Grilled Italian Tomato Mushroom Tilapia

8 Tilapia filets
4 large mushrooms - I use the commonly available white mushrooms.
1 small-medium
4 stalks of asparagus
Olive oil
Cayenne pepper
Basil, 2 tsp. dried or 4 tsp. fresh
Salt

Foil - I like the non-stick type.  Grill at 250-300 degrees when closed.  Adjust the grate as necessary for the heat.

Wash and clean the mushrooms, chop very finely.
Cut the tomato in half and clean out the seeds, dice.
Wash the asparagus and chop finely.
If using fresh basil, chop the basil up and measure 4 tsp.  If using dry use about 2 tsp.

Add Cayenne pepper to the Olive oil, add all other ingredients.  Put in a cast iron skillet and heat over the grill until olive oil is infused with the Cayenne and turns orange-red.  Tear off 4 length of foil and add a small bit of olive oil (or lightly spray with PAM) to foil.  Add 2 Tilapia filets to each piece of foil.  Divide mixture into quarters and add 1/4 mixture to each filet packet.  Fold foil up to middle and crease together and fold over to seal, then fold each of the two open sides up to seal completely.

Put on grill and cook about 7 minutes on each side*.  You'll know it's hot enough and cooking perfectly if you can hear it cooking when it gets hot.  Juices run clear from fish when done.  Open the middle crease if you like to check the fish.  I don't feel it's necessary since the fish is always done if the coals are hot (if the grill is at 250-300 when you go to open it up).

*If you like your fish to get a crispy edge, put the fish on the grill with the creased middle side down first then when you flip it over open the creases to let the steam out and let the fish crisp on the edges.

4 servings.  We serve this with Grilled Asparagus that has been sprayed with olive oil and salted and Grilled Cheddar Mushrooms.