Bake Tilapia With Red Wine Rsc Food

BAKED FRESH WHOLE TILAPIA #RSC

Steps:

• Directions - Tilapias (already scaled and dressed).
• Wrinkle the 4 sheets of heavy duty non-stick Reynolds aluminum foil to facilitate flavor distribution, coat each with EVOO with brush.
• Spread lemon rind, thyme on foils.
• Coat each Tilapia with bacon fat, sprinkle salt, paprika, ground pepper and fish sauce. Score the fish (see photos).
• Wrap each fish in its own foil pouch. Puncture pouch with a few hole for steam venting.
• Preheat oven to 500 degrees F. Place pouches in oven for 15 minutes. Open pouches immediately so that the fish skin will remain crispy.
• Directions - two sauces, each to be enjoyed by guest separately or combined.
• Collect juices from the pouches, and discard thyme sprigs and charred lemon rind.
• Mix heavy cream, garlic, chopped onion, artichoke hearts, sea salt and wine use a hand blender to blend all into a sauce.
• Simmer the above for 10 minutes and divide into two parts.
• Roast bell peppers, remove seeds and add to sauce part one. Add Paprika and concord grape juice.
• Blend above with hand blender until smooth and simmer for 10 minutes.
• Mix lemon juice, brown sugar, Candace Grape juice, and Monterrey Jack cheese.
• Blend above with hand blender until smooth and simmer for 10 minutes.
• Plate everything as per suggested photos on steamed Yard-Long String beans.

SUMMERTIME TILAPIA

Steps:

• Combine the shallots, garlic, oregano, sugar, olive oil, vinegar, lime juice, tequila, salt, and pepper in a gallon-sized sealable bag; shake to combine. Add the tilapia to the mixture and store in the refrigerator 2 to 4 hours, turning every 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and prepare the surface with cooking spray.
• Arrange the fish on the prepared baking sheet. Discard remaining marinade.
• Bake in the preheated oven until the fish flakes easily with a fork, about 10 minutes.

BAKED TILAPIA WITH RED PEPPERS AND MONTEREY JACK CHEESE #RSC

Steps:

• Preheat the oven to 425 degrees.
• Line a baking dish with lightly greased Reynolds Wrap Aluminium Foil and place the Tilapia Fillets.
• In a food processor mix the rest of the ingredients except the lemon juice and make a coarse paste.Top the fillets generously with the paste. Cover the dish with another layer of Reynolds Wrap foil and bake in the oven for about 10 minutes.
• Arrange on a plate and drizzle lemon juice all over.
• Serve hot with some salad for a light and healthy meal.

CREAMY CAJUN TILAPIA IN A BOAT #RSC

Steps:

• Thaw Tilapia filets if they're frozen. Mix dry ingredients in a small bowl. Sprinkle both sides of the fish and cover with Reynolds wrap and place in the frig. Allow to rest as you slice the corn off the cob, julian red bell peppers and zucchini, then chop the shallots and fresh garlic. Melt the butter is a large sauce pan on medium heat. Add the garlic and shallots, and cook until softened. Next add the wine and stir. Then add the cream and corn and stir well. Simmer 10 minutes, then cover and remove from heat. Allow to cool as your prepare your boats. Tear off 4 nice size sheets of Reynolds Wrap Foil. Remove the filets from the frig. First place a filet on each piece of foil, then top the filet with zucchini and bell pepper. Begin to form your boat so the creamy corn mixture won't run out. Smother the filets and vegetables with the sauce and garnish with cilantro. Save any leftover sauce for those who like extra sauce. Fold the foil tightly in the shape of a swan if you like to impress your guest and so the steam and sauce won't escape. Bake @425* for 15 minutes on a cookie sheet. Remove from oven~Plate but do not open the boats. Garnish plates with the leftover red bell peppers, zucchini and cilantro. Now, open the boats! Serve with French bread and white wine. Bon Appe'tit!

BAKE TILAPIA WITH RED WINE #RSC

Steps:

• Slice the bacon into small pieces,.
• Cut the red bell pepper into small cube.
• Dice the peach into small piece also ( not too small).
• Place the Reynolds wrap foild on the counter, cut few slice of unsalted butter, put the butter on the foild.
• Then place the tilapia on top of the butter.
• Stuff the green onion in the fish's belly, a pin of salt and pepper over the fish.
• Then the red wine, make sure rub the wine all over the fish.
• Place the fish in position then put on red pepper, bacon, peach, evenly from head to tail. Then put few more cube of unsalted butter on the top (for moist). Wrap the foild. Put it inti the oven at 350 for half hour.

EASY TILAPIA WITH WINE AND TOMATOES

Steps:

• 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.

STEAMED TILAPIA IN WINE SAUCE

Steps:

• Sprinkle fillets with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place each fillet on 1 side of a piece of heavy-duty foil (about 18x12-in. rectangle). Top with peas, chives and butter. Drizzle with wine; sprinkle with the remaining salt and pepper. Fold foil around fish and peas, sealing tightly., Grill, covered, over medium heat 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Spoon juices over fish and peas. If desired, top with additional minced chives. Serve with rice.