Peachytilapiapouchesrsc Recipes

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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.

10 GREAT TILAPIA RECIPES: BAKED TILAPIA & MORE!



10 Great Tilapia Recipes: Baked Tilapia & More! image

This baked tilapia recipe is bursting with flavor! Pair the fish with lemon, tomatoes and feta for a impressive yet easy dinner.

Provided by Sonja Overhiser

Categories     Main dish

Time 30m

Yield 4

Number Of Ingredients 14

1 pint cherry tomatoes, sliced in half
1 large shallot, thinly sliced
3 garlic cloves, minced
1 small lemon, thinly sliced into rings
2 tablespoons olive oil, divided
3/4 teaspoon kosher salt
4 ounce block feta cheese
1 1/2 pounds tilapia
1 tablespoon Italian seasoning
1 pinch red pepper flakes (optional)
1/2 teaspoon smoked paprika (or standard paprika)
2 tablespoons drained capers
Finely chopped fresh parsley or basil, for garnish
Fresh ground black pepper

Steps:

  • Preheat the oven to 425 degrees Fahrenheit.
  • Chop the tomatoes, shallot, garlic, and lemon as noted above.
  • Place the chopped vegetables and lemon slices in the bottom of a 9 x 13″ baking dish and mix with 1 tablespoon olive oil, 1/4 teaspoon salt, and fresh ground black pepper. Crumble the feta cheese into rough chunks and add it to to the pan, tossing gently to combine.
  • Pat the tilapia dry. Rub it with 1 tablespoon olive oil and 1/2 teaspoon kosher salt, split between the filets. Sprinkle both with the Italian seasoning and a few grinds fresh ground black pepper, then add the red pepper flakes and smoked paprika. Sprinkle the capers over the top.
  • Place the pan in the oven and bake for 20 to 25 minutes (depending on the thickness of the fish), until the fish is flaky and the internal temperature is 140 degrees Fahrenheit when measured with a food thermometer. Garnish with chopped parsley and remove the lemon slices when serving (or eat them if you like!).

GRILLED PEACHES & TILAPIA #RSC



Grilled Peaches & Tilapia #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. I love this recipe because it highlights all of the ingredients present. It also uses a summer seasonal ingredient in a very unique way. When peaches are grilled they bring a delicious sweetness which pairs wonderfully with the Tilapia. The rosemary adds a nice punch of earthiness and spiciness to the dish without being too overwhelming. It is a perfect compliment to the fish and the peaches.

Provided by SousChefNov

Categories     Tilapia

Time 35m

Yield 4 Fillets, 4 serving(s)

Number Of Ingredients 7

4 fresh tilapia fillets
3 medium ripe peaches (cleaned and sliced into 8 wedges)
1 teaspoon fresh rosemary (minced)
2 teaspoons honey
1 tablespoon olive oil
salt and pepper
Reynolds Wrap Foil

Steps:

  • Start with a large strip of Reynolds foil wrap.
  • Clean and slice 3 peaches, approximately 8 slices per peach.
  • Spread the peaches on the foil wrap leaving about a 1 inch border all the way around.
  • Drizzle 2 teaspoons of honey over peaches and a pinch of salt.
  • Align all 4 Tilapia fillets side by side on top of peaches.
  • Drizzle 1 Tablespoon evenly over fillets.
  • Spinkle 1 teaspoon of fresh minced Rosemary of all 4 fillets.
  • Add Salt and Pepper to taste.
  • Once all ingredients are assembled bring the sides of the foil wrap up and pinch to create a neat sack.
  • Place on the grill for approximately 15 minutes depending on thickness of Tilapia or to an internal temperature of 145 degrees.

Nutrition Facts : Calories 84.5, Fat 3.7, SaturatedFat 0.5, Sodium 0.2, Carbohydrate 13.6, Fiber 1.7, Sugar 12.3, Protein 1

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

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