Mediterranean Tilapia Pockets Rsc Recipes

MEDITERRANEAN TILAPIA POCKETS #RSC

Steps:

• Preheat oven to 375 degrees.
• Rub filets with 1/2 of the olive oil and 1/2 of the Greek seasoning.
• Wrap 1 slice of prosciutto around each filet.
• Place 1 filet on 1 sheet of aluminum foil.
• Combine tomatoes, zucchini, olives, capers, parsley, mint, lemon juice & zest and remaining spice blend in a small mixing bowl. Toss.
• Place equal amounts of tomato mixture on top of each filet. Top with goat cheese and black pepper.
• Take the 2 opposite ends of foil, bring them together over filet and fold edges 2-3 times down and seal. Fold in 2 remaining open ends and seal.
• Place aluminum pockets on a large oven proof sheet pan.
• Bake for 15-20 minutes. Allow to rest for 5 minutes. Unseal and serve.

TILAPIA PHYLLO POCKETS

Steps:

• Preheat oven to 350°.
• Place sesame seeds on parchment lined baking pan.
• Roast in oven about 10 to 12 minutes, until brown.
• Remove from oven and set aside.
• Meanwhile, heat 1 tsp olive oil in a skillet.
• Sear fish in olive oil, until almost cooked through, about 3 minutes per side.
• Remove from skillet, saute onions and portabello mushrooms until onions are opaque.
• Fold phyllo dough in half and cut so that you have 8 sheets.
• Layer the phyllo, brushing each layer with melted butter.
• Use 4 1/2 sheets for each pocket.
• Place each piece of fish onto the layer of phyllo.
• Spread onion and mushroom evenly over each piece of fish.
• Sprinkle garlic powder and coriander over each piece of fish.
• Fold the phyllo dough around each piece to form a pocket.
• Place folded side down on parchment lined baking sheet.
• Brush each pocket with beaten egg and 1 tbsp water.
• Sprinkle toasted sesame seeds on top of each pocket.
• Bake on middle rack for 13 to 15 minutes util phyllo pastry is golden brown.

HEARTY ITALIAN BEEF BOWL #RSC

Steps:

• For the bowls:.
• Pre-heat your oven to 350 deg. F.
• Using a non-stick 6 compartment muffin tin, cut 6, 12" x 12" sheets of aluminum foil and fit into each of the compartments. Roll down the excess foil leaving about an inch sticking above the top of the muffin tin.
• On a floured board, take out 6 of the biscuits and roll them out until they are about 3 times their original size.
• Set each one into the compartments forming a cup.
• Mix the melted butter and garlic powder together and brush onto the surfaces of the dough.
• If you have small, oven proof bowls that are about the size of the compartments, grease the underside of the bowls and set gently into each cup. This will give you a larger cup when it's baked. If not, you'll have to open up the cups a little by hand when they are removed from the oven.
• Put the muffin tin into the oven for 12 minutes. Remove from the oven and set aside. They will not be completely baked but they will be going back into the oven. Leave the oven on.
• For the filling:.
• In a heavy skillet, heat the olive over medium high heat.
• Add the onions and sauté for 2 - 3 minutes.
• Season the ground beef with a little salt and pepper and break up into the pan.
• Stir to combine the meat and onions.
• Add the red peppers, zucchini, eggplant, and corn. Season with salt and pepper to taste, combine all ingredients and lower heat to medium. Continue cooking for 4 to 5 minutes to allow the meat to start cooking through. Add the garlic, tomatoes and red pepper flakes. Combine.
• Add the wine, basil and oregano and cook for 2 to 3 minutes until everything is cooked through but not too soft. You want the veggies to still have some crunch to it. Turn off the heat and take off the stove.
• Using a slotted spoon to avoid taking up too much liquid, spoon some of the meat and veggie mixture into each of the biscuit bowls, filling them to just above the top. Heat the pasta sauce slightly. Using a regular tablespoon, spoon on 3 - 4 tablespoons of the pasta sauce and top with some of the grated cheese, leaving some for when it comes out of the oven.
• Put the muffin tin back into your 350 deg. oven and bake for another 5 - 7 minutes until the cheese is melted.
• Remove the pan from the oven. Carefully remove each bowl with the aluminum foil around it and place on serving plates, one or two per diner. Roll the foil down exposing the entire bowl. Sprinkle on the remaining cheese. The bowl can be picked up by hand or eaten with a knife and fork (Make sure you don't get any of the foil).

MEDITERRANEAN TILAPIA POCKETS

Steps:

• 1. Preheat oven to 375 degrees. Rub filets with 1/2 of the olive oil and 1/2 of the Greek seasoning. Wrap 1 slice of prosciutto around each filet. Place 1 filet on 1 sheet of aluminum foil.Combine tomatoes, zucchini, olives, capers, parsley, mint, lemon juice & zest and remaining spice blend in a small mixing bowl. Toss. Place equal amounts of tomato mixture on top of each filet. Top with goat cheese and black pepper.
• 2. Take the 2 opposite ends of foil, bring them together over filet and fold edges 2-3 times down and seal. Fold in 2 remaining open ends and seal. Place aluminum pockets on a large oven proof sheet pan. Bake for 15-20 minutes. Allow to rest for 5 minutes. Unseal and serve.

MEDITERRANEAN TILAPIA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the sun-dried tomatoes, olives and capers. Set aside.
• Place the tilapia fillets side by side in a baking dish. Drizzle with oil and lemon juice.
• Bake for 10 to 15 minutes in the preheated oven, until the fish flakes with a fork. Check after 10 minutes, so as not to overcook, or the fish may be dry. When fish is done, top with the tomato mixture, and serve.

SOUTH WEST TILAPIA POT PIE #RSC

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.

ASIAN CILANTRO TILAPIA #RSC

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.

GREEK HALIBUT WITH LEMON FETA YOGURT SAUCE #RSC

Steps:

• Preheat oven to 375°F.
• In a large bowl, mix thyme, oregano, dill, lemon zest, lemon juice, red pepper flakes, garlic and ½ teaspoon salt. Drizzle in olive oil and stir. Add zucchini, artichoke hearts, red bell pepper, onion to the olive oil mixture. Set aside for 10 minutes.
• Meanwhile, in a food processor combine feta cheese, Greek yogurt, cream and lemon juice and blend until smooth. Place in refrigerator.
• Place each piece of fish, skin side down, in the center of a piece of Reynolds Wrap about 18 inches long. Season fish with kosher salt. Gather the sides of the foil, add 1/4 of veggies to each packet, then spoon liquid evenly over the pieces of fish. Close each packet, leaving about 5" between the fish and the top of the foil for steam. Place foil packets on a large baking sheet in the oven and bake 12-17 minutes (depending on thickness of fish; check by removing from oven and carefully opening one of the packets and testing fish & veggies with a fork. If fish is not cooked through, reseal foil and continue to bake, checking every couple minutes.
• Open packets carefully and transfer fish and veggies using a spatula to plates. Spoon the liquid from each packet on top. Drizzle each with lemon feta yogurt sauce. Garnish with dill. Enjoy!

FOILED AGAIN! BAKED TILAPIA WITH ROASTED VEGETABLES #RSC

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.