Tilapia Piccata with Snap Peas
A light and flavorful dish featuring tilapia fillets cooked in foil packets with white wine, lemon, and capers, accompanied by fresh snap peas and red potatoes. This healthy meal is both elegant and easy to prepare.
Ingredients
- •1 spray Vegetable oil cooking spray
- •4 fillets U.S.-farmed tilapia fillets (5 ounces each)
- •1 teaspoon salt, divided
- •½ cup fresh lemon juice
- •4 teaspoons capers
- •12 ounces snap peas
- •1 pound red potatoes, cut into 1/2-inch pieces
- •4 tablespoons unsalted butter, cut into 4 pieces
- •1 cup white wine, divided
- •1 whole lemon
- •4 wedges lemon wedges
Cooking Instructions
- 1.
Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Season tilapia with 1/2 teaspoon salt; place 1 fillet in center of 1 half of each piece of foil. Sprinkle each fillet with 2 tablespoons lemon juice and 1 teaspoon capers. Toss snap peas with potatoes and remaining 1/2 teaspoon salt; divide evenly among packets. Dot each fillet with 1 tablespoon butter. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup wine into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes. Carefully cut foil to open. Serve with lemon wedges.
12 min
