Lemon Glazed Tilapia & Veggie Bundles

Grilled and glazed tilapia fillets with grilled veggie bundles seasoned with herbs, sea salt and wine.

4 fresh tilapia fillets
olive oil mist or rub
Tony’s Lemon Pepper Seasoning, or recipe follows
East West Tropical Lemon Sauce

1 cup Tony’s Stir Fry Squash & Carrots, or shredded veggies
1/2 cup fresh peas or fresh corn kernels
6-8 mushrooms of your choice, sliced
8 grape or small cherry tomatoes, whole
herbs of your choice, to taste – fresh or dried
pinches of sea salt and ground black pepper
4 tsp extra virgin olive oil
2-3 TBS vermouth or wine

Special equipment: parchment paper, aluminum foil

Pat tilapia fillets dry and mist or rub with olive oil. Season to taste with Tony’s Lemon Pepper Seasoning, or use the simple recipe below. Preheat a medium to medium-hot grill.

Tear four squares each of aluminum foil and parchment paper. Place the foil side by side and lay the parchment on top.

Toss shredded veggies and peas or corn kernels and place off center on the parchment, shaping into a nest. Top with sliced mushrooms and tomatoes, sprinkle with herbs and seasonings, drizzle with olive oil and vermouth, and fold into a flat bundle. Do not overstuff bundles and wrap well in hold everything in. Wrap again with foil, drug-store style, keeping the bundle flat.

Grill the vegetables bundles over direct heat, times vary with conditions, but the veggies take longer than the fish. When the veggies are 10 minutes from being done, start grilling the tilapia.

Brown one side of the tilapia, turn and brush second side with lemon or other glaze). Reduce heat and close grill, cooking until fish is cooked and glazed. Carefully remove and serve over rice alongside veggie bundles – open bundles carefully! - Chef Mick, www.TonysMarket.com
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