Makes 4 servings
2 medium zucchini, sliced
1 shallot, thinly sliced
1 cup cherry tomatoes, halved
2 cups corn kernels (from 2 to 3 ears fresh corn)
8 teaspoons olive oil, divided
salt and pepper to taste
¼ cup thinly sliced fresh basil
4 6-ounce skinless tilapia fillets
4 tablespoons chicken broth, vegetable broth, or white wine
2 teaspoons lemon juice
Kosher salt and freshly ground pepper
1. Heat grill to medium.
2. Toss zucchini, shallot, tomatoes, and corn with 4 teaspoons olive oil and salt and pepper to taste. Stir to combine.
3. Dividing evenly, place the vegetable mixture in the center of four 24-by-12-inch pieces of heavy-duty foil. Top with basil leaves and a fish fillet. Drizzle each fillet with 1 tablespoon broth or wine, 1 teaspoon olive oil, and ½ teaspoon lemon juice. Season liberally with salt and pepper.
4. Fold foil over and crimp edges to form packets.
5. Place the packets on the grill and cook until fish is just cooked through, about 5-10 minutes, depending on the thickness of the fish. (A fillet that’s only ½-inch thick will cook in 5-6 minutes, a fillet that’s 1-inch thick can take up to 10 minutes.) Remove from heat and cut open packets carefully, being mindful of steam.
Carbohydrates: 20 g
Fat: 14 g
Protein: 34 g
Fiber: 3 g