- 1 tablespoon olive oil, divided
- 2 tilapia fillets (about 6 oz each), skinned, rinsed and patted dry
- 1 teaspoon olive oil, divided
- 2 tablespoons butter, divided
- ¼ cup dry white wine, divided
- juice of one lemon, divided
- ¼ cup sweet onion, chopped, divided
- 2 tablespoons fresh parsley, divided
- 2 tablespoons capers, chopped, divided
- 2 cloves garlic minced
- ½ teaspoon sea salt, divided
- ½ teaspoon pepper, divided
- 1 tablespoon fresh parsley (for garnish)
ingredients
directions
1. Preheat grill to medium-high heat. Coat the inside bottom of two large squares of heavy-duty foil with oil. Place two sheets of parchment paper over the oiled foil and coat the bottom of the parchment paper with oil. |
2. Center tilapia fillets on parchment and drizzle each with 1/2 teaspoon olive oil. Top each with 1 tablespoon butter, 2 tablespoons wine, lemon juice, 2 tablespoons onion, 1 tablespoon parsley, 1 tablespoon capers, garlic and 1/4 teaspoon salt and 1/4 teaspoon pepper. |
3. 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. With the grill cover on, grill for 8-12 minutes or until tilapia flakes easily. Open foil, remove parchment pouches to individual plates, cut top of paper and peel back edges to serve. Garnish with fresh parsley. |
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