Saturday, August 25, 2012

Grilled Lemon & Herb Tilapia Packets

Yum
I used tilapia in this recipe because our store was fresh out of salmon. It figures that they had them the week before and I planned for this recipe...to find out they didn't have them when I went back for them. I was really surprised when both kids devoured their tilapia. Neither of them are huge seafood eaters, which is probably because Nick and I aren't either. We eat tuna...and that's about it. But I'm trying to introduce foods that we aren't too familiar with. We will be trying this again soon with salmon.

(Print)
What you need:
  • 2 cups uncooked rice
  • 1 3/4 cups chicken broth
  • 1 cup carrots, grated
  • Tilapia filets
  • 1 tsp. lemon pepper
  • 1/2 tsp. salt
  • 1/3 cup chopped chives
  • 1 medium lemon, cut into wedges
Directions:

Soak rice in chicken broth for around 5 minutes. Stir in carrots.

On a large piece of foil that has been sprayed with nonstick cooking spray, place your filets. Season with lemon pepper and salt and top with chives.

Spoon rice around the edges and add lemon wedges, then fold and seal.

Grill on low heat for 11 to 14 minutes until filets flake with a fork easily.


Recipe adapted from Betty Crocker

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