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Prep 10min
Total30min
Servings2
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Ingredients
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
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Steps
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.
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The tomato mixture can be prepared in advance.
If desired, add 1 tablespoon of finely chopped fresh oregano leaves to the packets before cooking.
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Nutrition Facts are not available for this recipe
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