Citrus Tilapia en Papillote

Name: Citrus Tilapia en Papillote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters fresh baby spinach, for serving; 1 teaspoons freshly ground black pepper; 1 ear corn; 1 clove garlic, mashed; 2 teaspoons grated ginger; 1 Zest and juice of orange; 2 Tbsps fresh lemon juice (from about 1 lemon); 1 Zest of lemon; 2 Tbsps extra-virgin olive oil; 1 orange bell pepper; 2 teaspoons salt; 4 servings Salt and freshly ground black pepper; 2 scallions, white and pale green parts only; 1 Tbsp soy sauce; 454 grams tilapia fillets; 1 teaspoon white wine vinegar; 1 yellow squash, halved lengthwise

You can never have too many main course recipes, so give Citrus Tilapian en Papillote a try. This recipe makes 4 servings with 289 calories, 26g of protein, and 17g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic, pepper, tilapia fillets, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Watch how to make this recipe.

Preheat the grill to medium heat. Fold four sheets of foil in half crosswise to crease, and then unfold.

Equipment you will use

Grill

Aluminum Foil

Combine the oil, soy sauce, ginger, garlic, lemon zest, orange zest and orange juice in a small bowl.

Ingredients you will need

Orange Juice

Orange Zest

Lemon Zest

Soy Sauce

Garlic

Ginger

Cooking Oil

Equipment you will use

Bowl

Mix well to combine.

Place 1 fillet on one side of the crease on each sheet of foil and sprinkle with the salt and pepper. Divide the oil mixture equally among the fillets.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Aluminum Foil

Working with 1 foil sheet at a time, fold the foil over the fillet and tightly crimp the edges of the foil to close the packets to create a papillote.

Equipment you will use

Aluminum Foil

Place each papillote on the grill and close the lid of the grill. Grill until the papillotes are fully puffed, about 12 minutes.

Equipment you will use

Grill

Carefully cut the foil to open and serve the fillets on the spinach and top with the Grilled Summer Relish.

Ingredients you will need

Spinach

Relish

Equipment you will use

Aluminum Foil

Prepare the grill to medium heat.

Equipment you will use

Grill

Brush the scallions, corn, bell pepper and squash on both sides with the oil.

Ingredients you will need

Bell Pepper

Green Onions

Squash

Corn

Cooking Oil

Sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Grill the vegetables until slightly charred and just tender, turning often, about 5 minutes for the scallions, 8 minutes for the squash and pepper and 10 minutes for the corn.

Ingredients you will need

Vegetable

Green Onions

Pepper

Squash

Corn

Salt

Equipment you will use

Grill

Transfer the vegetables to a cutting board and cut into 1/4-inch pieces.

Ingredients you will need

Vegetable

Equipment you will use

Cutting Board

Cut the corn from the cob directly into a bowl and mix in the scallions, peppers and squash.

Ingredients you will need

Green Onions

Peppers

Squash

Corn

Equipment you will use

Bowl

Meanwhile whisk the lemon juice, oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

Ingredients you will need

Lemon Juice

Vinegar

Pepper

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Add the oil mixture to the bowl of vegetables; toss to coat.

Ingredients you will need

Vegetable

Cooking Oil

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

473milliliters

fresh baby spinach, for serving 1teaspoons

freshly ground black pepper 1

ear corn 1clove

garlic, mashed 2teaspoons

grated ginger 1

Zest and juice of orange 2Tbsps

fresh lemon juice (from about 1 lemon)1

Zest of lemon 2Tbsps

extra-virgin olive oil 1

orange bell pepper 2teaspoons

salt 4servings

Salt and freshly ground black pepper 2

scallions, white and pale green parts only 1Tbsp

soy sauce 454grams

tilapia fillets 1teaspoon

white wine vinegar 1

yellow squash, halved lengthwise

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Tilapia. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

GIFFT by Kathie Lee Gifford Pinot Grigio

GIFFT Pinot Grigio bursts with lively pear and tropical fruits, balanced by crisp acidity and an elegantly refined freshness. Featuring ripe stone fruit and citrus aromas, this wine showcases melon, nectarine and Meyer lemon flavors that finish light and refreshing.