Grilled Tilapia Packets with Mushrooms Zucchini and Potatoes
Elevate your next outdoor dining experience with these Grilled Tilapia Packets with Mushrooms, Zucchini, and Potatoes—an easy, nutritious, and flavor-packed recipe that's perfect for warm-weather grilling. Tender tilapia fillets are nestled atop a colorful medley of baby potatoes, zucchini, and cremini mushrooms, all seasoned with fragrant garlic, smoked paprika, and a zesty squeeze of fresh lemon juice. Sealed in individual foil packets, this convenient cooking method locks in moisture and melds the flavors beautifully while keeping cleanup minimal. Ready in just 45 minutes, this versatile dish is ideal for dinner on the patio, family barbecues, or even weeknight meals. Serve the packets as-is for a rustic presentation or transfer to plates for an elegant yet simple seafood feast. This recipe is a must-try for seafood lovers looking to combine wholesome ingredients with effortless grilling!
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 12 pieces Baby potatoes
- 2 medium Zucchini
- 8 ounces Cremini mushrooms
- 4 tablespoons Olive oil
- 4 cloves Garlic
- 1 large Lemon
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Smoked paprika
- 4 pieces Foil sheets
Instructions
Preheat the grill to medium-high heat, approximately 375-400°F (190-200°C).
Scrub the baby potatoes clean and slice them into thin rounds about 1/4 inch thick for even cooking.
Trim the ends of the zucchini and slice them into thin rounds, similar in thickness to the potatoes.
Clean the cremini mushrooms with a damp paper towel and slice them into halves or quarters depending on their size.
Mince the garlic cloves and finely chop the fresh parsley.
Cut the lemon in half. Slice one half into thin rounds and juice the other half into a small bowl.
Tear off 4 large sheets of foil, each approximately 12x18 inches, ensuring enough space to fold and seal the packets properly.
Place equal portions of potatoes, zucchini, and mushrooms in the center of each foil sheet to create a bed for the fish.
Drizzle 1 teaspoon of olive oil over the vegetables on each sheet, followed by a sprinkle of salt, black pepper, and smoked paprika.
Lay one tilapia fillet on top of the vegetable mixture in each packet.
Drizzle 1 teaspoon of olive oil and a squeeze of lemon juice over each fillet. Place a lemon slice and a garnish of chopped parsley on top of each fish.
Fold the foil sheets up around the fish and vegetables, crimping the edges tightly to form a sealed packet.
Place the packets on the preheated grill and cook for 20-25 minutes, or until the potatoes are tender and the tilapia is cooked through and flakes easily with a fork.
Carefully remove the packets from the grill and let them cool for 2-3 minutes before opening to avoid steam burns.
Serve directly in the foil packets or transfer the contents to plates for a wholesome and flavorful meal.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 6362 mg | 277% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 37.3 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 273 mg | 21% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 5872 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
