FOILED AGAIN! BAKED TILAPIA WITH ROASTED VEGETABLES #RSC
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
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
BAKED FRESH WHOLE TILAPIA #RSC
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
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
REYNOLDS TILAPIA CORDON BLEU #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I saw a Bob Blummer recipe many years ago for salmon that was cooked in the dishwasher. I was skeptical, but tried it and it worked perfectly. It steams the fish keeping it moist and delicious. I tried this technique with some things other than salmon, and this spin on chicken cordon bleu has been a favorite ever since.
Provided by brimil88
Categories Tilapia
Time 30m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 10
Steps:
- Begin by cooking bacon for 3 minutes on each side over medium-high heat. Remove bacon from pan and cool. Place one tilapia filet in the middle of a sheet of Reynolds wrap and season both sides with salt and pepper. Place one piece of bacon and 1/4 of the cheese on top of the fish. Use the Reynolds wrap to tightly roll the fish around the cheese. Wrap one more time with an additional piece of Reynolds wrap. Repeat this for the other 3 tilapia fillets. Place all 4 wraps on the bottom rack of an empty dishwasher and run on normal cycle with no soap.
- In the meantime, melt butter in a pan over medium heat. Add garlic and bread crumbs. Sautee until the bread crumbs are golden brown. Add rosemary and remove from heat.
- Once the dishwasher has completed its cycle, remove foil packets. Unwrap the fillet and place in the middle of a plate. Top with some toasted bread crumbs and enjoy!
Nutrition Facts : Calories 316.9, Fat 17.6, SaturatedFat 9.2, Cholesterol 100.7, Sodium 939.5, Carbohydrate 5.8, Fiber 0.5, Sugar 0.6, Protein 34
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