Grilled Tilapia Poached in Garlic Citris Wine

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Ronald Cowgill 1

"Tilapia is placed in serving size packets of poaching fluid wrapped in foil for grilling. I use unripened slices of Meyer lemons, navel orange, garlic, and shallot with a healthy splash of white wine. Topped with butter and sprigs of fresh thyme, this entree provides a flavorful poached fish that is probably applicable to any mild white fish."
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Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Line a small rectangle baking pan with foil, using enough foil for a large overlap to cover the fish prior to placing on the grill. Plan for two grill poaching packets of 4 servings. Divide the shallots, garlic, lemon, and orange slices evenly on the foil for each packet. Add slices of butter as a top layer before adding the fish. Add the fish and top with the thyme sprigs, divided. Add the wine to the packet. The wine should cover the bottom of the packet completely. Then fold the long flap over the fish, and make a finger tight seal with the bottom foil. Place on a 400 degree F. grill, with the top closed for about 15 minutes. Remove from packet to serving dish, retaining some of the orange and lemon slices, and the garlic and thyme, for decoration. Pour the remaining poaching fluid over the fish. Keep warm until ready to serve. Enjoy!



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