ALMOND CRUSTED TILAPIA WITH CARAMELIZED ONIONS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. The best Thing about using Reynolds Wrap foil is the easy clean up. These tilapia fillets are like a little gift packet. Bursting with flavor.
Provided by May I Have That Rec
Categories Nuts
Time 55m
Yield 4 Fillets, 4 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 475°F.
- 2. Cut 4 pieces 7 inch pieces of Reynolds Wrap Foil. Coat the bottom of each piece with 1/2 tbsp olive oil.
- 2. In a large bowl, combine sliced onions with balsamic vinegar, honey, remaining olive oil and a pinch of salt, mixing well so the onions are well coated.
- 3. In a medium bowl, combine ground almonds with lemon zest and a pinch of salt.
- 4. Divide onions equally on each piece of foil. Close the foil to form 4 sealed packets and place them on a large baking sheet in the oven. Bake for 20 minutes. Carefully open the packets and broil for 4 minutes. Remove baking sheet from the oven and turn the temperature down to 425°F.
- 5. In the meantime, season each tilapia fillet on both sides with salt, garlic powder and lemon pepper. Place one fillet in each packet on top of the caramelized onions and top with ground almonds. Drizzle with olive oil, close the packet and return to the oven. Bake at 425F for 18-20 minutes. Open the packets and broil for 1-2 minutes until golden brown.
- 6.Garnish with chopped basil or parsley, lemon zest and fresh lemon juice before serving.
Nutrition Facts : Calories 376.2, Fat 23.1, SaturatedFat 2.8, Cholesterol 14.2, Sodium 645.3, Carbohydrate 35.3, Fiber 4.2, Sugar 25.4, Protein 10.9
TILAPIA WITH ALMONDS
This is a really easy, fast way to prepare tilapia fillets. My whole family loves it, even the babies! The basis for this recipe came from the back of the bag of frozen fillets.
Provided by ShiDawn
Categories Tilapia
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter over medium-high heat in non-stick skillet.
- Add thawed fillets and salt and pepper to taste.
- Cook 2 minutes on each side, or until fish is opaque and flakes easily with fork.
- Remove fillets to a plate.
- Add almonds to skillet (a little more butter may be necessary), and toast lightly.
- Stir in lemon juice.
- Spoon almonds over fish and serve.
PAN SEARED TILAPIA WITH ALMOND BROWNED BUTTER AND SNOW PEAS
A nice quick meal. You can prepare it as written or substitute any other white fish and sauteed asparagus for the snow peas.
Provided by Riverlivin
Categories Tilapia
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, bring lightly salted water to boil.
- Add pea pods. Cook for 2 minutes. Drain and set aside.
- Meanwhile, season fish with salt and pepper on one side; sprinkle with flour.
- Heat a large skillet over medium-high heat.
- When the pan is hot (a drop of water should sizzle or roll) remove from heat and add olive oil, tilting pan to coat with oil.
- Return pan to heat and add fish (if necessary, cook fish half at a time).
- Cook fish for 4 to 5 minutes or until it is easy to remove with spatula.
- Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily when tested with a fork.
- Arrange peas on a serving platter; arrange fish on top of peas.
- Reduce heat to medium.
- Add butter to skillet. When butter begins to melt, stir in almonds.
- Cook for 30 to 60 seconds or until butter is melted and nuts are lightly toasted (do not let butter burn).
- Spoon butter mixture over fish fillets.
- Sprinkle with parsley.
Nutrition Facts : Calories 243.6, Fat 15.6, SaturatedFat 5.1, Cholesterol 72, Sodium 139.5, Carbohydrate 2.4, Fiber 1, Sugar 0.4, Protein 24.7
APRICOT ALMOND PILAF
A sumptuous but easy Persian-inspired dish. Rosewater can be found in Middle Eastern groceries and in many large supermarkets. The carrot, saffron, and apricots make for a beautiful gold color. Add a pinch of cinnamon or cardamom along with the saffron, if desired.
Provided by JOHNTHEBEAR
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
- Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.
Nutrition Facts : Calories 289 calories, Carbohydrate 46 g, Cholesterol 15.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 636.5 mg, Sugar 6.1 g
RICE PILAF WITH PEAS AND ALMONDS
This pilaf is good with beef stew, seared salmon, or bacon -- or try it with our Slow-Cooker Chicken Mole.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt butter over medium heat. Add shallot and cook until softened, 3 minutes. Add rice and cook, stirring, until fragrant and toasted, 2 minutes. Season with salt and pepper and add bay leaf and hot water. Bring to a boil over high; reduce to a simmer, cover, and cook 15 minutes. Add peas and almonds. Cover and cook until peas are warm and water is absorbed, 5 minutes. Fluff with a fork and serve.
Nutrition Facts : Calories 156 g, Fat 8 g, Fiber 2 g, Protein 4 g, SaturatedFat 4 g
SPICED CARROT, CHICKPEA & ALMOND PILAF
A one-pot rice dish with North African flavours that works equally well as a side or main
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a lidded casserole dish. Add the onions and cook for 8 mins, until soft. Tip in the carrots, harissa and rice and stir for a couple of mins. Pour over the stock, bring to the boil, then cover with the lid and simmer for 10 mins.
- Fork through the chickpeas and cook gently for 3-5 mins more, until the grains of rice are tender and all the liquid has been absorbed. Season, turn off the heat, cover and leave to sit for a few mins.
- Sprinkle the almonds over the rice mixture and serve with a dollop of yogurt.
Nutrition Facts : Calories 543 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
BROCCOLI, PEAS AND CARROTS CASSEROLE
I was looking for a fresh broccoli recipe and couldn't find any one I liked. So I thought that I will make my own. It actually was not so bad. :)
Provided by Yaneya
Categories Onions
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- 1. Chop broccoli in 1 inch pieces
- 2. Steam broccoli for 3 minutes,
- 3. Defrost or steam frozen peas and carrots.
- 4. Dice and sauté onion with 2-3 t.s. of butter or oil until soft and slightly brown.
- 5. Mix together cream of chicken soup, shredded cheese, onion, broccoli, carrots and peas.
- 6. Spoon mixture in the casserole dish
- 7. Top with corn flakes.
- 8. Drizzle with the rest of melted butter or oil.
- 9. Bake for 30 to 35 minutes at 350°F
- If you like to have vegetables slightly undercooked, remove casserole 10 minutes earlier. Also, you can add a 1/4 cup of chopped almonds for extra crunch.
Nutrition Facts : Calories 194.3, Fat 8.9, SaturatedFat 4.4, Cholesterol 18.3, Sodium 437.4, Carbohydrate 25.1, Fiber 7.2, Sugar 4.7, Protein 8.6
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