Citrus Tilapia en Papillote

Total Time:
45 min
20 min
25 min

4 servings

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon soy sauce
  • 2 teaspoons grated ginger
  • 1 clove garlic, mashed
  • Zest of 1 lemon
  • Zest and juice of 1 orange
  • Four 4-ounce tilapia fillets
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups fresh baby spinach, for serving
  • Grilled Summer Relish, recipe follows
  • Grilled Summer Relish:
  • 2 scallions, white and pale green parts only
  • 1 ear corn
  • 1 orange bell pepper
  • 1 yellow squash, halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon white wine vinegar
Watch how to make this recipe.
  • Preheat the grill to medium heat. Fold four sheets of foil in half crosswise to crease, and then unfold.

  • Combine the oil, soy sauce, ginger, garlic, lemon zest, orange zest and orange juice in a small bowl. Mix well to combine.

  • Place 1 fillet on one side of the crease on each sheet of foil and sprinkle with the salt and pepper. Divide the oil mixture equally among the fillets.

  • Working with 1 foil sheet at a time, fold the foil over the fillet and tightly crimp the edges of the foil to close the packets to create a papillote. Place each papillote on the grill and close the lid of the grill. Grill until the papillotes are fully puffed, about 12 minutes.

  • Carefully cut the foil to open and serve the fillets on the spinach and top with the Grilled Summer Relish.

Grilled Summer Relish:
  • Prepare the grill to medium heat. Brush the scallions, corn, bell pepper and squash on both sides with the oil. Sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Grill the vegetables until slightly charred and just tender, turning often, about 5 minutes for the scallions, 8 minutes for the squash and pepper and 10 minutes for the corn. Transfer the vegetables to a cutting board and cut into 1/4-inch pieces. Cut the corn from the cob directly into a bowl and mix in the scallions, peppers and squash.

  • Meanwhile whisk the lemon juice, oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Add the oil mixture to the bowl of vegetables; toss to coat. Yield: about 2 1/4 cups.

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