Balsamic Tilapia and Mushroom Foil Packets

I was gone last week visiting my parents. Now that I'm home I don't have much motivation to meal plan or even cook. I decided to make meals that are quick and easy to make. This recipe was adapted from Coyoty Cooks. Coyoty didn't measure everything out and I just threw stuff together without measuring. So, I'll do my best to estimate measurements. The flavor of this was great! I will definitely make this again.

Coyoty used Prudhomme's Blackened Redfish Seasoning but said that you could use whatever seasoning you want. I didn't have the seasoning but I really like all of Prudhomme's seasonings so I figured it was worth it to give this one a try. It was really good in this dish so I'm glad I did.

Ingredients

• 2 Tilapia Fillets
• 8 oz Baby Bella Mushrooms, thinly sliced
• 1-2 Garlic Cloves, minced
• 3 Tablespoons + 1 Tablespoon Olive Oil, separated
• 1 Tablespoon + a couple of splashes of Balsamic Vinegar, separated
• 2 teaspoons (roughly) Prudhomme's Blackened Redfish Seasoning
• Salt and Pepper to taste

Directions

1. Preheat oven to 400 degrees.
2. Cut an 8"x12" foil sheet for each piece of fish.
3. In a bowl, mix together 3 Tablespoons olive oil, 1 Tablespoon Balsamic vinegar, and 1-2 minced garlic cloves. Divide mushroom mixture in two and place each half on each pieces of foil.
4. In a small bowl mix the remaining olive oil, balsamic vinegar, salt, and pepper. Place the tilapia on top of each pile of mushrooms. Brush tilapia with olive oil and balsamic vinegar mixture. Sprinkle Blackening seasoning on each tilapia. 
5. Fold over and press each edge of foil to seal it. Place packets on a cookie sheet. Bake for 15 minutes until fish is cooked through and flakes easily.

Adapted from Coyoty Cooks