Tilapia Piccata With Snap Peas
- Vegetable oil cooking spray
- 4 U.S.-farmed tilapia fillets (5 ounces each)
- 1 teaspoon salt, divided
- 1/2 cup fresh lemon juice
- 4 teaspoons capers
- 12 ounces snap peas
- 1 pound 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
- 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.
vegetable oil cooking spray, salt, lemon juice, capers, peas, red potatoes, unsalted butter, white wine, lemon
Taken from www.epicurious.com/recipes/food/views/tilapia-piccata-with-snap-peas-365832 (may not work)