Grilled Tilapia Piccata en Papillote
- 1 teaspoon extra-virgin olive oil
- 2 (5- to 6-ounce) tilapia fillets
- 1/4 medium yellow onion, chopped
- 1/4 cup dry white wine
- 2 tablespoons unsalted butter
- 2 tablespoons capers, chopped
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon fine sea salt
- 2 cloves garlic, finely chopped
- Juice of 1 lemon
- 3 tablespoons chopped fresh parsley
Prepare a grill for medium heat cooking.
Line 2 large squares of heavy-duty foil with large squares of parchment paper.
Generously spray the parchment with spray oil.
Center a fish fillet on each parchment sheet and drizzle each with 1/2 teaspoon of the oil.
Top fish with onions, wine, butter, capers, salt, pepper, garlic and lemon juice, dividing evenly.
Sprinkle 2 tablespoons of the parsley over the top.
Lift the parchment paper on 2 opposite sides to meet in the middle above fish.
Tightly fold down paper until it reaches fish, crimping to seal.
Roll up and crimp the ends to seal.
Do the same with the foil.
Place packets directly over the grill, cover the grill and cook, 8 to 12 minutes.
Open foil, transfer parchment pouches to individual plates, cut top of paper and peel back edges.
Garnish with remaining 1 tablespoon parsley and serve.
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- 1 teaspoon extra-virgin olive oil
- 2 (5- to 6-ounce) tilapia fillets
- 1/4 medium yellow onion, chopped
- 1/4 cup dry white wine
- 2 tablespoons unsalted butter
- 2 tablespoons capers, chopped
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon fine sea salt
- 2 cloves garlic, finely chopped
- Juice of 1 lemon
- 3 tablespoons chopped fresh parsley