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Tilapia Piccata with Snap Peas

Name: Tilapia Piccata with Snap Peas
Cuisine: italian
Ingredients: Vegetable oil cooking spray; 4 U.S.-farmed tilapia fillets (5 ounces each); 1 teaspoon salt, divided; 1/2 cup fresh lemon juice; 4 teaspoons capers; 12 ounces snap peas; 1 pound red potatoes, cut into 1/2-inch pieces; 4 tablespoons unsalted butter, cut into 4 pieces; 1 cup white wine, divided; 1 lemon, cut into 4 wedges

A small grocery run gets this on the table.

Ingredients

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directions

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 teaspoon salt; place 1 fillet in center of 1 half of each piece of foil. Sprinkle each fillet with 2 tablespoons lemon juice and 1 teaspoon capers. Toss snap peas with potatoes and remaining 1/2 teaspoon salt; divide evenly among packets. Dot each fillet with 1 tablespoon 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.

Recipes sourced from Epicurious.com.

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