BAKED FRESH WHOLE TILAPIA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Tilapia is a fine fish, delicious, healthy and reasonable. If you agree with that, then you should try fresh, live swimming tilapia, it is simply heavenly. In high-end restaurants, Tilapia is typically served whole and filleted in the dinning room in front of the patrons. I decided to do the same. There is a store where live fish can be bought here in NYC. I choose red Tilapia because the color has more plate appeal. Tilapia has a sweet earthy flavor and mild and a firm, flaky texture. However, the earthy flavor can taste muddy to some. This recipe is designed to transform this earthy flavor into something that is subtlety gracious. The heavy duty non-stick Reynolds wrap is to create a cooking environment that will cook the fish quickly at very high heat, at the same time giving a little smoky flavor and making the skin very crispy. BTW, each 16 oz of whole tilapia is 5 oz of meat after filleted. The plating of this dish shows one serving.
Provided by dcarch7777
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 664.1, Fat 30.6, SaturatedFat 11.8, Cholesterol 53.3, Sodium 4375.9, Carbohydrate 78.5, Fiber 20.9, Sugar 19.9, Protein 24.1
LEMON CREAM TILAPIA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This recipe is so flavorful, quick, easy and delicious! A family favorite in the making! If using frozen tilapia, thaw before cooking. I recommend Sriracha hot chile sauce.
Provided by MRSLJR
Categories Weeknight
Time 25m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. In a small bowl, add heavy cream, lemon juice, garlic, honey, Sriracha and set aside. Line cookie sheet with 2 layers of Reynolds Wrap Foil. Pat tilapia dry with paper towel, place on cookie sheet and season with salt and pepper to taste. Pour heavy cream mixture over tilapia and top with tablespoon of butter. Cover tilapia with 2 layers of Reynolds Wrap Foil and seal tightly. Place in oven and cook for 10-12 minutes. Remove foil very carefully, as steam will release quickly and is very hot. Sprinkle with green onions. Serve over white rice with generous amounts of lemon cream sauce.
Nutrition Facts : Calories 369.4, Fat 27.1, SaturatedFat 16.3, Cholesterol 151.7, Sodium 145.8, Carbohydrate 6.6, Fiber 0.3, Sugar 3.5, Protein 26.6
RAINBOW TROUT (TILAPIA) BAKED
Found this recipe on the Giovannis Fish Market site...I've made it with Tilapia...hope you enjoy. I'm not crazy about parsley so I use cilantro instead...
Provided by teresas
Categories < 60 Mins
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spray 13X9 inch pan with cooking spray.
- Sprinkle with parsley, lemon juice and salt.
- Heat oil in small skillet; fry onion and garlic till limp.
- Place tomatoes in pan and top with fish.
- Pour onion and garlic mixture over fish, sprinkle the wine evenly on top.
- Bake at 350 degrees for 30-40 minutes.
TILAPIA WITH TOMATO SAUCE AND PASTA #RSC
Make and share this Tilapia With Tomato Sauce and Pasta #RSC recipe from Food.com.
Provided by stephaniehaggerty_1
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Take 4 large sheets of Reynolds Wrap Foil and create a well, having sides large enough to eventually seal together.
- To build your foil boats: Place 1 tablespoon of olive oil in each foil boat. Divide cooked pasta into 4 servings and place each serving in a boat. Place one Tilapia Fillet on each pile of pasta and season with salt and pepper.
- Pour one can of diced tomatoes on each boat. Divide Red Bell Peppers equally between each boat and add accordingly. Sprinkle each boat with freshly minced Rosemary and top each with one tablespoon of freshly squeezed lemon juice. Seal each foil boat and place in preheated 375 degree oven for 25-30 minutes.
- While boats are cooking, tear fresh basil and warm the heavy cream. Once the fish is cooked, open each foil package and top with fresh basil and drizzle heavy cream to taste.
Nutrition Facts : Calories 693, Fat 29.3, SaturatedFat 10, Cholesterol 125.8, Sodium 126.6, Carbohydrate 64.1, Fiber 8.1, Sugar 15.2, Protein 46.5
TILAPIA TAMALES #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Unwrap these flavorful tamales to discover the surprise filling - a flaky, perfectly cooked tilapia fillet. The tilapia is surrounded with chile pepper cream cheese, red peppers, green onions, and a sweet masa dough made with fresh corn. Fresh vegetables and healthy fish together in one savory foil-wrapped package - what could be better?
Provided by blazes
Categories Grains
Time 1h40m
Yield 4 tamales, 4 serving(s)
Number Of Ingredients 20
Steps:
- Sprinkle the tilapia fillets with the juice of one lime juice and season with salt and pepper. Refrigerate until ready to assemble tamales.
- Make the masa dough for the tamales: Beat one stick of butter with 2 tablespoons sugar until fluffy. Add the egg and beat until mixture is smooth.
- Place the corn kernels in a food processor or blender with the buttermilk and the salt and process until smooth. Add corn to the butter/egg mixture and beat until well blended.
- Stir the baking powder into the masa (harina de maiz). Add dry ingredients to the corn/butter mixture, mixing until well blended. Set aside.
- Whisk together the softened cream cheese, mayonnaise, lime juice and red chile sauce to taste.
- Assemble tamales: Place a 7 by 12 inch rectangle of Reynolds Wrap Non-Stick foil on the counter, with the non-stick side facing up.
- Spread about 1/3 cup of the corn masa dough into a 3 x 5 inch rectangle in the center of the foil. Spread 1 tablespoon of the chile cream cheese mixture on top of the masa, and top with 1 tablespoon each chopped red pepper and green onions. Place one tilapia flillet on top of the cream cheese and vegetables, and spread another tablespoon of the chile cream cheese over the fish. Sprinkle with 1/2 tablespoon Parmesan cheese. Top with another 1/3 cup masa, and spread it to cover the filling.
- Fold one short end of the foil up over the filling. Fold the two long sides in over the filling. There will be one end that is still open. Lift the tamale with the open end facing upwards and twist foil to close that end.
- Make 3 more tamales in the same way.
- Place tamales in a steamer basket, and place the basket over a pot with 2 inches of simmering water. Tamales should not touch the water. Cover tightly with a lid and steam tamales for 1 hour, checking water level from time to time.
- Let tamales cool for 15-20 minutes before serving.
- Tamales can be made ahead and reheated in the oven or in a steamer. Unwrap tamales before reheating them in the microwave. This recipe makes 4 large tamales. You can divide the filling into smaller portions to make 8-10 smaller tamales, or even 16 appetizer-size tamales.
Nutrition Facts : Calories 694.1, Fat 43.5, SaturatedFat 22.6, Cholesterol 173.4, Sodium 1431.5, Carbohydrate 60.6, Fiber 5.3, Sugar 17.9, Protein 23.4
CRISPY TILAPIA (FULL MEAL FOR TWO)
Make and share this Crispy Tilapia (Full Meal for Two) recipe from Food.com.
Provided by lamarb
Categories Tilapia
Time 30m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Sauce.
- Combine all ingredients in a mortar and grind to a thick paste. Reserve to apply to the fish as you eat it.
- Soup.
- Combine the broth, lime juice, and soy sauce and bring to a boil. Reduce to a simmer and hold at heat.
- Won Tons:.
- Sweat, not sauté, the vegetables until they are translucent but not browned. Mix in the chicken and thoroughly combine. Let the mixture cool. Lay out won ton wrappers on a cookie sheet that will fit in your freezer. Using a melon baller or small spoon, place a lump of the mixture in the center of each wrapper. Brush all four edges of each wrapper with water and cover with a second wrapper. Carefully press all the edges tight. Place in your freezer for a few hours then you can remove and bag them and they won't stick together.
- Fish.
- Add the oil to the skillet and bring the oil to 375 degrees. Depending on the size of your skillet add more oil to get a depth of 3/4 inch. Make 3 deep cuts on each side of the fish. Carefully place the fish in the skillet letting it fall away from you. Back away from the stove for 7 minutes. Don't touch the fish or skillet. Gently turn the fish over using tongs to avoid splashing. Cook for 4 more minutes, remove and place on a paper towel to drain.
- While the fish is draining, put the frozen won tons in the broth and bring back to low boil for two minutes.
Nutrition Facts : Calories 874.8, Fat 57.1, SaturatedFat 9.8, Cholesterol 10.1, Sodium 4119.9, Carbohydrate 72.1, Fiber 2.6, Sugar 2.7, Protein 18.5
More about "rainbow tilapia rsc food"
TILAPIA WITH ROASTED TOMATOES AND ONIONS | RICARDO
From ricardocuisine.com
TILAPIA FISH: BENEFITS AND DANGERS - HEALTHLINE
From healthline.com
TILAPIA PACKETS #RSC RECIPE - FOOD.COM
From food.com
Servings 4Total Time 40 minsCategory Low CholesterolCalories 403 per serving
5 RAINBOW TROUT RECIPES
From allrecipes.com
WELCOME TO NATURAL FOOD PANTRY
From naturalfoodpantry.ca
PHYTONUTRIENTS: HOW TO EAT THE RAINBOW - MD ANDERSON CANCER …
From mdanderson.org
RAINBOW TROUT VS TILAPIA - IN-DEPTH NUTRITION COMPARISON - FOOD …
From foodstruct.com
THE RAINBOW DIET: EAT THE RAINBOW FOOD LISTS BY COLOUR - ATLAS …
From atlasbiomed.com
FROM MUDDY-TASTING TO SEAFOOD STAPLE: HOW TILAPIA ROSE TO …
From cbc.ca
7 HEALTH BENEFITS OF RAINBOW TROUT - DOVEMED
From dovemed.com
A COMPARATIVE STUDY OF THE METABOLIC RESPONSE IN …
From cambridge.org
ADVANCES IN TILAPIA NUTRITION, PART 2 - RESPONSIBLE SEAFOOD ADVOCATE
From globalseafood.org
ROASTED VEGGIES AND TILAPIA #RSC RECIPE - FOOD.COM
From food.com
WHAT DO RAINBOW TROUT EAT? – WESTERN CANADIAN FISHING
From westerncanadianfishing.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love