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tilapia I must share with you, my recent discovery of foil packets! I know they have been all over the internet for some time and I must share with you, my recent discovery of foil packets! I know they have been all over the internet for some time and I maybe a little late to the game but, I am here. Jumping in with both feet.

I don’t know if you have ever noticed but I don’t cook fish very often. First, I am not a huge fish fan. I prefer shellfish to fish. Second, I have always struggled to cook fish. Sometimes, I would cook a perfect piece of fish other times it would turn out over cooked. I’ve always struggled with consistency when it comes to cooking fish. But, foil packets have changed all of that! tilapia

Foil packets are a wonderful thing because they create complete individual meals and make clean up easy. Lately, I’ve been on a kick of cooking fish in foil packets. Today I have a complete meal of herb tilapia, potatoes, broccolini, and mushrooms. These packets can be assembled ahead of time and then thrown on the grill when it’s time for dinner.

It’s important when assembling these foil packets that the potatoes are sliced thin so they are cooked through at the same time as the fish. I also like to use a heavy duty non-stick foil and make sure that it’s tightly sealed to keep all the steam and juices in the packet.

Have you tried foil packet meals? Which is your favorite?

more foil packet meals

• parmesan chicken foil packets
• low country boil foil packets
• creamy salsa verde and rice foil packets

Yield: 2

Herbed Tilapia and Vegetable Foil Packets

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Get a fresh and healthy dinner on the table in a flash with almost no cleanup thanks to these herb tilapia and vegetable foil packets and a grill.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 2 tilapia fillets
• 1/4 cup parsley, minced
• 1/4 cup dill, minced
• 2 cloves garlic, minced
• 2 teaspoons kosher salt
• zest of 1 lemon
• 8 oz new red potatoes, about 2 potatoes thinly sliced
• 2 tablespoons olive oil
• 4 cremini mushrooms, sliced
• 1/4 cup thinly sliced red onion
• 3 oz broccolini, about 4 stems

Instructions

Set grill to high heat. Tear two 12-inch long sheets of foil. Toss the potato slices in a small bowl with 1 tablespoon of olive oil. Divide the potatoes evenly between the pieces of foil. Arranging the potatoes slices slightly overlapping in a single layer in the center of foil. Season potatoes with salt and pepper. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes the tilapia to cook.

Top each pile of potatoes with red onions and sliced mushrooms. Using a paper towel pat the tilapia filets dry. Day the tilapia over the potatoes, onions, & mushrooms.

In the same bowl, you used to for the potatoes combine parsley, dill, garlic, salt, lemon zest, and 1 tablespoon of olive oil. Mixed together until well combined. Divide the herb mixture evenly between and spread over the fillets.

Top fillets with broccolini and lemon slices. Sprinkle with salt and pepper.

Seal foil packets, making sure to tightly crimp the seams. Place the packets directly on the grill. Close the grill and let cook for 15 minutes. Carefully open one packet to check for doneness of both salmon and potatoes and if necessary, return to the oven for an additional 3 minutes, or until done.

Nutrition Information:

Amount Per Serving: Calories: 357 Carbohydrates: 27g Protein: 27g