Lemon Grilled Tilapia
A simple complete meal on the grill loaded with veggies and protein. Perfect for a low carb or simple healthy eater.
Prep: 30 min.
Cook: 15 min.
Serves: 4
Serving Size: 1 tilapia filet
Ingredients
- 4 tilapia fillets
- 1 large lemon, thinly sliced
- 2 Tablespoons butter
- 1 zucchini, thinly sliced
- 8 mini bell peppers, sliced
- ½ red onion sliced
- 1 sliced tomato, chopped
- 1 Tablespoon capers, juice drained
- 1 Tablespoon olive oil
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- Small bunch fresh dill
- Salt
- Pepper
- Cooking spray
- Foil
Instructions
- Preheat the grill to medium high.
- In a bowl, toss together zucchini, bell peppers, tomato, onion, olive oil, sea 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.
- 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 ¼ 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.