I’ve done tilapia in a foil packet before, but this time I wanted to use the grill and more veggies. Instead of making individual packets, I made a large one. The fish and vegetables cooked perfectly in just 15-20 minutes. Even though the foil was charred around the edges, the food didn’t burn at all.
Here’s what you’ll need, but feel free to substitute any vegetables and seasonings you like.
- 6 tilapia fillets, thawed (I used one bag of frozen fillets)
- 3 leeks, sliced thin
- 1 yellow squash, sliced in thin half moons
- 1 zucchini, sliced in thin half moons
- 3 Roma tomatoes, sliced thin
- 1-2 tsp. lemon pepper seasoning or to taste
- non-stick cooking spray
- You’ll need heavy duty foil for this dish. If you don’t have that, try doubling regular foil.
- Spread a large piece of foil on the counter (about 15 inches long). Spray with cooking spray.
- Place the tilapia in a single layer on the foil.
- Lightly sprinkle with lemon pepper.
- Cover with the veggies and sprinkle more lemon pepper using as much or as little as you like.
- Rip off another piece of foil, about this same size as the first and cover the fish and vegetables. Fold all of the sides of the foil together so you end up with a loose packet.
- Slide the packet onto a cookie sheet or cutting board to transfer it to the grill.
- Cook over low to medium heat for 15-20 minutes.
I made this on our old grill, which was not reliable at all, so I’m not exact on the best temperature to use. That grill had hot spots and cool spots and burned things, even on low. We just got a new grill though and it cooks much better. In future recipes I’ll be able to give better grilling instructions.
Here are some photos of the assembly process for the packet: