Community Corner
What's Cookin'? Tilapia Piccatta
It's healthy, it's delicious and, best of all, it's easy!
Editor Jenn McCulloch is on a much deserved vacation this week, so we'll be posting recipes from some other cooks in town who love a delicious, easy dinner. Today's recipe is from Stephanie Alderman and she's serving up a fresh catch-of-the-day. We weren't kidding about Tilapia being healthy, either. It's low-calorie, low-saturated fat, low-potassium, a good source of protein and it has one of the lower levels of mercury. Enjoy!
Ingredients
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Tilapia Filets ( I used frozen ones that I defrosted in a bowl of cold water for approx. 10 minutes.)
4 tsp. Capers
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¼ cup Lemon Juice
1 cup white wine
Sugar Snap Peas (Fresh or Frozen-**do not cook if they are frozen, just leave out in a bowl to defrost for a bit)
Baby Red Potatoes-cut into small chunks
Sea Salt & Pepper to taste
Some butter
Preparation
Heat Grill
Make 3-4 foil pouches to place ingredients in…spray with cooking spray.
Place 1Tilapia filet, some sugar snap peas and some potatoes on each piece of foil.
Fold sides up a bit so liquids don’t leak.
Add a tsp. of capers, 2 T. lemon juice, ¼ cup of white wine, a bit of butter and some sea salt & pepper to taste. Fold sides up.
Grill approximately 12-15 minutes…or until the potatoes are soft. Rotate where they are on the grill about half way through.
Open pouch, place on plate, eat and enjoy!
Serves 3-4 people, depending on how much you eat…and how many potatoes and snap peas you use, you can easily modify as needed.
