Name: Tilapia Piccata with Snap Peas
Yield: Makes 4 servings
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

Photo by José Picayo

A 4-ounce fillet of mild-tasting tilapia has only 108 calories.

Recipe information

Yield
Makes 4 servings

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

Preparation

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.

Nutrition Per Serving

Per serving: 436 calories

15 g fat

8 g saturated

28 g carbohydrates

4 g fiber

39 g protein

#### Nutritional analysis provided by Self

Recipe notes

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Recipe information

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