Tomato-Herb Grilled Tilapia

• 1 cup fresh cilantro leaves
• 1 cup fresh parsley leaves
• 2 tablespoons olive oil
• 2 teaspoons grated lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon coarsely chopped fresh gingerroot
• 3/4 teaspoon sea salt or kosher salt, divided
• 2 cups grape tomatoes, halved lengthwise
• 1-1/2 cups fresh or frozen corn (about 8 ounces), thawed
• 4 tilapia fillets (6 ounces each)

1. Place the first 6 ingredients in a food processor; add 1/2 teaspoon salt. Pulse until mixture is finely chopped.
2. In a bowl, combine tomatoes and corn; stir in 1 tablespoon herb mixture and remaining salt.
3. 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.
4. Grill, covered, over medium-high heat 6-8 minutes or until fish just begins to flake easily with a fork. Open foil carefully to allow steam to escape.

fresh cilantro, parsley, olive oil, lemon zest, lemon juice, fresh gingerroot, salt, grape tomatoes, corn, tilapia

Taken from www.tasteofhome.com/recipes/tomato-herb-grilled-tilapia/ (may not work)