Tilapia Piccata with Snow Peas

Ingredients

• Cooking spray

  Pam brand

  2 spray , about 1/3 second or 0.6g

• Tilapia

  raw

  10 oz or 284g

• Salt

  table

  ½ tsp or 3g

• Lemon juice

  4 tbsp or 60g

• Capers

  canned

  2 tsp, drained or 6g

• Snow peas

  raw

  1 ½ cup, whole or 95g

• Butter

  unsalted

  2 tbsp or 28g

• Red potato

  raw, with skin

  1 ½ cup, diced or 225g

• White wine

  table

  4 fl oz or 118g

• Lemon

  raw, with peel

  ½ fruit without seeds or 54g

Directions

1. Preheat a grill. Cut four 18-inch-long sheets of heavy-duty foil, fold each in half, open back up, and lightly coat the insides with cooking spray.
2. Pat the tilapia dry and season with half of the salt. Set one fillet on one half of each foil sheet. Drizzle each with lemon juice and scatter with capers.
3. In a bowl, toss the peas and diced red potatoes with the remaining salt. Divide the vegetables around the fillets, then dot each fillet with butter.
4. Fold the foil over the fish and crimp two sides to seal, leaving one side open. Pour about 1/4 cup wine into each packet, crimp to seal, and place on the grill. Cover and cook until packets puff and the fish flakes easily, about 12 minutes.
5. Carefully open the packets (watch for steam). Spoon the juices over the fish and serve with lemon wedges.