Grilled Tilapia Packets With Mushrooms, Zucchini and Potatoes

Chef mariajane's Note:

Cooking fish on foil packets results in delicious moist flavors and practically zero clean-up. Try experimenting with other vegetables - you never know what you might discover.

• Total Time: 12 mins
• Prep Time: 0 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• aluminum foil
• 1 tablespoon pure olive oil
• 8 petite potatoes (yellow, thinly sliced)
• 1 zucchini , sliced
• 8 cremini mushrooms , sliced
• 4 tilapia fillets , about 4 oz each
• ½ cup pesto sauce
• 4 teaspoons grated parmesan cheese

Directions:

1. Cut four 8x14 pieces of foil.
2. .Preheat barbecue to medium.
3. Brush foil with oil, fold in half (to crease), then open. On one half, layer potatoes, zucchini and mushrooms. Place Tilapia on top of vegetables. Spoon pesto over fish; sprinkle with cheese.
4. Fold foil over to cover and crimp edges to seal packages. Grill packages, with lid closed, until fish is firm and opaque and vegetables are tender, 10-15 minutes. Season to taste with salt and pepper.

Reviews

[Chef #1381800]

Great way to use the grill. Fish is flavorful and tender (even if you leave it on a bit too long).

[ajean]

This was really good! We didn't have mushrooms and I didn't add the cheese. I sprinkled the veggies with salt and pepper after reading the other reviews. This is a wonderful easy weeknight meal!

[GourmetGrandma]

This was wonderful! I used "release" foil and added salt & pepper to the layers. In think next time instead of the pesto, I am going to try a drizzle of olive oil and a little fish seasoning on top of the fish.