Classic bruschetta fixings are spooned onto tilapia fillets and grilled in foil packets to make this easy 20-minute fish dinner.
What You Need
Original recipe yields 2 servings
1 tomato, seeded, finely chopped
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
1/2 tsp. minced garlic
1/2 lb. tilapia fillets
1/2 tsp. black pepper
1/2 cup each red and yellow pepper strips (1/2 inch wide)
1/2 cup zucchini slices (1/2 inch thick)
2 Tbsp. KRAFT Shredded Parmesan Cheese
1 cup hot cooked quinoa
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Let's Make It
Heat grill to medium-high heat.
Combine tomatoes, 2 Tbsp. dressing and garlic. Place fish in center of large sheet double-layer heavy-duty foil sprayed with cooking spray. Sprinkle with black pepper; top with tomato mixture. Fold foil to make packet.
Grill 8 to 10 min. or until fish flakes easily with fork. Meanwhile, toss remaining vegetables with remaining dressing; grill 5 min. on each side.
Cut slits in foil to release steam before opening packet. Sprinkle fish with cheese. Serve with grilled vegetables and quinoa.
Prepare using cod, haddock or halibut fillets.
Substitute hot cooked rice for the quinoa.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.