GRILLED HERBED TILAPIA IN FOIL PACKETS
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Cut a piece of heavy duty aluminum foil large enough to make an airy foil pouch to hold tilapia fillets.
- Place fillets on top of the foil and season with dill, salt, and pepper. Place chives on top of fillets, followed by butter. Seal up pouches loosely.
- Cook fillets on the preheated grill until they flake easily with a fork, 10 to 15 minutes.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 0.7 g, Cholesterol 63.8 mg, Fat 10.2 g, Fiber 0.3 g, Protein 23.2 g, SaturatedFat 5.8 g, Sodium 351.8 mg, Sugar 0.1 g
TILAPIA FOIL PACKETS
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lay 4 sheets of aluminum foil on a work surface.
- Place 1 tilapia fillet in the center of each piece of foil, and top with 1/2 tablespoon butter. Sprinkle each fillet with dill, garlic powder, pepper, and salt. Fold foil over top and roll up edges to create a sealed packet. Place packets on a baking sheet.
- Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 0.9 g, Cholesterol 67.1 mg, Fat 7.4 g, Fiber 0.2 g, Protein 29.3 g, SaturatedFat 4.4 g, Sodium 354.4 mg, Sugar 0.2 g
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
CREAMY CAJUN TILAPIA IN A BOAT #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Spicy Tilapia filets smothered in a creamy buttery garlic and white wine sauce, laced with red bell peppers and zucchini and topped with cilantro, baked individually to perfection in Reynolds Wrap Foil. I love this recipe because it's simple yet delicious, fit for the King & I. Reynolds Wrap Foil is my go to tool in the kitchen because it always make clean-up a breeze. My delectable creation was inspired by my love for N'awlins and Peohe's in San Diego where the King & I had the most delicious Red Snapper baked in parchment paper ever. But Red Snapper and parchment paper are hard to come by in El Paso, so Tilapia and Reynolds Wrap will do simply delicious, thank you.
Provided by GallopinGourmetSoul
Categories Tilapia
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Thaw Tilapia filets if they're frozen. Mix dry ingredients in a small bowl. Sprinkle both sides of the fish and cover with Reynolds wrap and place in the frig. Allow to rest as you slice the corn off the cob, julian red bell peppers and zucchini, then chop the shallots and fresh garlic. Melt the butter is a large sauce pan on medium heat. Add the garlic and shallots, and cook until softened. Next add the wine and stir. Then add the cream and corn and stir well. Simmer 10 minutes, then cover and remove from heat. Allow to cool as your prepare your boats. Tear off 4 nice size sheets of Reynolds Wrap Foil. Remove the filets from the frig. First place a filet on each piece of foil, then top the filet with zucchini and bell pepper. Begin to form your boat so the creamy corn mixture won't run out. Smother the filets and vegetables with the sauce and garnish with cilantro. Save any leftover sauce for those who like extra sauce. Fold the foil tightly in the shape of a swan if you like to impress your guest and so the steam and sauce won't escape. Bake @425* for 15 minutes on a cookie sheet. Remove from oven~Plate but do not open the boats. Garnish plates with the leftover red bell peppers, zucchini and cilantro. Now, open the boats! Serve with French bread and white wine. Bon Appe'tit!
Nutrition Facts : Calories 1387.2, Fat 52.9, SaturatedFat 30.5, Cholesterol 205, Sodium 1575.3, Carbohydrate 169.2, Fiber 9.9, Sugar 13.1, Protein 61.2
TILAPIA FOIL PACKETS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 8
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.
GRILLED BACON-WRAPPED TILAPIA & FRESH FRUIT SALSA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I love this recipe because it really reflects what my family and I love about of summer. Fresh flavors, vibrant colors, the sweet fruits of the summer harvest, juicy, succulent, and surprisingly filling, mixed with the clear, cool water taste of a white fleshed fish fillet, and the smokey flavor of apple wood smoked bacon. Grilled on charcoal, how can you go wrong? Yum! I am sad to see summer leaving but this, grilled on a warm autumn day will make reminisce of those wonderful days of BBQ's with friends and family. For a refreshing drink to to have along side, a freshly made lime margarita or a tall glass of iced tea, or for the children limeade. Complete the meal with pieces of grilled watermelon for a light and interesting dessert! I hope you enjoy!
Provided by MangekyouWolfe
Categories Healthy
Time 1h15m
Yield 4 Fish Fillets with about 1/2 cup salsa each, 4 serving(s)
Number Of Ingredients 12
Steps:
- For the Salsa: Find the butt of the peach and slice the peach all the way around the pit. Twist to release the flesh from the pit, and remove the pit from the other half of the flesh by prying it loose with a spoon. Do this with the other peach and set aside.
- Mince the onion and the red bell pepper and pour them in a medium sized bowl. Chop the peach halves into bite sized pieces and pour in with the onion and pepper. Squeeze the juice from one of the lime halves over the peaches, onion, and peppers, followed by the honey, and season to taste with the salt and pepper. Mince the cilantro and add to taste. Mix thoroughly, cover with plastic wrap and refrigerate 30 minutes, at least.
- For the Tilapia Fillets: Ready the grill with enough charcoal to burn around 375 to 425 degrees for at least 30 - 45 minutes. Accumulate charcoal to be sure that the heat is concentrated mostly in the middle.
- Wrap the tilapia fillets in two slices of bacon a peice, drizzle with lime juice from the other half the sliced lime, to taste. Season to taste with pepper and garlic powder. Place the tilapia fillets onto a sheet of Reynolds Wrap Alluminum Foil. Fold the wrap in half, longway, fold one side over the other to create a seal. Turn and fold the open sides to create two more seals.
- Place indirect from the heat on the charcoal grill, seal side up and grill until the fish fillets are flakey and the bacon is thoroughly cooked, about 30 to 40 minutes. Remove from heat and let set a moment before opening.
- Top the fillets with fresh peach salsa and close the wrap to warm the salsa through but not to cook. Serve in the alluminum foil on a large plate with grilled sliced seasoned tomatoes and a grilled flour tortilla. Garnish with more peach salsa and a sprig of cilantro.
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
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
TILAPIA IN A FOIL BOAT #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This is a baked recipe cooked in the neatest Reynolds wrap Boat.you can make. Use the freshest ingredients you can find and enjoy this easy meal I made up the recipe for the contest using stuff my family likes. I like everything in the recipe and I loved the way it turned out.
Provided by bill mayes
Categories European
Time 29m
Yield 4 fish, 4 serving(s)
Number Of Ingredients 15
Steps:
- Boil the corn for 5 minutes and remove from the cob.
- Place all prepared ingredients but tilapia in a pan and cook for 6 minutes.
- Put fish filets in bottom of the foil boat and evenly spread the ingredients from the pan over fish. put on cookie sheet cover with foil and bake at 350 for 7-9 minutes.serv hot.
Nutrition Facts : Calories 495, Fat 27.9, SaturatedFat 8.8, Cholesterol 108.2, Sodium 358.7, Carbohydrate 25.5, Fiber 6.1, Sugar 6.5, Protein 39.8
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