Tilapia Piccata with Snow Peas

Yeah, I know, two piccata recipes really close to one another.  But I wasn't satisfied with the chicken piccata so I wanted to try again.  With fish.  On the grill.

INGREDIENTS

• Vegetable oil cooking spray
• 4 U.S.-farmed tilapia fillets (5 oz each)
• 1 teaspoon salt, divided
• 1/2 cup fresh lemon juice
• 4 teaspoons capers
• 12 oz snap peas
• 1 lb red potatoes, cut into 1/2-inch pieces
• 4 tablespoons unsalted butter, cut into 4 pieces
• 1 cup white wine, divided
• 1 lemon, cut into 4 wedges

DIRECTIONS

Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.

Season tilapia with 1/2 tsp salt; place 1 fillet in center of 1 half of each piece of foil. Sprinkle each fillet with 2 tbsp lemon juice and 1 tsp capers.

Toss snap peas with potatoes and remaining 1/2 tsp salt; divide evenly among packets. Dot each fillet with 1 tbsp 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.

VERDICT

First of all, let me just say that the potatoes were fully cooked.  I was so skeptical about the potatoes because I figured there was no way they were going to be cooked in 10 minutes.  No way.  They take at least 30 in the oven on 400 degrees!  But they were the perfect consistency.

As for the rest.... it was a quick and easy foil pack dinner.  The taste was fine.  My husband loved it, I was more ambivalent about it.  There was nothing wrong with it, it just wasn't amazing.  But it did have enough capers to make me happy :)

NUTRITION

436 calories per serving, 15 g fat (8 g saturated), 28 g carbs, 4 g fiber, 39 g protein

Recipe Credit:  Self Magazine