SWEET & SASSY PEACHY KEEN TILAPIA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I created this recipe when we had friends coming over for dinner. I wanted to grill out, but keep it simple, light & delicious. These were such a hit. Everyone, kids & adults, loved having their own pouch. The flavors blended together perfectly & clean up was a snap!
Provided by Deezrecipeze
Categories Healthy
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Zest & juice lemon.
- In a bowl, add corn, beans, pepper, peach, jalapeno, lemon zest & olive oil. Season with salt & pepper & toss gently. Set aside.
- Thin preserves with lemon juice. Stir in pepper flakes & Cayenne.
- Spray 4 sheets of Reynolds Wrap with non stick spray. Brush preserves on fish. Place each fillet on a foil sheet. Top with 1/4 of corn relish. Fold foil to form pouches. Place on a medium grill for 10-12 minutes.
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
SOUTH WEST TILAPIA POT PIE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Tasty on a budget, easy to prepare. A one dish meal.
Provided by ysuquilanda
Categories < 4 Hours
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 Degrees.
- In large bowl mix fresh corn, onions, red peppers, cilantro, black beans, cream of mushroom soup, and broth. Stir till mixed completely.
- Season to taste the Tilapia Filets then place in an 8x10 baking dish.Pour mixture of ingredient into baking dish and cover Reynolds Wrap.
- Bake in oven covered for 60 minute Uncover, place biscuits over pot pie and bake for an additional 17 minutes.
- Let sit for aprox. 13 minute.
Nutrition Facts : Calories 752.4, Fat 24.8, SaturatedFat 6.3, Cholesterol 63.6, Sodium 1793.2, Carbohydrate 91.4, Fiber 9.9, Sugar 14.5, Protein 43.9
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
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
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