Foil-Wrapped Tilapia Piccata With Snap Peas


Vegetable oil cooking spray
4 Tilapia fillets (5 oz each)
1 teaspoon salt, divided
1/2 cup fresh lemon juice
4 teaspoons capers
12 oz snap peas
1 lb red potatoes, cut into 1/2-inch pieces
4 tablespoons unsalted butter, cut into 4 pieces
1 cup white wine, divided
1 lemon, cut into 4 wedges


Heat campfire (or grill).

Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.

Season tilapia with 1/2 tsp salt; place 1 fillet in center of 1 half of each piece of foil. Sprinkle each fillet with 2 tbsp lemon juice and 1 tsp capers.

Toss snap peas with potatoes and remaining 1/2 tsp salt; divide evenly among packets.

Dot each fillet with 1 tbsp 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 the tin foil package at the edge of the fire. Do not place it directly in the flame. The goal is not to burn it to a crisp, but to roast it slowly with the heat from the fire. Remember to turn it every 3 to 5 minutes or so (it shouldn't take longer than 12 to 15 minutes, depending how your open fire is and how thick your piece of meat is). Take it off the heat. Carefully cut foil to open. Serve with lemon wedges.

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