TILAPIA PICCATA WITH SNAP PEAS & POTATOES

TILAPIA PICCATA WITH SNAP PEAS & POTATOES image

Yield 4 servings

Number Of Ingredients 9

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

Steps:

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