Tilapia Piccata with Snap Peas

By aknoblock

Ingredients

• Cooking spray
• 4 Tilapia Filets (5 oz)
• 1 tsp salt
• 1/2 c lemon juice
• 4 tsp capers
• 12 oz snap peas
• 1 lb red potatoes, cut into 1/2 inch pieces
• 4 tbsp unsalted butter, cut into 4 pieces
• 1 cup white wine
• 1 lemon, cut into 4 wedges

Preparation

Step 1

Heat grill. Fold four 18 inch long pieces of foil in half; unfold and coat inside with cooking spray. Season tilapia with 1.2 tsp salt; place 1 filet in center of 1 half of each piece of foil. Sprinkle each filet with 2 tbsp lemon juice and 1 tsp capers. Toss snap peas with potatoes and remaining 1/2 tsp salt; divide evenly among packets. Dot each filet with 1 tbsp 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.

436 calories per serving, 4 servings
15 g fat
28 g carbs
4 g fiber
39 g protein