Tilapia Piccata With Snap Peas & Potatoes

1. 1

   Heat grill.

2. 2

   Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.

3. 3

   Season tilapia with 1/2 tsp salt; place 1 fillet in center of 1 half of each piece of foil.

4. 4

   Sprinkle each fillet with 2 tbsp lemon juice and 1 tsp capers.

5. 5

   Toss snap peas with potatoes and remaining 1/2 tsp salt; divide evenly among packets.

6. 6

   Dot each fillet with 1 tbsp butter.

7. 7

   Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup wine into each packet.

8. 8

   Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes.

9. 9

   Carefully cut foil to open.

10. 10

    Serve with lemon wedges.

11. 11

    436 calories per serving, 15 g fat (8 g saturated), 28 g carbs, 4 g fiber, 39 g protein

* Per serving · 4 servings · Values may vary.