4 Yalelo Tilapia fillets
1/4 bunch parsley, curly or flat
4 tablespoons unsalted butter
1 cup white wine
1 bunch asparagus
1 pint cherry tomatoes, cut in half
10 fingerling potatoes, sliced in half
Preheat a grill to medium-high heat. Create 4 pouches from aluminum foil: Fold each of 4 sheets of foil in half, seal the two side edges by folding about 1/4 inch of the sides together and tucking underneath, then repeating the fold and tuck again. (There will be liquid inside, so we want a tight seal. Be sure to leave the top of the pouch open.
Place equal amounts of parsley, butter and wine in each pouch. Lay one tilapia fillet over the top of each.
Gently sprinkle olive oil over asparagus.
Place asparagus directly onto the grill. Grill 3–4 minutes or until cooked. Remove from grill and reserve.
Place fingerlings directly onto the grill. Grill 10–14 minutes, depending on their thickness.
While fingerlings are grilling, close and seal the aluminum foil pouches and place them directly onto the grill, 10–14 minutes.
While the fish and potatoes are grilling, cut the asparagus in half crosswise.
Atop 4 plates, cross 2 asparagus spears over 2 others to build short platforms, like Lincoln logs. Arrange cherry tomatoes and fingerlings around the platforms.
Remove the pouches from the grill and open them. Be careful—superheated steam will escape when the pouches are opened. Place 1 tilapia fillet atop each platform and spoon the sauce around the fish.