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Citrus Tilapia en Papillote (Melissa d'Arabian) Recipe

Citrus Tilapia en Papillote (Melissa d'Arabian) Recipe

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Citrus Tilapia en Papillote (Melissa d'Arabian)

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Ingredients:

Serving

2 tbsp extra-virgin olive oil
1 tbsp soy sauce
2 tsp grated ginger
1 clove garlic, mashed
zest of 1 lemon
zest and juice of 1 orange
four 4-oz tilapia fillets
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
2 cups fresh baby spinach , for serving
grilled summer relish , recipe follows
2 scallions, white and pale green parts only
1 ear corn
1 orange bell pepper
1 yellow squash , halved lengthwise
2 tbsp extra-virgin olive oil
salt and freshly ground black pepper
2 tbsp fresh lemon juice (from about 1 lemon)
2 tbsp extra-virgin olive oil
1 tsp white wine vinegar

Directions:

Preheat the grill to medium heat. Fold four sheets of foil in half crosswise to crease, and then unfold.
Combine the oil, soy sauce, ginger, garlic, lemon zest, orange zest and orange juice in a small bowl. Mix well to combine.
Place 1 fillet on one side of the crease on each sheet of foil and sprinkle with the salt and pepper. Divide the oil mixture equally among the fillets.
Working with 1 foil sheet at a time, fold the foil over the fillet and tightly crimp the edges of the foil to close the packets to create a papillote. Place each papillote on the grill and close the lid of the grill. Grill until the papillotes are fully puffed, about 12 minutes.
Carefully cut the foil to open and serve the fillets on the spinach and top with the Grilled Summer Relish.
Grilled Summer Relish:
Prepare the grill to medium heat. Brush the scallions, corn, bell pepper and squash on both sides with the oil. Sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Grill the vegetables until slightly charred and just tender, turning often, about 5 minutes for the scallions, 8 minutes for the squash and pepper and 10 minutes for the corn. Transfer the vegetables to a cutting board and cut into 1/4-inch pieces. Cut the corn from the cob directly into a bowl and mix in the scallions, peppers and squash.
Meanwhile whisk the lemon juice, oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Add the oil mixture to the bowl of vegetables; toss to coat. Yield: about 2 1/4 cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	228.7 Kcal (958 kJ)
Calories from fat	202.06 Kcal
		% Daily Value*
Total Fat	22.45g	35%
Sodium	1140.79mg	48%
Potassium	194.41mg	4%
Total Carbs	6.82g	2%
Sugars	1.17g	5%
Dietary Fiber	1.35g	5%
Protein	1.86g	4%
Vitamin C	10.5mg	17%
Iron	0.9mg	5%
Calcium	25.5mg	3%

Amount Per 100 g
Calories	269.5 Kcal (1128 kJ)
Calories from fat	238.1 Kcal
		% Daily Value*
Total Fat	26.46g	35%
Sodium	1344.27mg	48%
Potassium	229.09mg	4%
Total Carbs	8.03g	2%
Sugars	1.38g	5%
Dietary Fiber	1.59g	5%
Protein	2.2g	4%
Vitamin C	12.3mg	17%
Iron	1.1mg	5%
Calcium	30mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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