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Epicurious
June 2011

Tilapia Piccata with Snap Peas

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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

Need to make a substitution?

Preparation

  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.

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
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