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Fish and Vegetable Foil Dinner
Get dinner on the table in less than 30 minutes with these Fish and Vegetable Foil Dinner packets!
Course
Main Dish
Cuisine
American
Keyword
fish
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
packets
Calories
229
kcal
Author
Liz Call
Ingredients
4
frozen tilapia fillets
thawed
1
bunch
asparagus
(about 20 spears)
2
bell peppers
any color - chopped
1
yellow squash
1
zucchini
1-2
lemons
cut into slices
2
teaspoons
lemon juice
Salt & pepper
to taste
Garlic powder
to taste
Instructions
Lay 4 foil pieces down on the counter. Each piece should be about 16 inches long.
Wash and cut the ends off the asparagus spears. Lay down 5-6 spears on each piece of foil.
Wash and slice yellow squash and zucchini. Lay 3-5 slices of each over the asparagus.
Add chopped bell peppers along the sides of the asparagus.
Sprinkle with salt, pepper, and garlic powder.
Lay tilapia fillets over vegetables.
Sprinkle lemon juice over top of fish, about 1/2 teaspoon per fillet.
Sprinkle with salt, pepper, and garlic powder. Then lay 1 or 2 slices of fresh lemon over the top of each fish.
Wrap up the foil around the fish and veggies making a packet.
Cook on a grill set to high (about 400 - 450 degrees) for 4 - 5 minutes on EACH side.
Remove from grill and carefully open the packets. Serve immediately.
Nutrition
Calories:
229
kcal
|
Carbohydrates:
14
g
|
Protein:
39
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
85
mg
|
Sodium:
147
mg
|
Potassium:
1160
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Vitamin A:
2909
IU
|
Vitamin C:
115
mg
|
Calcium:
70
mg
|
Iron:
4
mg