Tilapia Piccata with Snap Peas

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Tilapia

  Fish, raw

  20 oz or 567g

• Salt

  Table

  1 tsp or 6g

• Lemon juice

  Raw

  ½ cup or 122g

• Capers

  Canned

  1 ⅓ tbsp, drained or 12g

• Snap beans

  Green, frozen, all styles, microwaved

  3 cup or 333g

• Butter

  Salted

  4 tbsp or 57g

• Red potatoes

  Flesh and skin, raw

  2 ⅛ potato, medium or 450g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Lemons

  Raw, without peel

  4 slice (1/8 lemon) or 28g

Directions

1. Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
2. 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, and cook until packets are fully puffed, about 12 minutes.
3. Carefully cut foil to open. Serve with lemon wedges.

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