Honey Glazed Tilapia With Grilled Peach Chutney Rsc Recipes

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HONEY GLAZED TILAPIA WITH GRILLED PEACH CHUTNEY #RSC



Honey Glazed Tilapia With Grilled Peach Chutney #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. I created this recipe for this challenge considering what it would take to make my son want to eat it. I am always trying to find creative ways to incorporate seafood into our diets. My son loved this because it has lots of flavor. I think it's both delicious and easy. The chutney can even be made in advance and refrigerated to get dinner on the table quicker!

Provided by servhymn66

Categories     < 60 Mins

Time 43m

Yield 4 fillets and chutney, 4 serving(s)

Number Of Ingredients 19

2 fresh peaches, pitted and quartered
1 medium red onion, diced
2 tablespoons chopped flat leaf parsley
1 teaspoon chopped mint leaf
1/2 teaspoon chopped lemon thyme
1 teaspoon lemon zest
1 lemon, juice of
3 teaspoons honey, plus
1 tablespoon honey (divided)
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
4 tilapia fillets
2 tablespoons honey
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Reynolds Wrap Foil

Steps:

  • Position one oven rack on the top and one in the middle.
  • Set the oven to broil and prepare a grill or a grill pan.
  • Cut four pieces of Reynolds wrap foil, large enough to enclose each fillet.
  • Chutney.
  • Cut, pit and quarter the peaches, then brush each side of the quarters with a thin coat of the 1 tbs. of honey.
  • Place the peaches on the grill, turning onto each quartered side until grill marks are set.
  • Remove from grill and allow to cool.
  • Dice onions and place in a bowl, chop the herbs and place in the bowl, add the lemon zest.
  • In a small bowl, add the lemon juice, honey, olive oil and salt and pepper.
  • Mix together to form a dressing, set aside.
  • Dice peaches in similar size to the onions, place in the same bowl.
  • Pour the dressing over the peaches and stir gently.
  • Cover bowl with plastic wrap and refrigerate while prepping fish.
  • Fish.
  • Pat fillets dry and place each one onto a sheet of Reynolds wrap.
  • Do not close the foil yet. In a small bowl, mix the honey with the paprika, garlic powder, and salt and pepper. Brush both sides of each fillet with the honey mixture. Place each piece of foil with a glazed fish in it side by side on the dish (point the foil up around the side of each fish, but don't cover the fish or close the foil yet).
  • Broil the fish uncovered for 2-3 minutes. Carefully remove hot dish, lower oven temperature to 350.
  • Divide the chutney evenly among each fillet. Wrap the foil up into a pouch over each fillet.
  • Bake for 15 minutes, then carefully remove dish and let the pouches sit for 3-5 minutes, serve.
  • This dish would go well with a side of brown rice. Enjoy!

Nutrition Facts : Calories 289.9, Fat 9.2, SaturatedFat 1.7, Cholesterol 62.5, Sodium 504.8, Carbohydrate 28.6, Fiber 2, Sugar 25, Protein 26.4

BAKED FRESH WHOLE TILAPIA #RSC



Baked Fresh Whole Tilapia #RSC image

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

4 whole tilapia
4 tablespoons lemon juice
16 slices lemons, rings
4 tablespoons lemon rind
4 tablespoons extra virgin olive oil
4 tablespoons bacon fat
4 artichoke hearts
2 tablespoons chopped fresh ginger
1/2 cup chopped white onion
1/2 cup grated monterey jack cheese
8 sprigs fresh thyme
3/4 cup candace grape juice
1/4 cup concord grape juice
2 tablespoons sea salt
2 large red bell peppers
1/4 cup white wine
1 teaspoon ground pepper
6 large garlic cloves
2 tablespoons fish sauce
2 teaspoons paprika
1 tablespoon brown sugar
1/2 cup heavy cream
1/2 lb yard-long beans
4 sheets heavy duty non-stick Reynolds Wrap Foil

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

SMOKED HONEY GLAZED TILAPIA



Smoked Honey Glazed Tilapia image

Tried this for a different way to serve Tilapia. Made it up from several different recipes I found online. It really turned out really yummy!!! The salty, spicy, sweet combination with the smoke infusion makes the fish really flavorful. Preparation time includes brine time. I took the advice of the review and cut the salt down from 1 cup to 1/2 cup. I agree, made it a better recipe, thanks for the advice.

Provided by Chef Jeff Garland

Categories     Tilapia

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs tilapia fillets
1/2 cup honey
2 teaspoons coarse salt
2 teaspoons cracked black pepper
1/2 teaspoon cayenne pepper
olive oil
1 cup white sugar
1/2 cup salt
1 quart water

Steps:

  • Dissolve sugar and salt in the water. Stir and dissolve.
  • Add the fillets and refrigerate for minimum of 1 hour and up to 4.
  • About an hour before marinating is complete start up smoker.
  • You are looking for a temperature of about 200 F and no higher than 225°F.
  • Use a good hard wood of your choice. I use pecan most of the time. Alder, hickory, mesquite and cherry are all nice.
  • Mix up the salt, pepper and cayenne.
  • Take out the Fillets, rinse then pat dry.
  • Drizzle olive oil on a platter.
  • Place fish on the platter and slide em around to oil the bottoms.
  • Generously coat the tops only with honey.
  • Sprinkle the mixed seasonings on top only.
  • Place fillets directly on grate of prepared smoker and smoke for 1 hour.

SWEET & SASSY PEACHY KEEN TILAPIA #RSC



Sweet & Sassy Peachy Keen Tilapia #RSC image

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

1 lemon
1/2 cup corn
1/2 cup black beans
1/4 cup red bell pepper, diced
1 peach, diced
1 jalapeno, diced
1 tablespoon olive oil
1/4 cup peach preserves
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
4 tilapia fillets
Reynolds Wrap Foil

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.

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

LEMON GRILLED WHOLE TILAPIA WITH GRILLED BELL PEPPER SALSA #RSC



Lemon Grilled Whole Tilapia With Grilled Bell Pepper Salsa #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. I like grilling my fish with a "protective layer" of lemon because it ensures that the fish will not dry out, and the lemon will prevent the fish from burning on the grill. I find grilling fish this way foolproof, and good for first-time whole fish grilling. I personally prefer cooking fish whole because the flavor of the fish is much better than eating it filleted. A lot of the fish's flavor comes from its bones and head. The grilled bell pepper salsa is inspired by mexican salsa and italian roasted bell peppers. Dip your bread of choice and enjoy!

Provided by Stellaaa

Categories     Mixer

Time 1h

Yield 2 fishes, 4 serving(s)

Number Of Ingredients 12

2 whole tilapia (gutted, fins clipped and cleaned very, very well, can substitue 4 tilapia fillets)
7 garlic cloves (smash 2 cloves, finely chop 5 cloves)
1 pint cherry tomatoes (one box)
2 lemons, sliced into semicircles
1 small onion, sliced (use the yellow kind)
1 large yellow bell pepper, halved, seeds and veins removed
1 large red bell pepper, halved, seeds and veins removed
1/4 cup olive oil
1 tablespoon hot sauce, used for brushing, I used Sriracha in this recipe, but any will do
1 sprig fresh rosemary
salt and pepper
Reynolds Wrap Foil

Steps:

  • Clean your fish, AGAIN. Rinse well from the market, make sure that all the nasty bits are gone- gills, intestines and all.
  • Make 2 slits on each side, and salt your fish liberally inside and both sides outside.
  • STUFF EACH FISH with 5 pinched grape tomatoes (pinch with fingers so juices come out!), one clove of smashed/sliced garlic, 1/4 of sliced yellow onion and 2 lemon slices. (If using fillets, you should have the stuffing sandwiched between two fillets).
  • Lay out the fish on a piece of aluminum foil, and place lemon slices on each side, using half a lemon per side. (if using fillets, place lemon slices outside the "fillet sandiwich").
  • Wrap it in aluminum foil, sealing it shut, but don't overdo it. You need to be able to release the fish in one piece, with the lemons intact! Set aside.
  • Make a "tray" with sides, using aluminum foil.
  • Clean peppers, remove veins and seeds. Brush with hot sauce (my default is Sriracha, but use whatever you have available), place inside foil.
  • Put the rest of the cherry tomatoes in the foil tray, season with salt and pepper.
  • Preheat your grill. I use a gas grill, and this was set to medium heat. (Sorry, I don't know how to grill over charcoal.).
  • Place your two fish packs and "vegetable tray" on the grill. Let the onions grill directly, so just place them wherever there is space. Cover the grill.
  • While the fish cooks, heat up 1/4 cup of olive oil then roughly chop garlic into small pieces. Once hot, reduce fire to low and add rosemary sprig. Let it release its oils.
  • Then add the chopped garlic in the pot. Cook the garlic a little, but not burning. About a minute, just for the flavor to bloom. Turn it off, and keep it in the pan.
  • After 12-15 mins, one side of the fish is done. The onions and tomatoes will be done as the same time one side is done. You can tell because the tomatoes are oozing on the grill.
  • Cook the other side of the fish for another 12-15 minutes (If this is your first time grilling fish, cook the next side for 12 minutes then turn the grill off. and leave the fish for another 5-7 minutes. Don't worry, the fish wont burn/dry out. The lemon will burn before it burns the fish).
  • Remove onions and tomatoes from the grill. Place in blender. Once the bell peppers are properly grilled (they take a bit longer, depending on size/shape), add them in the blender too.
  • Pulse until you have a semi chunky texture. Turn the heat back on the garlic and olive oil and sautee the mixture in the heat, for another 2-3 minutes until all flavors are incorporated.
  • Plate and enjoy with pita bread/soft taco tortillas or garden salad.

Nutrition Facts : Calories 181.6, Fat 14, SaturatedFat 1.9, Sodium 101.9, Carbohydrate 14.4, Fiber 3.4, Sugar 5.2, Protein 2.4

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