Grilled Tilapia Piccata en Papillote

Grilled Tilapia Piccata en Papillote

Serves 2

Sweet, mild tilapia blends exceedingly well with lemon, capers, butter and white wine in this deceptively easy meal. The parchment paper lends a fancy touch to a very simple and fast dish.

Ingredients: 
  • 1 tablespoon olive oil, divided
  • 2 (6-ounce) tilapia fillets
  • 1/4 cup chopped yellow onion
  • 1/4 cup dry white wine
  • 2 tablespoons butter
  • 2 tablespoons capers, chopped
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cloves garlic, finely chopped
  • 1 lemon, Juice of
  • 3 tablespoons chopped parsley
You must be signed in to use shopping lists.
Cancel
Method: 

Preheat grill to medium high heat. Coat the inside bottom of two large squares of heavy-duty foil with 1 teaspoon of the oil. Place two sheets of parchment paper over the oiled foil and coat the bottom of the parchment paper 1 teaspoon oil.

Center tilapia fillets on parchment and drizzle each with 1/2 teaspoon oil. Divide onions, wine, butter, capers, pepper, salt, garlic, and lemon juice between the fillets. Sprinkle 2 tablespoons of the parsley over the top.

Fold up the edges of the parchment and seal to keep tasty juices inside. Fold foil over parchment to contain it, making a small pouch. Center fish over heat and grill with the cover on for 8 to 12 minutes, or until tilapia flakes easily. Open foil, transfer parchment pouches to individual plates, cut top of paper and peel back edges. Garnish with remaining 1 tablespoon parsley and serve.

Nutritional Info: 
Per Serving:370 calories (190 from fat), 21g total fat, 9g saturated fat, 115mg cholesterol, 94mg sodium, 7g carbohydrate (1g dietary fiber, 2g sugar), 35g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion