SWEET & SASSY PEACHY KEEN TILAPIA #RSC
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
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!
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
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
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
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
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
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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