Name: Grilled Lemon Tilapia and Summer Vegetables in a Foil Packet
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 4 tilapia fillets (I used frozen...I know, I know); 1 large lemon or 2 smaller lemons, thinly sliced; 2 Tablespoons butter; 1 zucchini, thinly sliced; 8 mini bell peppers, sliced (Or 1 regular bell pepper); 1 slicer tomato, chopped; 1 Tablespoon capers, juice drained; 1 Tablespoon olive oil; 1 teaspoon Kosher salt; 1/4 teaspoon black pepper; Small bunch fresh dill; Salt; Pepper; Cooking spray; Foil

Tilapia + Butter + Lemon Juice + Dill + Summer Veggies + Salt and Pepper = Healthy, tasty dinner in less than an hour.

I’ve already blathered on about how much I love foil packet dinners, so I’ll spare you for this second go around. Suffice it to say, foil packet dinners (or hobo dinners as I grew up calling them), are so quick and easy to throw together there’s no reason they shouldn’t be on your regular dinner rotation. You can get your main course and your veggies all in one packet, they’re fun for kids, and there are tons of different variations you can try. Pretty much any kind of meat and vegetable can be transformed into an amazing meal with just a few seasonings and some time on the grill.

Here’s another simple and healthy idea for foil packets, just because I love you (and I love foil packets…wait, did I mention that already?)

It’s about to get all first grade math around here, because this meal? Is that easy.

Tilapia + Butter + Lemon Juice + Dill + Summer Veggies + Salt and Pepper = Healthy, tasty dinner in less than an hour.

Done and done.

Think it’s harder?

It’s not.

It’s really, really not.

This is a perfect marriage of flavors. Lemon and dill are the all-stars of this dish, and little else is needed to compliment their bright flavors.

Just a sprinkle of salt and pepper and you’re good to go.

If you choose to plate the fish instead of serving it straight from the packet, make sure you pour any extra juices from the bottom of the pan on top. Buttery lemon sauce…yesssssss.

And if you’re intimidated by cooking fish, (uh…can’t blame you, it’s kinda weird) this is a great place to start. It’s nearly impossible to screw this up. Plus, the Mr. gave me a tip for recognizing when fish is done. Tilapia should look white, not translucent, when it’s finished. And if you stab it with a fork, it should flake gently into pieces.

Oh, also, this meal? Totally gluten free.

Here’s to keeping it simple.

P.S. Speaking of simple, you might as well throw dessert on the grill while you’re at it! These Grilled S’more Banana Packets are also wrapped in foil for a no fuss, zero mess sweet treat!

Grilled Lemon Tilapia and Summer Vegetables in a Foil Packet

Yield: 4

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Ingredients

4 tilapia fillets (I used frozen...I know, I know)
1 large lemon or 2 smaller lemons, thinly sliced
2 Tablespoons butter
1 zucchini, thinly sliced
8 mini bell peppers, sliced (Or 1 regular bell pepper)
1 slicer tomato, chopped
1 Tablespoon capers, juice drained
1 Tablespoon olive oil
1 teaspoon Kosher salt
1/4 teaspoon black pepper
Small bunch fresh dill
Salt
Pepper
Cooking spray
Foil

Instructions

Preheat the grill to medium high (I tried to keep my temperature gauge between 400 and 450 degrees.

In a bowl, toss together zucchini, bell peppers, tomato, olive oil, Kosher salt, and black pepper. Set aside.

For each packet, you will need 2 large (about 20 inches long) sheets of foil, or just 1 sheet if it's the heavy duty kind.

Lay your foil out and spray with cooking spray. Alternatively, you can brush them with olive oil.

Since my fish was frozen, I first rinsed them in cold water then patted them dry. If they're fresh, you can skip this step.

Lay one fish fillet on the foil. Sprinkle liberally with salt and pepper. Place three thin slivers of butter on top of the fish. Put two slices of lemon on top of the butter. Place a few sprigs of dill on top of that.

Place 1/4 of the vegetables, including capers beside the fish.

Fold the long sides of the foil in towards the center and roll over to seal. Seal up the edges as well.

Repeat with remaining fillets and vegetables.

Place on the preheated grill, cover, and cook for 10-15 minutes. Mine took a little longer because they were frozen. To serve, carefully remove them from the grill and peel back the foil layer. Fish are done when they are white (not translucent) and flake easily with a fork. Serve in the foil packet or on plates with the sauce from the bottom of the packet.

Recipe by Neighborfood

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Comments

Shannah at Just Us Four says:
May 8, 2013 at 8:52 PM
Yummy! I am just starting to eat fish and definitely prefer a lighter white fish right now.
Wannabe Chef says:
October 11, 2014 at 12:59 AM
Love love love this dish! We’ve added it to our regular dinner rotation. So delicious and so easy to make. Not to mention you can clean everything up in the amount of time the fish sits on the grill. For garlic lovers like me, I like to toss in a few cloves of crushed garlic with the veggies for added flavor. Thanks for this recipe!
- Courtney @ Neighborfood says:
  October 11, 2014 at 11:32 AM
  I am so glad you enjoyed it so much. It’s one of our favorites too. I’ll definitely have to add some garlic next time!
Claudia says:
February 28, 2018 at 3:39 PM
Can it be baked if so for how long?
- Courtney says:
  March 4, 2018 at 10:54 AM
  This can be baked. If I recall, I did it at 450 degrees for around 15 minutes.
Carolyn says:
February 22, 2020 at 11:11 AM
Can you grill fish if I don’t have a grill?
- Courtney says:
  February 26, 2020 at 10:05 AM
  No, but can you bake the foil packets in a 350 degree oven!

Grilled Lemon Tilapia and Summer Vegetables in a Foil Packet

Grilled Lemon Tilapia and Summer Vegetables in a Foil Packet

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