We filled foil packets with tilapia fillets, grape tomatoes, chopped artichoke hearts and Kalamata olives, then grilled them over medium heat for an easy, dirty-dish-busting meal that's ready in 30 minutes.
cup grape tomatoes, halved
cup artichoke hearts, chopped
cup pitted kalamata olives, halved
tilapia fillets, rinsed
Salt and pepper, if desired
Heat gas or charcoal grill. In medium bowl, stir together tomatoes, artichoke hearts and olives; set aside.
Cut 2 (18-inch-long) sheets of heavy-duty foil. Place 1 tilapia fillet in center of each sheet. Spoon tomato mixture evenly over tilapia. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packets on grill over medium heat. Cover grill; cook 20 minutes or until fish flakes easily with fork.
Open packets carefully. Sprinkle salt and pepper over top; serve with lemon wedges.
The tomato mixture can be prepared in advance.
If desired, add 1 tablespoon of finely chopped fresh oregano leaves to the packets before cooking.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.