Lemon Grilled Whole Tilapia With Grilled Bell Pepper Salsa Rsc Food

LEMON PEPPER GRILLED TILAPIA RECIPE

Steps:

• Tear the foil into 6 equal pieces for each tilapia filet. Place a tilapia filet on each piece of foil.
• Preheat the grill over medium high heat (approximately 400 degrees F).
• Drizzle the olive oil over each filet and sprinkle each one with approximately 1/2 tsp Lemon Pepper Seasoning.
• Place directly on the grill for 8-10 minutes until the tilapia reaches an internal temperature for 145 degrees F.
• Be careful when unwrapping the foil packets and then the tilapia is ready to enjoy!

LEMON GRILLED WHOLE TILAPIA WITH GRILLED BELL PEPPER SALSA #RSC

Steps:

• Clean your fish, AGAIN. Rinse well from the market, make sure that all the nasty bits are gone- gills, intestines and all.
• Make 2 slits on each side, and salt your fish liberally inside and both sides outside.
• STUFF EACH FISH with 5 pinched grape tomatoes (pinch with fingers so juices come out!), one clove of smashed/sliced garlic, 1/4 of sliced yellow onion and 2 lemon slices. (If using fillets, you should have the stuffing sandwiched between two fillets).
• Lay out the fish on a piece of aluminum foil, and place lemon slices on each side, using half a lemon per side. (if using fillets, place lemon slices outside the "fillet sandiwich").
• Wrap it in aluminum foil, sealing it shut, but don't overdo it. You need to be able to release the fish in one piece, with the lemons intact! Set aside.
• Make a "tray" with sides, using aluminum foil.
• Clean peppers, remove veins and seeds. Brush with hot sauce (my default is Sriracha, but use whatever you have available), place inside foil.
• Put the rest of the cherry tomatoes in the foil tray, season with salt and pepper.
• Preheat your grill. I use a gas grill, and this was set to medium heat. (Sorry, I don't know how to grill over charcoal.).
• Place your two fish packs and "vegetable tray" on the grill. Let the onions grill directly, so just place them wherever there is space. Cover the grill.
• While the fish cooks, heat up 1/4 cup of olive oil then roughly chop garlic into small pieces. Once hot, reduce fire to low and add rosemary sprig. Let it release its oils.
• Then add the chopped garlic in the pot. Cook the garlic a little, but not burning. About a minute, just for the flavor to bloom. Turn it off, and keep it in the pan.
• After 12-15 mins, one side of the fish is done. The onions and tomatoes will be done as the same time one side is done. You can tell because the tomatoes are oozing on the grill.
• Cook the other side of the fish for another 12-15 minutes (If this is your first time grilling fish, cook the next side for 12 minutes then turn the grill off. and leave the fish for another 5-7 minutes. Don't worry, the fish wont burn/dry out. The lemon will burn before it burns the fish).
• Remove onions and tomatoes from the grill. Place in blender. Once the bell peppers are properly grilled (they take a bit longer, depending on size/shape), add them in the blender too.
• Pulse until you have a semi chunky texture. Turn the heat back on the garlic and olive oil and sautee the mixture in the heat, for another 2-3 minutes until all flavors are incorporated.
• Plate and enjoy with pita bread/soft taco tortillas or garden salad.

CHAR GRILLED LEMONGRASS TILAPIA FISH

Steps:

• Preheat the grill to medium-high heat. Soak the green lemongrass leaves in cold water and set aside.
• Mix together the diced lemongrass, soy sauce, garlic, spring onion, red chile and ginger in a bowl.
• Lay the fish on a chopping board. Create a fillet by using a sharp filleting knife to slice from the spine of the fish down to the belly without cutting the fillet off. Just leave it lying open.
• Now add the lemongrass mixture to the inside of the fish and close the fillet back up.
• Secure the fish by tying it up with the lemongrass leaves. Brush the fish with the vegetable oil, and then char grill the fish, 10 minute per side. Cut the lemongrass leaves and serve.

GRILLED LEMON PEPPER TILAPIA

Steps:

• 1. Combine oil, lemon pepper, garlic salt, dill and lemon juice in a small bowl. Pour over tilapia filets trying to cover all filets evenly.
• 2. Place in refrigerator for 1 hour.
• 3. After 1 hour, spray grill with grill non-stick cooking spray, and then preheat grill to medium heat*. Place tilapia on grill and cover with marinade remaining on plate. Grill tilapia 6-8 minutes each side.

LEMON-PEPPER TILAPIA

Steps:

• Preheat oven to 425°. Place tilapia in a 15x10x1-in. baking pan. In a microwave, melt butter; stir in lemon zest and juice. Drizzle over fish; sprinkle with garlic salt, paprika and pepper., Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Sprinkle with parsley.

GRILLED LEMON HERB TILAPIA SANDWICH

Steps:

• DO NOT DEFROST TILAPIA. Place the fillets in a large pan or plate and brush with butter on both sides. Add garlic powder, salt, lemon pepper, parsley, and pepper on both sides, as well. For tougher fish, use less butter(may slightly compromise flavor).
• Place a slice of lemon on each fillet and pour lemon juice on fillets.
• Wrap all fillets in foil and grill 7-12 minutes depending on heat levels of your grill. I recommend using a George Foreman grill for best results.
• Slice fillets in half approximately 4-5 minutes while grilling to ensure that they cook thoroughly.
• Place fillets on slightly toasted bun and add tomatoes, onions, lettuce and mayonnaise or tarter sauce. Enjoy!

GRILLED TILAPIA WITH SPICY LEMON PEPPER RUB

Steps:

• Prepare a hot fire in a grill. Oil the grate and a perforated grill rack.
• To make the rub, combine all the ingredients in a small jar with a tight-fitting lid. Secure the lid and shake to blend.
• Brush or spray the fillets on both sides with olive oil and sprinkle each fillet with about 1 teaspoon of the rub. (Save the rest for later use; it will keep in the cupboard for several months.)
• Place the fish, flesh side down, on the oiled perforated grill rack and grill for 10 minutes per inch of thickness, turning once halfway through. A fish fillet is done when it begins to flake when tested with a fork in the thickest part.
• Remove from the grill and season with salt and pepper. Combine the melted butter and lemon juice and drizzle the lemon butter over the grilled fish. Serve hot.

GRILLED LEMON-PARMESAN TILAPIA

Steps:

• In a small bowl, mix the first 10 ingredients until blended., Lightly oil grill rack. Place fish on rack. Grill, covered, over medium heat 4 minutes. Turn; spread cheese mixture over fillets. Grill, covered, 3-4 minutes longer or until fish just begins to flake easily with a fork. Serve with lemon wedges.

GRILLED PEACHES & TILAPIA #RSC

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.

BELL PEPPER SALSA

Steps:

• Set aside half the chopped onion and two thirds to three quarters of the chopped bell peppers.
• Put remaining onion and pepper into your blender or food processor. Add all other ingredients and blend until smooth.
• Mix your reserved onion and pepper into the puree.
• Salsa!