FREE IN−STORE DELIVERY with any purchase of $75 or more

 

Dill and white wine tilapia fillet en papillote

Preparation

12 minutes

Cooking

10 minutes

Servings

4

Dill and white wine tilapia fillet en papillote
Add to favourites

Please create an account and sign in to add recipes to your favourites.

 

Ingredients

750 g (25 oz.) fresh tilapia filets
15 ml (1 tbsp.) olive oil
1 lemon (zest and juice)
22 ml (1 1/2 tbsp.) fresh dill finely chopped
20 ml (4 tsp.) old-fashioned mustard
60 ml (1/4 cup) white wine
15 ml (1 tbsp.) capers
Salt and ground black pepper
180 ml (3/4 cup) mayonnaise
15 ml (1 tbsp.) capers chopped

Directions

  1. Preheat barbecue to high heat.
  2. Place the fish on squares of aluminum foil.
  3. Sprinkle with olive oil.
  4. In a bowl, mix half of the juice and lemon zest, dill, 10 ml (2 tsp.) of mustard, wine and capers.
  5. Pour the mixture over the fish and season before closing the parcels.
  6. Place the parcels on the hot barbecue and reduce heat to medium.
  7. Grill for 8 to 10 minutes, depending on how thick the fish is.
  8. Meanwhile, in another bowl, mix the remaining lemon juice and zest, the remaining mustard, the mayonnaise and the chopped capers.
  9. Add a generous amount of pepper.
  10. Serve the fish with the cold sauce.

NOTE : For vintage products, the vintage year in stock may differ from the one displayed on SAQ.com. Bottles may vary in appearance from the ones shown in product pages.
*SAQ.com reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.