or until fish is just flaky.

For oven, preheat to 425 and bake 12-15 minutes, or until fish flakes. Makes 4 packets.

Grilled Chicken in Peach Sauce

3-4 cooked chicken breast strips, diced

1 cup peach jam

1/8 cup water

1 large peach, diced

2 cups cooked rice

Cook chicken as desired and dice.

Place peach jam and water into a medium size sauce pan and cook over low heat until well blended and smooth. Add chicken and peach and simmer for about 2 to 3 minutes, just until chicken is heated through.

Place rice on plates and spoon on chicken mixture. Makes 2 servings.

Five ingredients do not count salt, pepper, butter, oil and optional ingredients.