I’ve already blathered on about how much I love foil packet dinners, so I’ll spare you for this second go around. Suffice it to say, foil packet dinners (or hobo dinners as I grew up calling them), are so quick and easy to throw together there’s no reason they shouldn’t be on your regular dinner rotation. You can get your main course and your veggies all in one packet, they’re fun for kids, and there are tons of different variations you can try. Pretty much any kind of meat and vegetable can be transformed into an amazing meal with just a few seasonings and some time on the grill.
Here’s another simple and healthy idea for foil packets, just because I love you (and I love foil packets…wait, did I mention that already?)
It’s about to get all first grade math around here, because this meal? Is that easy.
Tilapia + Butter + Lemon Juice + Dill + Summer Veggies + Salt and Pepper = Healthy, tasty dinner in less than an hour.
Done and done.
Think it’s harder?
It’s really, really not.
This is a perfect marriage of flavors. Lemon and dill are the all-stars of this dish, and little else is needed to compliment their bright flavors.
Just a sprinkle of salt and pepper and you’re good to go.
If you choose to plate the fish instead of serving it straight from the packet, make sure you pour any extra juices from the bottom of the pan on top. Buttery lemon sauce…yesssssss.
And if you’re intimidated by cooking fish, (uh…can’t blame you, it’s kinda weird) this is a great place to start. It’s nearly impossible to screw this up. Plus, the Mr. gave me a tip for recognizing when fish is done. Tilapia should look white, not translucent, when it’s finished. And if you stab it with a fork, it should flake gently into pieces.
Oh, also, this meal? Totally gluten free.
Here’s to keeping it simple.
- 4 tilapia fillets (I used frozen...I know, I know)
- 1 large lemon or 2 smaller lemons, thinly sliced
- 2 Tablespoons butter
- 1 zucchini, thinly sliced
- 8 mini bell peppers, sliced (Or 1 regular bell pepper)
- 1 slicer tomato, chopped
- 1 Tablespoon capers, juice drained
- 1 Tablespoon olive oil
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
- Small bunch fresh dill
- Cooking spray
- Preheat the grill to medium high (I tried to keep my temperature gauge between 400 and 450 degrees.
- In a bowl, toss together zucchini, bell peppers, tomato, olive oil, Kosher 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.
- Since my fish was frozen, I first rinsed them in cold water then patted them dry. If they're fresh, you can skip this step.
- 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.
Recipe by Neighborfood