Since I have been on Weight Watchers I have been eating a lot of seafood and fish. Not only is it very healthy but it’s low in WW Points Plus. I absolutely love Tilapia and it is such a versatile fish that it goes great with all flavors and seasonings. In last month’s issue of the Food Network magazine there was a pull out section on Packet grilling. I found a recipe in there for Fish Provencal which called for Halibut but since I only have Tilapia on hand, I will be using that. Packet grilling is great because everything goes in a foil packet and there is no mess. I paired my Tilapia with a packet of Summer Squash and Tomatoes.
Tilapia Provencal
Serves 4
Ingredients
4 large Tilapia fillets
1 (15 oz) can diced tomatoes
1 cup black and green olives, chopped
2 tbsp. capers
1/2 tsp. dried rosemary (if using fresh it would be a little bit more)
1/2 tsp. dried oregano
1/2 tsp. dried rosemary (if using fresh it would be a little bit more)
1/2 tsp. dried oregano
4 garlic cloves, chopped
1/2 lemon, juiced
2 tbsp. olive oil
1/2 cup chopped fresh basil
salt and pepper, to taste
Directions
Combine all ingredients except the tilapia in a bowl. Lay out 4 sheets of non stick aluminum foil. Place a tilapia filet on each sheet. Divide the tomato and olive mixture on top of each fish filet and close the packet tightly. Grill over medium-high heat and add a bit more olive oil and fresh basil, if desired.
Summer Squash and Tomatoes
Serves 4
Ingredients
1 large Zucchini, sliced in 1/4 inch slices
1 large yellow summer squash, sliced in 1/4 inch slices
2 tomatoes, diced
4 large garlic cloves smashed
2 tbsp. olive oil
1/4 cup chopped fresh basil
2 tbsp. grated parmesan cheese
salt and pepper, to taste
Directions
Mix all ingredients except parmesan cheese together and place in 4 tin foil packets. Grill over high heat for 10 minutes and top with the grated cheese.
Enjoy!
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