Ingredients

The following ingredients have 2 Servings
  • 1 teaspoon extra-virgin olive oil
  • 2 (5- to 6-ounce) tilapia fillets
  • 1/4 medium yellow onion, chopped
  • 1/4 cup dry white wine
  • 2 tablespoons unsalted butter
  • 2 tablespoons capers, chopped
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon fine sea salt
  • 2 cloves garlic, finely chopped
  • Juice of 1 lemon
  • 3 tablespoons chopped fresh parsley

Instruction

  • Prepare a grill for medium heat cooking. 
  • Line 2 large squares of heavy-duty foil with large squares of parchment paper. 
  • Generously spray the parchment with spray oil.
  • Center a fish fillet on each parchment sheet and drizzle each with 1/2 teaspoon of the oil. 
  • Top fish with onions, wine, butter, capers, salt, pepper, garlic and lemon juice, dividing evenly. 
  • Sprinkle 2 tablespoons of the parsley over the top.
  • Lift the parchment paper on 2 opposite sides to meet in the middle above fish. 
  • Tightly fold down paper until it reaches fish, crimping to seal. 
  • Roll up and crimp the ends to seal. 
  • Do the same with the foil. 
  • Place packets directly over the grill, cover the grill and cook, 8 to 12 minutes. 
  • Open foil, transfer parchment pouches to individual plates, cut top of paper and peel back edges. 
  • Garnish with remaining 1 tablespoon parsley and serve.