Foil Pack Grilled Tilapia
Ingredients:
- 1 large lemon
- 1 lb. asparagus, ends trimmed
- 1 1/4 tsp. salt
- 3/4 tsp. black pepper
- 4 Tbsp. butter, cut into 8 pieces
- 4 tilapia fillets (about 1 1/2 lbs.)
- 1/2 tsp. garlic powder
- 1 tsp. Seafood seasoning
- 8 dill sprigs or dried dill seasoning
Directions:
- Set grill for medium-high heat (400 to 450 F). Tear off four 16-inch sheets of heavy-duty foil.
- Slice the lemon in half. Slice one half into eight thin rounds. Cut the other half into four wedges.
- Divide the asparagus among the foil, arranging them in the center of each piece in a single layer. Sprinkle with ¼ teaspoon each salt and pepper, and top each pile with a piece of butter. Drape a tilapia fillet on top of each asparagus pile. Sprinkle fish with garlic powder, seafood seasoning and remaining salt and pepper. Top each fillet with a piece of the remaining butter, dill sprigs and two lemon slices.
- Bring the long ends of each piece of foil together and fold over to seal. Fold over the opposite ends to seal and form a packet.
- Place the foil packets on the grill, cover, and cook for 10 to 12 minutes. The fish should flake easily with a fork.
- Remove from the grill. Carefully open the packets and serve with the lemon wedges.
