Grilled Tilapia Packets with Mushrooms, Zucchini & Potatoes
Prep Time
Serves
Cooking Mode
4 8 x 14-inch (20 x 35 cm) pieces of foil
1 tbsp Pure Olive Oil
8 Yellow Petites Potatoes, thinly sliced
1 zucchini, sliced
8 cremini mushrooms, sliced
4 tilapia fillets, about 4 oz (125 g) each
½ cup Pesto
4 tsp grated Parmesan cheese
4 8 x 14-inch (20 x 35 cm) pieces of foil
1 tbsp Pure Olive Oil
8 Yellow Petites Potatoes, thinly sliced
1 zucchini, sliced
8 cremini mushrooms, sliced
4 tilapia fillets, about 4 oz (125 g) each
½ cup Pesto
4 tsp grated Parmesan cheese
Directions
1Preheat barbecue to medium.
2Brush 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.
3Fold 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 to 15 min. Season to taste with salt and pepper.
Disclaimer
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Personal Note
Personal Note
