Citrushoney Tilapia With Roasted Corn Wraps Rsc Recipes

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CITRUS&HONEY TILAPIA WITH ROASTED CORN WRAPS #RSC



Citrus&Honey Tilapia With Roasted Corn Wraps #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. I like the recipe because its light and healthy i think a lot of people will enjoy it. I say less fat more flavor.

Provided by olgazh

Categories     One Dish Meal

Time 45m

Yield 4 tilapia fillets, 4 serving(s)

Number Of Ingredients 15

4 tilapia fillets
3 tablespoons lemon juice
1/2 teaspoon lemon zest
1/2 medium white onion, cut half moons
1 garlic clove, finely chopped
1 tablespoon honey
2 tablespoons olive oil
1/3 cup orange juice
1 tablespoon parsley, finely chopped
1 tablespoon cilantro, finely chopped
1/2 teaspoon sriracha sauce or 1/2 teaspoon hot sauce
4 ears fresh corn
2 tablespoons butter
Reynolds Wrap Foil
salt and pepper

Steps:

  • 1. Preheat the oven to 415 degrees F. Lair the baking dish with "Reynolds Wrap Foil" (from 100% recycled aluminum).
  • 2. In the bowl mix olive oil, honey, lemon and orange juice together. Add lemon zest, garlic sriracha, parsley and cilantro to the mixture.
  • 3. Place the onions on the bottom of the baking dish. Put tilapia over the onions and season the fillets with salt and pepper.
  • 4. Pour the citrus mixture over the fillets and cover with more foil. Let stand a side for 5 minute.
  • 5. Meanwhile cut 4 pieces of foil and place the corn on each piece. Put salt, pepper and butter on the cobs. Wrap each corns like a candy, rolling them and twisting the ends.
  • 6. Place the baking dish with tilapia and the corn wraps into the oven at 415 degrees F for about 25-30 minute At 15 min take the foil off the tilapia so the fillets can caramelized.

FOILED AGAIN! BAKED TILAPIA WITH ROASTED VEGETABLES #RSC



Foiled Again! Baked Tilapia With Roasted Vegetables #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. Tilapia fillets are simply seasoned with salt, pepper, and lemon zest, then packaged in aluminum foil for baking. Once done, they are topped with a browned butter and almond sauce with freshly squeezed lemon juice. It is paired with roasted cauliflower florets, red onion wedges and grape tomatoes for a sweet side dish Serve with rice or for a low-carb option, green salad.

Provided by threeovens

Categories     Tilapia

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

Reynolds Wrap Foil
4 (4 -5 ounce) tilapia fillets, thawed if frozen and patted dry with paper towels
kosher salt
fresh ground black pepper
1/2 lemon, zest of
1 tablespoon olive oil
3 tablespoons butter
8 ounces almonds, coarsely chopped
1 lemon, juice of
1 lb cauliflower, cut into florets
1 red onion, cut into 1-inchx2-inch wedges (cut into 1-inch wedges, lengthwise, then cut each in half, crosswise)
1 pint grape tomatoes, halved
olive oil
kosher salt
fresh ground black pepper
fresh parsley, chopped

Steps:

  • Preheat oven to 400 degrees F; line 2 baking sheets with aluminum foil and cut off an additional 4 squares of foil to make fish packets.
  • Melt butter in olive oil over low heat; brush foil squares with just a small amount of this mixture (the remainder will be used for the sauce) - alternatively, you can spray the foil with cooking spray.
  • Season both sides of the fish with salt and pepper; lay one fillet on each foil square and grate the lemon zest over each.
  • Close up packets and arrange on a prepared baking sheet; bake until fish flakes easily with a fork, 20 to 25 minutes.
  • Meanwhile, place cauliflower florets, onion, and tomatoes in a bowl and drizzle with olive oil; arrange, in a single layer, on the other prepared baking sheet.
  • Season vegetables with salt and pepper and roast until cauliflower just begins to brown on the edges and tomatoes soften and collapse, about 15 minutes.
  • Once fish and vegetables are done, place almonds in remaining olive oil/butter mixture and heat just until almonds are golden, only about 1 minute - be careful, they burn easily (even if they do brown, they are still good).
  • Open packets and plate fish with cauliflower mix along side; top with sauce and garnish with fresh parsley.

Nutrition Facts : Calories 628.7, Fat 45.8, SaturatedFat 9.1, Cholesterol 79.6, Sodium 378.1, Carbohydrate 24.7, Fiber 10.2, Sugar 8.6, Protein 38.7

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