GRILLED TILAPIA
Steps:
- Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush the other side. Cover with aluminum foil and refrigerate for 1 hour.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Spray a large piece of foil with cooking spray and place on the grill. Transfer tilapia onto the foil.
- Cook fillets on the preheated grill until they're easily flaked with a fork, about 5 minutes per side. Serve.
Nutrition Facts : Calories 282 calories, Carbohydrate 1.3 g, Cholesterol 41 mg, Fat 20 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 2.8 g, Sodium 166.8 mg, Sugar 0.3 g
GRILLED PEACHES WITH CINNAMON SUGAR BUTTER
Steps:
- In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.
- Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.
Nutrition Facts : Calories 199 calorie, Fat 15.5 grams, SaturatedFat 7.5 grams, Cholesterol 31 milligrams, Sodium 62 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 1 grams, Sugar 15 grams
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
GRILLED TILAPIA
Steps:
- Heat the grill. Cut the fillet in 1/2 lengthwise. Lightly season the fish with the cumin, cayenne, paprika, and salt. Coat each piece in olive oil and grill, 3 to 4 minutes on each side. To plate, begin by covering a dinner plate with a layer of Cashew Yogurt Sauce. Place the pieces of grilled tilapia in the center, overlapping one another. Top the fish with the Tilapia Salad and place the tangerine segments around the plate.
- Using a sharp pairing knife, remove the skin of the tangerine. Slice the tangerine into rings and remove any seeds. Mix the watercress, tangerine zest, and beets with the cashews. Serve with the grilled tilapia and Cashew Yogurt Sauce.
- Place all ingredients in a blender and blend on high until smooth. Taste for seasoning.
GRILLED PEACHES
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the peaches in half and remove the pit. Slice each half in half and toss them in a bowl with the vanilla extract, almond extract, and brown sugar. Set aside for 15 minutes while you preheat a grill with a medium-high heat. Grill skin side down until skin is slightly charred, about 3 minutes. Turn and grill on the other 2 sides until you get nice grill marks, about 1 minute on each side.
- Divide the peaches among 4 bowls and serve with the frozen yogurt and toasted almonds, if desired.
GRILLED PEACHES & TILAPIA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I love this recipe because it highlights all of the ingredients present. It also uses a summer seasonal ingredient in a very unique way. When peaches are grilled they bring a delicious sweetness which pairs wonderfully with the Tilapia. The rosemary adds a nice punch of earthiness and spiciness to the dish without being too overwhelming. It is a perfect compliment to the fish and the peaches.
Provided by SousChefNov
Categories Tilapia
Time 35m
Yield 4 Fillets, 4 serving(s)
Number Of Ingredients 7
Steps:
- Start with a large strip of Reynolds foil wrap.
- Clean and slice 3 peaches, approximately 8 slices per peach.
- Spread the peaches on the foil wrap leaving about a 1 inch border all the way around.
- Drizzle 2 teaspoons of honey over peaches and a pinch of salt.
- Align all 4 Tilapia fillets side by side on top of peaches.
- Drizzle 1 Tablespoon evenly over fillets.
- Spinkle 1 teaspoon of fresh minced Rosemary of all 4 fillets.
- Add Salt and Pepper to taste.
- Once all ingredients are assembled bring the sides of the foil wrap up and pinch to create a neat sack.
- Place on the grill for approximately 15 minutes depending on thickness of Tilapia or to an internal temperature of 145 degrees.
Nutrition Facts : Calories 84.5, Fat 3.7, SaturatedFat 0.5, Sodium 0.2, Carbohydrate 13.6, Fiber 1.7, Sugar 12.3, Protein 1
GRILLED PEACHES
Steps:
- Right before cooking, slice the peaches along the seam and pit them. Coat them in oil for cooking, being sure to give them a thick, even coating. I prefer to toss them in a gallon size Ziplock bag along with the oil and gently rub the oil into the peach. This reduces mess, which is critical when you might be in the backyard, far from access to a sink. Don't use extra virgin olive oil, as the smoke point is lower and may cause the peaches to taste burnt and smoky. Grill the peaches skin side up for 5-6 minutes. When they begin to sizzle and shine, turn them over onto their skin and cook for another 6-7 minutes, or until they soften and lose a little bit of their shape. Serve immediately, with or without a garnish of whipped cream or ice cream. If you don't have room to eat all the peaches you've grilled, they can be reheated in the microwave for about 30 seconds, and they still taste great the second time around.
Nutrition Facts : Calories 111 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 0 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
GRILLED TILAPIA WITH PEACH BBQ SAUCE
This recipe is from Paula Deen's show on the Food Network. It hasn't been tested in my kitchen, but it will be. It just sounds so light and refreshing.
Provided by Lori Brown
Categories Fish
Time 30m
Number Of Ingredients 18
Steps:
- 1. Mix all the ingredients together in a saucepan, excluding the peaches and house seasoning; simmer over medium heat for 15 to 20 minutes.
- 2. While the sauce is simmering, puree 2 cups of canned peaches or fresh peaches. Once the sauce is cooked, add the pureed peaches to the sauce and stir together.
- 3. Preheat the grill to medium heat, season the tilapia with the house seasoning. cook the fish on each side for 3 to 4 minutes. During the last few minutes of cooking, brush the fish with barbeque sauce.
- 4. Once cooked and plated, spoon some of the peach barbeque sauce on top of the fish.
TILAPIA WITH ROASTED RED PEPPER CREAM SAUCE #RRSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Tilapia cooked in a pouch made of Reynold's Wrap foil is a no fuss way to prepare a delicious weekday meal. It minimizes dirty dishes and maximizes flavor! The roasted red pepper cream sauce adds a robust component that will wow your taste buds.
Provided by bbort
Categories Very Low Carbs
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Turn broiler on high. Form a shallow bowl out of a piece of Reynold's Wrap foil. Place red pepper on foil to prevent from rolling. Broil on all sides, turning often until skin is completely charred. Remove from broiler and place pepper in a bowl. Cover with a piece of Reynolds Wrap foil and set aside.
- Tear off four pieces of Reynold's Wrap foil each about ten inches in length. Place a tilapia filet in the middle of each piece of foil. Spoon one teaspoon of lemon juice over each piece of fish. Place one tablespoon of butter in the middle of each filet. Sprinkle with 1 teaspoon salt and pepper. Crimp together foil to form a pouch and place on baking sheet. Bake for 20 minutes or until fish is flaky.
- Meanwhile make the red pepper cream sauce by removing the charred skin from the red pepper. Remove stem and seeds from pepper and roughly chop pepper. Place in a food processor and puree until smooth. Melt cream cheese in a small saucepan. Add red pepper puree and stir until heated through. Add cumin, and remaining salt.
- Remove tilapia from pouch and drizzle with roasted red pepper sauce. Serve immediately.
TILAPIA TACO POT PIE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. You can buy fresh or frozen tilapia and cook it up to 3 days ahead in Reynolds wrap by itself for time-saving on actual preparation day.
Provided by JARVD
Categories One Dish Meal
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees and line a 9 x9 baking pan with Reynolds Wrap to go up the sides of the pan. Cook tilapia in microwave on microwave safe plate for 3 1/2 minutes on each side. Cut into bite size pieces and place on foil. Sprinkle taco seasoning evenly over tilapia. Add corn, beans, peaches, and salsa, and mix well. Sprinkle cheese evenly over top. Flatten biscuits slightly and then arrange evenly over top of cheese. Bake at 375 degrees for 15-20 minutes until biscuits golden brown. Yields 6 servings.
Nutrition Facts : Calories 319.7, Fat 12.5, SaturatedFat 6, Cholesterol 54.6, Sodium 1345.4, Carbohydrate 28.8, Fiber 4.2, Sugar 6.6, Protein 24.8
BAKE TILAPIA WITH RED WINE #RSC
Make and share this Bake Tilapia With Red Wine #RSC recipe from Food.com.
Provided by Lucbinh
Categories < 60 Mins
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 82.3, Fat 3.9, SaturatedFat 1.2, Cholesterol 5.4, Sodium 71.4, Carbohydrate 10.7, Fiber 2.3, Sugar 8.1, Protein 2.3
GRILLED PEACHES
This is a very simple, yet delicious end to a grilled meal. Peaches are grilled with a balsamic glaze, then served up with crumbled blue cheese. A sophisticated, yet extremely simple recipe. Perfect for summer entertaining!
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 38m
Yield 4
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
- Preheat grill for medium-high heat.
- Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
- Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 21.4 g, Cholesterol 13.3 mg, Fat 5.2 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 261.8 mg, Sugar 20.1 g
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