Grilled Mediterranean Tilapia Foil Packs

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Grilled Mediterranean Tilapia Foil Packs
  • Prep 10 min
  • Total 30 min
  • Servings 2
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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.
By Sarah Caron
Updated Apr 30, 2015


  • 1 cup grape tomatoes, halved
  • 1 cup artichoke hearts, chopped
  • 1/2 cup pitted kalamata olives, halved
  • 2 tilapia fillets, rinsed
  • Salt and pepper, if desired
  • Lemon wedges


  • 1
    Heat gas or charcoal grill. In medium bowl, stir together tomatoes, artichoke hearts and olives; set aside.
  • 2
    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.
  • 3
    Place packets on grill over medium heat. Cover grill; cook 20 minutes or until fish flakes easily with fork.
  • 4
    Open packets carefully. Sprinkle salt and pepper over top; serve with lemon wedges.

Tips from the Betty Crocker Kitchens

  • tip 1
    The tomato mixture can be prepared in advance.
  • tip 2
    If desired, add 1 tablespoon of finely chopped fresh oregano leaves to the packets before cooking.


Nutrition Facts are not available for this recipe
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