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Grilled Tilapia Piccata en Papillote

Serves 2
Time 30 min
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 but is secretly working to protect the fish on the grill. Try this technique with salmon or even mussels for a fun twist.
Special Diets:
Ingredients
  • 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
Method

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.

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.
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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