Tilapia Summer Vegetable Packet Recipes

TILAPIA & SUMMER VEGETABLE PACKET

Steps:

• Preheat grill to medium. (No grill? See Oven Variation, below.)
• Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
• To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
• Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
• Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.
• Oven variation: Preheat oven to 425°F Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.

FOIL PACKET GRILLED TILAPIA WITH VEGGIES

Steps:

• Preheat the grill to high (between 450-500 degrees)
• For each packet, you will need 2 large (about 20 inches long) sheets of foil, or just 1 sheet of heavy duty aluminum foil.
• Create four packet making stations with the foil, then spray each with cooking spray or brush with olive oil.
• Mix together seasonings (salt, pepper, garlic powder, and dill) in a bowl. Layer each foil packet with one tilapia fillet and 1/4 of the veggies. Sprinkle evenly with the seasoning mixture, turning the fish over to coat both sides.
• Place several slivers of butter on top of each packet, a few on both the fish and the veggies. Put two slices of lemon on top of the fish, then toss the capers over everything.
• Fold the long sides of the foil in towards the center and roll over to seal, then roll up the short edges.
• Place on the preheated grill, cover, and cook for 10-12 minutes. If the fillets were frozen, add a few minutes to the cooking time.
• To serve, carefully remove the fish 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.

GRILLED TILAPIA PACKETS WITH MUSHROOMS, ZUCCHINI AND POTATOES

Steps:

• Cut four 8x14 pieces of foil.
• .Preheat barbecue to medium.
• Brush foil with oil, fold in half (to crease), then open. On one half, layer potatoes, zucchini and mushrooms. Place Tilapia on top of vegetables. Spoon pesto over fish; sprinkle with cheese.
• Fold foil over to cover and crimp edges to seal packages. Grill packages, with lid closed, until fish is firm and opaque and vegetables are tender, 10-15 minutes. Season to taste with salt and pepper.