Tilapia With Roasted Red Pepper Cream Sauce Rrsc Food

TILAPIA WITH ROASTED RED PEPPER CREAM SAUCE #RRSC

Steps:

• Turn broiler on high. Form a shallow bowl out of a piece of Reynold's Wrap foil. Place red pepper on foil to prevent from rolling. Broil on all sides, turning often until skin is completely charred. Remove from broiler and place pepper in a bowl. Cover with a piece of Reynolds Wrap foil and set aside.
• Tear off four pieces of Reynold's Wrap foil each about ten inches in length. Place a tilapia filet in the middle of each piece of foil. Spoon one teaspoon of lemon juice over each piece of fish. Place one tablespoon of butter in the middle of each filet. Sprinkle with 1 teaspoon salt and pepper. Crimp together foil to form a pouch and place on baking sheet. Bake for 20 minutes or until fish is flaky.
• Meanwhile make the red pepper cream sauce by removing the charred skin from the red pepper. Remove stem and seeds from pepper and roughly chop pepper. Place in a food processor and puree until smooth. Melt cream cheese in a small saucepan. Add red pepper puree and stir until heated through. Add cumin, and remaining salt.
• Remove tilapia from pouch and drizzle with roasted red pepper sauce. Serve immediately.

RED PEPPER & PARMESAN TILAPIA

Steps:

• Preheat oven to 425°. Place egg in a shallow bowl. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg and then in cheese mixture., Place fillets in a 15x10x1-in. baking pan coated with cooking spray. Bake until fish just begins to flake easily with a fork, 10-15 minutes.

TILAPIA IN CREAM SAUCE

Steps:

• Pre-heat oven to 375 degrees.
• Spray broiler pan with non-stick spray and place fish on broiling pan and place in oven. Cook for 7 to 10 minutes (the thicker the longer).
• While fish is baking mix remainder of ingredients in a bowl.
• When done baking remove fish and turn oven onto Broil and if using an electric oven move rack up in oven so that fish will be about 6 inches away from burner.
• Spread cream sauce over fish evenly and place back into oven/broiler, cook for an additional 4 to 6 minutes or until sauce starts to blacken remove from oven/broiler and serve.
• Enjoy! From start to finish 30 to 35 minutes for a Great Sit Down Meal. Serve with your favorite sides!
• Note: The more hot sauce the more you will change the flavor. I recommend you taste as you add. The hot sauce is the key ingredient for the zest!

TILAPIA & VEGGIES WITH RED PEPPER SAUCE

Steps:

• In a large skillet, bring wine, water, lemon juice and 1/2 teaspoon salt to a boil. Reduce heat; add tilapia. Poach, uncovered, for 5-10 minutes or until fish flakes easily with a fork, turning once. Remove and keep warm. , Bring poaching liquid to a boil; cook until reduced to about 1/2 cup. Meanwhile, in another skillet, saute the yellow squash, zucchini and onion in oil until tender. Add garlic; cook 1 minute longer. Sprinkle with pepper and remaining salt. , In a blender, combine the reduced liquid, roasted peppers and vinegar; cover and process until smooth. Serve with fish and vegetables.

PAN-FRIED TILAPIA WITH TOMATILLO RED PEPPER SAUCE

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and spray with cooking spray. Place the pepper pieces cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 10 minutes. Place the blackened pepper pieces into a bowl, and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Once cool, remove and discard the skins.
• Heat 2 teaspoons of canola oil in a large nonstick skillet over medium heat, and cook and stir the tomatillos until softened, about 8 minutes. Sprinkle with salt and black pepper, and mix in the garlic. Cook and stir until the garlic is softened, about 1 minute. Place the hot tomatillos into a blender, and add the roasted red pepper, parsley, rice vinegar, and honey. Blend the sauce until smooth, and set aside.
• In a shallow bowl, mix together the flour, chili powder, and dried oregano. Sprinkle the fish fillets with salt and black pepper, and dredge in the flour mixture until coated.
• Heat 2 teaspoons of canola oil in a skillet over medium-high heat. Cook the fish until browned, 2 to 3 minutes; carefully flip the fish over and cook on the other side until the meat is opaque and slightly flaky and the fish has browned, about 4 minutes.
• Transfer fish to a serving platter. Squeeze the lemon halves over the fish, and serve with sauce. If sauce has cooled, pour into a microwave-safe bowl, and cook in microwave on medium setting until hot, about 2 minutes.