1/4 cup dry sherry
2 tsp. low-sodium soy sauce
2 tsp. minced garlic
1/4 cup minced scallions
2 tsp. peeled and minced gingerroot
1/4 tsp. freshly ground black pepper
Aluminum foil
Vegetable cooking spray
4 tilapia fillets, 4-oz. each, patted dry
1 red pepper, seeded and cut into strips

In a small bowl, combine sherry, soy sauce, garlic, scallions and gingerroot. Preheat oven to 425 degrees F. Cut four (12×12-inch) squares of aluminum foil. Spray each square with vegetable cooking spray. Fold foil to form a triangle; open triangle and place 1 fillet in each foil triangle. Divide red pepper strips between the four packets and place on top of fillets. Spoon sherry sauce evenly between the four packets. Fold and crimp edges of foil to close each triangle. Place on a large baking sheet and bake for 10 minutes or until tilapia flakes easily.