Recipe: Tilapia Packets with Zucchini and Potatoes (with Brussels sprouts variation)

TILAPIA PACKETS WITH ZUCCHINI AND POTATOES
"Cooking in foil produces flavorful and tender fish and vegetables."



1 package Weber White Wine and Herb Marinade Mix
1/4 cup water
1/4 cup Mazola Corn Oil
4 tilapia fillets
12 ounces small red or multi-colored potatoes
Aluminum foil
1/2 medium red onion, thinly sliced*
2 medium zucchini OR yellow summer squash, sliced*

Combine marinade mix, 1/4 water, oil and tilapia in a resealable plastic bag. Refrigerate for 15 minutes (or up to 30 minutes) for flavors to develop.

Wash potatoes and slice into thin slices. Place in microwave-safe bowl with 2 tablespoons water; cover. Microwave potatoes on HIGH (100% power) for 3 to 4 minutes until still firm but tender. Drain well.

Preheat grill to medium heat.

Cut aluminum foil into four 18-inch long sheets. Place 1/4 of the onion slices on each piece of foil. Top with 1/4 of the zucchini and then potatoes.

Remove tilapia from marinade; discard remaining marinade. Place a tilapia fillet on top of potatoes. Fold in sides of foil to form a packet. Repeat with remaining packets.

Grill packets over Direct Medium heat for 8 to 10 minutes or until fish flakes easily and vegetables are cooked through.

*FLAVOR VARIATION:
Substitute Brussels sprouts and leeks for the zucchini and red onions.

Makes 4 servings
Adapted from source: Mazola Oil, ACH Food Companies, Inc.