Tilapia Piccata with Snap Peas

Ingredients

• Pam cooking spray

  Oil, original

  ¼ spray , about 1/3 second or 0.07g

• Tilapia

  Fish, raw

  5 oz or 142g

• Salt

  Table

  ¼ tsp or 2g

• Lemon juice

  Raw

  ⅛ cup or 31g

• Capers

  Canned

  ⅓ tbsp, drained or 3g

• Snap beans

  Green, frozen, all styles, microwaved

  ¾ cup or 83g

• Butter

  Salted

  1 tbsp or 14g

• Red potatoes

  Flesh and skin, raw

  ½ potato, medium or 113g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Lemons

  Raw, without peel

  1 slice (1/8 lemon) or 7g

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.