4 Servings 15 min Cook
1 Spray , about 1/3 second Pam Cooking Spray
20 Oz Tilapia
1 Tsp Salt
1/2 Cup Lemon Juice
1 1/3 Tbsp, drained Capers
3 Cup Snap Beans
4 Tbsp Butter
2 0 Potato medium (2-1/4" to 3-1/4" dia) Red Potatoes
8 Fl oz White Wine
4 Slice (1/8 lemon) Lemons
Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
Season tilapia with 1/2 teaspoon salt; place 1 fillet in center of 1 half of each piece of foil.
Sprinkle each fillet with 2 tablespoons lemon juice and 1 teaspoon capers.
Toss snap peas with potatoes and remaining 1/2 teaspoon salt; divide evenly among packets.
Dot each fillet with 1 tablespoon butter.
Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup wine into each packet.
Crimp third side of packets to seal; place on grill; close lid, and cook until packets are fully puffed, about 12 minutes.
Carefully cut foil to open.
Serve with lemon wedges.