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READY IN 25 mins

Easy Tilapia with Wine and Tomatoes

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"This is a super quick, super easy recipe that is sure to please. Tilapia fillets are easy to cook on the grill in a foil bag." — chowsito

Ingredients Edit and Save

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Types of Salt

Battle of the Butter: Salted vs. Unsalted

Garlic: Fresh Vs. Powdered

Original recipe makes 4 servings Change Servings

4 (4 ounce) fillets tilapia
salt and pepper to taste
4 tablespoons butter
3 cloves garlic, pressed

4 fresh basil leaves, chopped
1 large tomato, chopped
1 cup white wine

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Directions

Preheat a grill for medium-high heat.
Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

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PREP 10 mins
COOK 15 mins
READY IN 25 mins

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healthy and delicious with a few easy modifications--doubled the garlic and tomato, drizzled each fish with a small amount of olive oil and omitted the butter, added lots of salt and pepper and a splash of fresh lemon juice, sprinkled fish with dried basil rather than basil leaves (didn't have any on hand). baked in the oven at 425 for 20 minutes in 9x13 covered tightly with foil but can't wait to try it on the grill this summer. i served it up with brown rice and green beans for a nutritious and delicious dinner. i will keep this one in my regular rotation for sure!

—sjwRN

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Most Helpful Critical Review

Aug 09, 2006

This wasn't bad. I used sliced cherry tomatoes (fresh from my windowsill) and lemon pepper. Way, way too much wine! Most of it leaked out of the packets, but enough stayed in to keep the fish moist. I'll make it again, just with less wine.

—mrsquigley

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504 Ratings

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Dec 28, 2006

This was a great recipe! I did alter it a bit for my taste - baked it in the oven in a 9x13 pan for 20 minutes at 425 - threw all the indredients on top, included a splash of lemon, left out the tomatoes (don't like them) and I sauteed some onions and portobello mushrooms while I was waiting for the oven to heat up and put those on top too when I baked it. I didn't have fresh basil on hand so I used dried - still delicious! This is the first tilapia I've cooked that wasn't just so-so!

—MOLNARJL

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Oct 11, 2006

I thought this recipe was great; I will definitely make it again! I tweaked it just a tad. I only used 1/2 T. of butter on each piece of fish. I used more garlic because I love it. I will also use more basil next time. I didn't have fresh tomato, so I used a 14.5 oz can of diced tomatoes, drained. I squeezed some lemon juice and sprinkled with feta cheese just before serving. YUM!!

—BrookieCrocker

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Sep 27, 2007

excellent recipe! I changed it around a bit though. Instead of grilling the tilapia, I baked it on a 13x9 in baking dish, at 425 degrees for 20 min. I sauteed some mushrooms and onions in a little butter with some salt and pepper and threw it on top with the rest of the ingredients. Instead of using basil, I used dried parsley, because I didn't have any basil. I also sprinkled the fish with garlic powder as well as fresh garlic because we LOVE garlic. Didn't use the tomatoes, not a fan of them. The butter and wine sauce was amazing, the fish was flaky and delicious...this recipe is a must!

—Jess

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Jul 02, 2006

Easy to make with a delicious, full flavor. This is a favorite at my house. I follow the recipe exactly, except that I cook it in foil in a pan in the oven at 400 degrees for around 20 minutes.

—aimeeserene

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Apr 26, 2006

It was too chilly outside to grill, so I made this on the stovetop, poaching the fish in a covered saute pan. Used about a 1/2 can of drained petite diced tomatoes since fresh tomatoes sold at the grocery are still not-so-fresh in the taste department. Doubled the garlic and basil amounts, but reduced the butter by half. Once the fish was done and plated, I reduced the poaching liquid by half and poured on top. Very light entree which was enjoyed by all. Thanks for an easy recipe!

—Nicolette

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Apr 02, 2006

This was an excellent recipe. I didn't have fresh tomatoes on hand so I used diced canned w/ garlic, oregano and basil and added extra garlic. I do think it could have used more salt, but it was yummy. I also baked it in the oven at 400 for about 18ish minutes. Thumbs up!

—ALWSDREMIN

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Nutrition

Calories
277 kcal
14%

Carbohydrates
4.2 g
1%

Cholesterol
72 mg
24%

Fat
13.1 g
20%

Fiber
0.6 g
2%

Protein
23.7 g
47%

Sodium
256 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Tilapia with Wine and Tomatoes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 277
Calories from Fat: 118

% Daily Value *
Total Fat 13.1g 20 %
Saturated Fat 7.6g 38 %
Cholesterol 72mg 24 %
Sodium 256mg 10 %
Potassium 633mg 18 %
Total Carbohydrates 4.2g 1 %
Dietary Fiber 0.6g 2 %
Protein 23.7g 47 %
Sugars 1.8g
Vitamin A 17 %
Vitamin C 14 %
Calcium 7 %
Iron 6 %
Thiamin 12 %
Niacin 39 %
Vitamin B6 34 %
Magnesium 17 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.