CITRUS&HONEY TILAPIA WITH ROASTED CORN WRAPS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I like the recipe because its light and healthy i think a lot of people will enjoy it. I say less fat more flavor.
Provided by olgazh
Categories One Dish Meal
Time 45m
Yield 4 tilapia fillets, 4 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 415 degrees F. Lair the baking dish with "Reynolds Wrap Foil" (from 100% recycled aluminum).
- 2. In the bowl mix olive oil, honey, lemon and orange juice together. Add lemon zest, garlic sriracha, parsley and cilantro to the mixture.
- 3. Place the onions on the bottom of the baking dish. Put tilapia over the onions and season the fillets with salt and pepper.
- 4. Pour the citrus mixture over the fillets and cover with more foil. Let stand a side for 5 minute.
- 5. Meanwhile cut 4 pieces of foil and place the corn on each piece. Put salt, pepper and butter on the cobs. Wrap each corns like a candy, rolling them and twisting the ends.
- 6. Place the baking dish with tilapia and the corn wraps into the oven at 415 degrees F for about 25-30 minute At 15 min take the foil off the tilapia so the fillets can caramelized.
FOIL BAKED TILAPIA WITH FIESTA RICE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Perfectly steamed Tilapia over colorful Fiesta Rice. A delicious way to prepare fish and the clean up is a breeze.
Provided by gemini08
Categories < 4 Hours
Time 1h20m
Yield 4 plates, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Cook the rice (stove top or rice maker), add the tumeric and salt to the cooking water, the rice will turn a beautiful yellow color. When cooked, let it cool off, can be made ahead.
- Mix the marinade for the tilapia filets: oil, citrus juices and a dash of mexican oregano, marinate fish filets for up to one hour, not more or the fish will "cook" in the juice.
- Lay out 4 12 X 12 squares of heavy duty reynolds wrap, put 3-4 slices of lemons on one side of each and top with the fish filets. Season with salt and lemon pepper and spoon the marinade over. Fold the second half over and crimp the sides tightly, tuck the ends under.
- Lay the packages on a baking sheet and bake @ 375 for 12 - 15 minutes. Let the package rest for a few minutes, then open carefully, watch out for steam escaping.
- In the meantime, heat a tbsp of oil in a heavy skillet and saute the onions until golden. Add the peppers, corn and jalapeno and cook until soft, Add the rice and black beans and heat through. Season with salt and cumin.
- To serve, spoon a portion of rice on each plate, lay the fish on top, spoon the accumulated sauce over the fish and rice, garnish with the lemon slices and sprinkle some chopped cilantro over. Enjoy!
Nutrition Facts : Calories 674.6, Fat 20.2, SaturatedFat 3.2, Cholesterol 56.7, Sodium 191.4, Carbohydrate 91.1, Fiber 5.4, Sugar 5.4, Protein 32.7
FOILED AGAIN! BAKED TILAPIA WITH ROASTED VEGETABLES #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Tilapia fillets are simply seasoned with salt, pepper, and lemon zest, then packaged in aluminum foil for baking. Once done, they are topped with a browned butter and almond sauce with freshly squeezed lemon juice. It is paired with roasted cauliflower florets, red onion wedges and grape tomatoes for a sweet side dish Serve with rice or for a low-carb option, green salad.
Provided by threeovens
Categories Tilapia
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F; line 2 baking sheets with aluminum foil and cut off an additional 4 squares of foil to make fish packets.
- Melt butter in olive oil over low heat; brush foil squares with just a small amount of this mixture (the remainder will be used for the sauce) - alternatively, you can spray the foil with cooking spray.
- Season both sides of the fish with salt and pepper; lay one fillet on each foil square and grate the lemon zest over each.
- Close up packets and arrange on a prepared baking sheet; bake until fish flakes easily with a fork, 20 to 25 minutes.
- Meanwhile, place cauliflower florets, onion, and tomatoes in a bowl and drizzle with olive oil; arrange, in a single layer, on the other prepared baking sheet.
- Season vegetables with salt and pepper and roast until cauliflower just begins to brown on the edges and tomatoes soften and collapse, about 15 minutes.
- Once fish and vegetables are done, place almonds in remaining olive oil/butter mixture and heat just until almonds are golden, only about 1 minute - be careful, they burn easily (even if they do brown, they are still good).
- Open packets and plate fish with cauliflower mix along side; top with sauce and garnish with fresh parsley.
Nutrition Facts : Calories 628.7, Fat 45.8, SaturatedFat 9.1, Cholesterol 79.6, Sodium 378.1, Carbohydrate 24.7, Fiber 10.2, Sugar 8.6, Protein 38.7
ASIAN CILANTRO TILAPIA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I'm of a Korean background so the asian flavors of salty, sweet, sesame, ginger, garlic is present. My kids love it and I don't think they realize they're eating 'fish'. They don't need to know as long as they like it and eat it. lol. Using the tilapia is the best cuz of the lightness of the fish. The distinctiveness of the cilantro will give it a great fresh herb taste.
Provided by bellazoe
Categories Tilapia
Time 22m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 375.
- Make the marinade. Make sure to only use 3Tbsp of the sesame oil. This should make a little over 3/4cup of sauce but out of that put aside 1/4 cup for the veggies and the rest is needed for the fish.
- Add in all the veggies and a handful of cilantro in a mixing bowl. Sprinkle in Salt/pepper, LEMON ZEST, 1/4 cup of the marinade and toss. Put to the side.
- Lay down the REYNOLDS FOIL in the baking dish.
- Pour the other part of the sesame oil (3Tbsp).
- Lay the TILAPIA and you can overlap the thinner sides.
- Pour the remaining part of the marinade over the fish.
- Spread the veggie mixture covering the fish.
- Cover the foil but leave a small air pocket.
- Bake 12--15 minutes.
- ENJOY by itself or on some rice.
Nutrition Facts : Calories 382.4, Fat 22.8, SaturatedFat 3.7, Cholesterol 62.5, Sodium 2087.8, Carbohydrate 16.7, Fiber 1.9, Sugar 12.1, Protein 30.4
HONEY GLAZED TILAPIA WITH GRILLED PEACH CHUTNEY #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I created this recipe for this challenge considering what it would take to make my son want to eat it. I am always trying to find creative ways to incorporate seafood into our diets. My son loved this because it has lots of flavor. I think it's both delicious and easy. The chutney can even be made in advance and refrigerated to get dinner on the table quicker!
Provided by servhymn66
Categories < 60 Mins
Time 43m
Yield 4 fillets and chutney, 4 serving(s)
Number Of Ingredients 19
Steps:
- Position one oven rack on the top and one in the middle.
- Set the oven to broil and prepare a grill or a grill pan.
- Cut four pieces of Reynolds wrap foil, large enough to enclose each fillet.
- Chutney.
- Cut, pit and quarter the peaches, then brush each side of the quarters with a thin coat of the 1 tbs. of honey.
- Place the peaches on the grill, turning onto each quartered side until grill marks are set.
- Remove from grill and allow to cool.
- Dice onions and place in a bowl, chop the herbs and place in the bowl, add the lemon zest.
- In a small bowl, add the lemon juice, honey, olive oil and salt and pepper.
- Mix together to form a dressing, set aside.
- Dice peaches in similar size to the onions, place in the same bowl.
- Pour the dressing over the peaches and stir gently.
- Cover bowl with plastic wrap and refrigerate while prepping fish.
- Fish.
- Pat fillets dry and place each one onto a sheet of Reynolds wrap.
- Do not close the foil yet. In a small bowl, mix the honey with the paprika, garlic powder, and salt and pepper. Brush both sides of each fillet with the honey mixture. Place each piece of foil with a glazed fish in it side by side on the dish (point the foil up around the side of each fish, but don't cover the fish or close the foil yet).
- Broil the fish uncovered for 2-3 minutes. Carefully remove hot dish, lower oven temperature to 350.
- Divide the chutney evenly among each fillet. Wrap the foil up into a pouch over each fillet.
- Bake for 15 minutes, then carefully remove dish and let the pouches sit for 3-5 minutes, serve.
- This dish would go well with a side of brown rice. Enjoy!
Nutrition Facts : Calories 289.9, Fat 9.2, SaturatedFat 1.7, Cholesterol 62.5, Sodium 504.8, Carbohydrate 28.6, Fiber 2, Sugar 25, Protein 26.4
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
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