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:

8 mini bell peppers, sliced (Or 1 regular bell pepper)

¼ teaspoon black pepper

2 Tablespoons butter

1 Tablespoon capers, juice drained

Small bunch fresh dill

1 teaspoon Kosher salt

1 large lemon or 2 smaller lemons, thinly sliced

1 Tablespoon olive oil

Pepper

Salt

4 tilapia fillets (I used frozen…I know, I know)

1 slicer tomato, chopped

1 zucchini, thinly sliced

Foil

Equipment:

grill

bowl

aluminum foil

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:

Quickview
363k Calories
38g Protein
13g Total Fat
24g Carbs
52% Health Score
Limit These
Calories
363k
18%

Fat
13g
20%

  Saturated Fat
5g
33%

Carbohydrates
24g
8%

  Sugar
15g
18%

Cholesterol
100mg
33%

Sodium
935mg
41%

Get Enough Of These
Protein
38g
77%

Vitamin C
426mg
517%

Vitamin A
10339IU
207%

Selenium
71µg
102%

Vitamin B6
1mg
66%

Folate
204µg
51%

Vitamin B3
10mg
51%

Vitamin B12
2µg
45%

Vitamin E
6mg
44%

Potassium
1416mg
40%

Phosphorus
402mg
40%

Vitamin D
5µg
36%

Fiber
8g
33%

Manganese
0.56mg
28%

Vitamin B2
0.43mg
26%

Magnesium
98mg
25%

Vitamin K
25µg
24%

Vitamin B5
2mg
20%

Vitamin B1
0.28mg
19%

Iron
2mg
15%

Copper
0.24mg
12%

Zinc
1mg
11%

Calcium
60mg
6%

covered percent of daily need
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