Grilled Lemon Tilapia and Summer Vegetables in a Foil Packet

Grilled Lemon Tilapian and Summer Vegetables in a Foil Packet requires approximately 45 minutes from start to finish. One portion of this dish contains approximately 38g of protein, 13g of fat, and a total of 363 calories. For $5.07 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 4. 635 people were impressed by this recipe. It is brought to you by Neighbor Food Blog. It is a good option if you're following a gluten free, fodmap friendly, and pescatarian diet. It can be enjoyed any time, but it is especially good for The Fourth Of July. Plenty of people really liked this main course. A mixture of fresh dill, capers, tilapia, and a handful of other ingredients are all it takes to make this recipe so delicious. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is spectacular. Users who liked this recipe also liked Foil Packet Tilapia Crockpot Recipe, Salmon with Crab and Vegetables in a Foil Packet, and Tilapia & Summer Vegetable Packet.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the grill to medium high (I tried to keep my temperature gauge between 400 and 450 degrees.In a bowl, toss together zucchini, bell peppers, tomato, olive oil, Kosher salt, and black pepper. Set aside.For each packet, you will need 2 large (about 20 inches long) sheets of foil, or just 1 sheet if it’s the heavy duty kind.Lay your foil out and spray with cooking spray. Alternatively, you can brush them with olive oil.Since my fish was frozen, I first rinsed them in cold water then patted them dry. If they’re fresh, you can skip this step.Lay one fish fillet on the foil. Sprinkle liberally with salt and pepper. Place three thin slivers of butter on top of the fish. Put two slices of lemon on top of the butter. Place a few sprigs of dill on top of that.Place ¼ of the vegetables, including capers beside the fish.Fold the long sides of the foil in towards the center and roll over to seal. Seal up the edges as well.Repeat with remaining fillets and vegetables.Place on the preheated grill, cover, and cook for 10-15 minutes. Mine took a little longer because they were frozen. To serve, carefully remove them from the grill and peel back the foil layer. Fish are done when they are white (not translucent) and flake easily with a fork. Serve in the foil packet or on plates with the sauce from the bottom of the packet.

 

Step by step:

1. Preheat the grill to medium high (I tried to keep my temperature gauge between 400 and 450 degrees.In a bowl, toss together zucchini, bell peppers, tomato, olive oil, Kosher salt, and black pepper. Set aside.For each packet, you will need 2 large (about 20 inches long) sheets of foil, or just 1 sheet if it’s the heavy duty kind.Lay your foil out and spray with cooking spray. Alternatively, you can brush them with olive oil.Since my fish was frozen, I first rinsed them in cold water then patted them dry. If they’re fresh, you can skip this step.Lay one fish fillet on the foil. Sprinkle liberally with salt and pepper.

2. Place three thin slivers of butter on top of the fish. Put two slices of lemon on top of the butter.

3. Place a few sprigs of dill on top of that.

4. Place ¼ of the vegetables, including capers beside the fish.Fold the long sides of the foil in towards the center and roll over to seal. Seal up the edges as well.Repeat with remaining fillets and vegetables.

5. Place on the preheated grill, cover, and cook for 10-15 minutes. Mine took a little longer because they were frozen. To serve, carefully remove them from the grill and peel back the foil layer. Fish are done when they are white (not translucent) and flake easily with a fork.

6. Serve in the foil packet or on plates with the sauce from the bottom of the packet.

Nutrition Information:

covered percent of daily need