This meal was an adaptation of a recipe I found on epicurious, here is the link to the original recipe that uses snap peas and capers.  I used haricots verts, added cherry tomatoes, thinly sliced my potatoes and used some different seasonings.  Instead of grilling the packets, I baked them in the oven.  Many of the comments on the website talk about the variations on this dish and all the many things you can use to make these packets fit what you like or what you have in the kitchen.

Ben and I both thought it was a nice, light dinner.  We also liked the amount of clean up!  As long as you don’t cut through the foil (like I did on one of the packets) you won’t have any pots and pans to clean.  There are a few things I would do differently the next time I make these.  I’d probably skip the tomatoes.  While I love the color they add, they were just too mushy.  Maybe a few slices of sun-dried tomatoes would have been better, or roast them separately and toss them on after the fish is baked.  I’d also add less liquid, or serve with some nice crusty bread to soak up the sauce.  If you want it less saucy, shoot for the smaller amount of liquid listed below.  I did not make my foil long enough, so everything was really crammed together in the packets.

For the seasoning I used Citrus Seafood Rub from Adams Reserve seasoning that I bought at HEB.  The ingredient list printed on the label includes garlic, onion, coriander, dill weed, tarragon, pepper, paprika, fennel seed, lime and lemon oil.  If you can’t find this rub, but I would suggest you at least try to find it because it is so delicious, you could use some of the spices listed in the rub, or find another seafood rub or any spice mix you enjoy.

Tilapia Packets with Potatoes and Haricots Verts

Ingredients

• 4 tilapia fillets
• 2-3 red potatoes, thinly sliced, larger slices halved
• 1-2 cups haricots verts, cut in half
• 12-15 cherry tomatoes, halved (optional)
• salt and pepper
• Adams Citrus Seafood Rub (or another seafood seasoning you like)
• 1 lemon, juiced
• 2-4 tablespoons white wine or chicken broth
• 2-3 tablespoons butter
• Parsley, freshly chopped, for garnish

Directions

1. Preheat oven to 375°F.
2. Toss potatoes and haricots verts with about 1/2 teaspoon of salt and a few grinds of black pepper.
3. Cut 4 pieces of heavy duty foil into 18-inch pieces, fold each in half, then unfold.  Spray one side with cooking spray and lay one fillet down.  Season with salt, pepper and between 1/4 and 1/2 teaspoon of the spice rub.  Sprinkle with 2-3 teaspoons of lemon juice.
4. Take 1/4 of the vegetables and spread them around the fish.  Add halved cherry tomatoes now if using.  Fold up the sides of the foil and pour 1/2-1 tablespoon of wine around the edge.  Dot the top with a few small pieces of butter.  Fold the top of the foil down and crimp all the edges together.  Cut a small slit in the top of the packet and transfer to a rimmed baking sheet.
5. Repeat with remaining fillets and bake packets for 15-20 minutes.  Check a potato slice for doneness.
6. Open packets, sprinkle with parsley and serve.

Since it was after 6 when the movie got out, we decided to grill steaks and make some quick side dishes.  Thank God for the iPhone!  Without it I wouldn’t have been able to find this yummy mashed potato recipe on Epi.  Salad would have been another easy side, but I opted to make something a little more exciting; sautéed green beans with toasted walnuts.

The potatoes were creamy and delicious with an incredible nuttiness from the browned butter and subtle onion flavor.  I halved the recipe from epicurious so make 4 servings.  I finished the potatoes quite a bit before the steaks were finished, so I kept them covered on the stove and they dried out a bit.  I added a little bit more whole milk and sour cream (maybe a tablespoon of each) before serving to make them creamier.

I think these potatoes would be a good complement to an Asian marinated chicken or steak.  I also think that low fat milk and sour cream could be substituted.  You cannot, however, skimp on the butter!  The butter makes this a special dish and a nice change from an ordinary mashed potato.

Brown Butter and Chive Mashed Potatoes

• 2 ½  lb yellow-fleshed potatoes such as Yukon Gold, peeled and cut into 1-inch pieces
• ½  tablespoon salt
• ½  cup whole milk
• 1/3 cup sour cream
• 6 tablespoons unsalted butter
• 1 bunch scallions, cut crosswise into 1/2-inch pieces
• 1/4 teaspoon black pepper

1. Cover potatoes with cold water by 2 inches in a 5- to 6-quart heavy pot and add 1 1/2 teaspoons salt. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
2. Drain potatoes in a colander, then return to pot and cook over moderate heat, shaking pot occasionally, until dry, 1 to 2 minutes. Mash hot potatoes with masher or force through food mill into another pot, then cover to keep warm.
3. Bring milk with remaining 1/2 teaspoons salt just to a boil in a 1-quart saucepan, then remove from heat and stir into potatoes until combined. Stir in sour cream, then cover and keep warm.
4. Cook butter in a 12-inch heavy skillet over moderately high heat, stirring frequently and scraping up brown bits, until foam subsides and butter is golden brown, about 8 minutes. Add scallions and pepper and cook, stirring, until slightly softened, about 2 minutes. Fold butter mixture into mashed potatoes and season with salt.