Tilapia Piccata with Snap Peas
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 4 teaspoons capers
- 1/2 cup fresh lemon juice
- vegetable oil cooking spray
- 1 lemon, cut into 4 wedges
- 1 teaspoon salt, divided
Preparation 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. Per serving: 436 calories, 15 g fat, 8 g saturated, 28 g carbohydrates, 4 g fiber, 39 g protein Nutritional analysis provided by Self
Preparation 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. Per serving: 436 calories, 15 g fat, 8 g saturated, 28 g carbohydrates, 4 g fiber, 39 g protein Nutritional analysis provided by Self
