Mediterranean Tilapia Pockets Food

TILAPIA FOIL PACKETS

Steps:

• 1. Preheat the oven to 400 degrees F. Whisk together the white wine, olive oil, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• 2. Place each tilapia fillet on a separate 14-by-12-inch piece of nonstick foil. Drizzle one-quarter of the white wine mixture over each fish fillet and top with one-quarter of the tomatoes, capers and thyme. Fold the foil up over each piece of fish and seal to create a packet. Put the packets on a sheet pan and bake until the fish becomes fragrant, 20 to 25 minutes depending on the thickness of the fillets; let cool for 3 minutes. Open the packets, sprinkle 1/2 teaspoon salt evenly over the fillets and serve.

MEDITERRANEAN TILAPIA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the sun-dried tomatoes, olives and capers. Set aside.
• Place the tilapia fillets side by side in a baking dish. Drizzle with oil and lemon juice.
• Bake for 10 to 15 minutes in the preheated oven, until the fish flakes with a fork. Check after 10 minutes, so as not to overcook, or the fish may be dry. When fish is done, top with the tomato mixture, and serve.

MEDITERRANEAN TILAPIA POCKETS

Steps:

• 1. Preheat oven to 375 degrees. Rub filets with 1/2 of the olive oil and 1/2 of the Greek seasoning. Wrap 1 slice of prosciutto around each filet. Place 1 filet on 1 sheet of aluminum foil.Combine tomatoes, zucchini, olives, capers, parsley, mint, lemon juice & zest and remaining spice blend in a small mixing bowl. Toss. Place equal amounts of tomato mixture on top of each filet. Top with goat cheese and black pepper.
• 2. Take the 2 opposite ends of foil, bring them together over filet and fold edges 2-3 times down and seal. Fold in 2 remaining open ends and seal. Place aluminum pockets on a large oven proof sheet pan. Bake for 15-20 minutes. Allow to rest for 5 minutes. Unseal and serve.

MEDITERRANEAN TILAPIA POCKETS #RSC

Steps:

• Preheat oven to 375 degrees.
• Rub filets with 1/2 of the olive oil and 1/2 of the Greek seasoning.
• Wrap 1 slice of prosciutto around each filet.
• Place 1 filet on 1 sheet of aluminum foil.
• Combine tomatoes, zucchini, olives, capers, parsley, mint, lemon juice & zest and remaining spice blend in a small mixing bowl. Toss.
• Place equal amounts of tomato mixture on top of each filet. Top with goat cheese and black pepper.
• Take the 2 opposite ends of foil, bring them together over filet and fold edges 2-3 times down and seal. Fold in 2 remaining open ends and seal.
• Place aluminum pockets on a large oven proof sheet pan.
• Bake for 15-20 minutes. Allow to rest for 5 minutes. Unseal and serve.

GRILLED MEDITERRANEAN TILAPIA FOIL PACKS

Steps:

• Heat gas or charcoal grill. In medium bowl, stir together tomatoes, artichoke hearts and olives; set aside.
• Cut 2 (18-inch-long) sheets of heavy-duty foil. Place 1 tilapia fillet in center of each sheet. Spoon tomato mixture evenly over tilapia. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over medium heat. Cover grill; cook 20 minutes or until fish flakes easily with fork.
• Open packets carefully. Sprinkle salt and pepper over top; serve with lemon wedges.

MEDITERRANEAN-STYLE HERBED TILAPIA

Steps:

• Heat oven to 400°F. Spray cookie sheet with sides with cooking spray. Cut tilapia into 6 serving pieces. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• In shallow bowl, mix cereal, Parmesan cheese and Italian seasoning. In another shallow bowl, beat egg white and water. Dip fish pieces into egg white, then coat with cereal mixture; place in pan. Spray each fillet with cooking spray.
• Bake 10 to 15 minutes or until fish flakes easily with fork.
• Meanwhile, in 2-quart saucepan, heat sauce ingredients to boiling; reduce heat and simmer about 10 minutes or until mixture thickens and flavors blend.
• To serve, spoon about 3 tablespoons sauce over each fillet; sprinkle with cheese.

MEDITERRANEAN TILAPIA

Steps:

• Preheat oven to 400°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. Top with tomatoes, artichoke hearts, olives and cheese. Bake, uncovered, until fish flakes easily with a fork, 15-20 minutes.

TILAPIA POCKETS WITH CILANTRO-LEMONGRASS MOJO

Steps:

• Preheat your oven to 350 degrees F.
• Place the lemongrass, all but 2 tablespoons of the cilantro, 1/2 cup of the mint, 1/2 cup of the oil, garlic, jalapenos, paprika, and salt in a food processor or blender and process until smooth. Add the remaining 1/2 cup of oil and vinegar and process until smooth. Place the fish fillets in a large baking dish, cover with the mojo and turn to coat. Marinate fish for up to 1 hour.
• Place 4 (16-inch) long pieces of parchment paper on your work surface with the short half facing you. Crease each down the middle. Place a fillet in the center of the bottom half of the rectangle and pour about 1/4 cup of the mojo over each fillet and sprinkle with the remaining 2 tablespoons of cilantro. Fold the top half of over the fillet so that the top and bottom edges meet. Tightly crimp and fold the edges of the parchment working from 1 end around to the other to seal the package. Place the packets on a baking sheet and bake for 9 to 10 minutes for 3/4-inch thick fillets or up to 12 minutes for 1-inch thick fillets.
• Place the fish packets on a large serving dish and open the packets tableside. Serve with juices from the packet and sprinkled with the chopped cilantro and mint leaves.

TILAPIA PHYLLO POCKETS

Steps:

• Preheat oven to 350°.
• Place sesame seeds on parchment lined baking pan.
• Roast in oven about 10 to 12 minutes, until brown.
• Remove from oven and set aside.
• Meanwhile, heat 1 tsp olive oil in a skillet.
• Sear fish in olive oil, until almost cooked through, about 3 minutes per side.
• Remove from skillet, saute onions and portabello mushrooms until onions are opaque.
• Fold phyllo dough in half and cut so that you have 8 sheets.
• Layer the phyllo, brushing each layer with melted butter.
• Use 4 1/2 sheets for each pocket.
• Place each piece of fish onto the layer of phyllo.
• Spread onion and mushroom evenly over each piece of fish.
• Sprinkle garlic powder and coriander over each piece of fish.
• Fold the phyllo dough around each piece to form a pocket.
• Place folded side down on parchment lined baking sheet.
• Brush each pocket with beaten egg and 1 tbsp water.
• Sprinkle toasted sesame seeds on top of each pocket.
• Bake on middle rack for 13 to 15 minutes util phyllo pastry is golden brown.