Tilapia Packets with Zucchini and Potatoes

Cooking in foil produces flavorful and tender fish and vegetables.

Yield: 4 servings
Prep Time: 15 minutes
Marinate Time: 15 minutes

Grill Time: 8 to 10 minutes

1 package white wine & herb marinade
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, water, oil and tilapia in a resealable plastic bag. Refrigerate for 15 minutes (or longer) 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.