South West Tilapia Pot Pie 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.

HONEY GLAZED TILAPIA WITH GRILLED PEACH CHUTNEY #RSC

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!

TILAPIA TAMALES #RSC

Steps:

• Sprinkle the tilapia fillets with the juice of one lime juice and season with salt and pepper. Refrigerate until ready to assemble tamales.
• Make the masa dough for the tamales: Beat one stick of butter with 2 tablespoons sugar until fluffy. Add the egg and beat until mixture is smooth.
• Place the corn kernels in a food processor or blender with the buttermilk and the salt and process until smooth. Add corn to the butter/egg mixture and beat until well blended.
• Stir the baking powder into the masa (harina de maiz). Add dry ingredients to the corn/butter mixture, mixing until well blended. Set aside.
• Whisk together the softened cream cheese, mayonnaise, lime juice and red chile sauce to taste.
• Assemble tamales: Place a 7 by 12 inch rectangle of Reynolds Wrap Non-Stick foil on the counter, with the non-stick side facing up.
• Spread about 1/3 cup of the corn masa dough into a 3 x 5 inch rectangle in the center of the foil. Spread 1 tablespoon of the chile cream cheese mixture on top of the masa, and top with 1 tablespoon each chopped red pepper and green onions. Place one tilapia flillet on top of the cream cheese and vegetables, and spread another tablespoon of the chile cream cheese over the fish. Sprinkle with 1/2 tablespoon Parmesan cheese. Top with another 1/3 cup masa, and spread it to cover the filling.
• Fold one short end of the foil up over the filling. Fold the two long sides in over the filling. There will be one end that is still open. Lift the tamale with the open end facing upwards and twist foil to close that end.
• Make 3 more tamales in the same way.
• Place tamales in a steamer basket, and place the basket over a pot with 2 inches of simmering water. Tamales should not touch the water. Cover tightly with a lid and steam tamales for 1 hour, checking water level from time to time.
• Let tamales cool for 15-20 minutes before serving.
• Tamales can be made ahead and reheated in the oven or in a steamer. Unwrap tamales before reheating them in the microwave. This recipe makes 4 large tamales. You can divide the filling into smaller portions to make 8-10 smaller tamales, or even 16 appetizer-size tamales.

FOIL BAKED TILAPIA WITH FIESTA RICE #RSC

Steps:

• Cook the rice (stove top or rice maker), add the tumeric and salt to the cooking water, the rice will turn a beautiful yellow color. When cooked, let it cool off, can be made ahead.
• Mix the marinade for the tilapia filets: oil, citrus juices and a dash of mexican oregano, marinate fish filets for up to one hour, not more or the fish will "cook" in the juice.
• Lay out 4 12 X 12 squares of heavy duty reynolds wrap, put 3-4 slices of lemons on one side of each and top with the fish filets. Season with salt and lemon pepper and spoon the marinade over. Fold the second half over and crimp the sides tightly, tuck the ends under.
• Lay the packages on a baking sheet and bake @ 375 for 12 - 15 minutes. Let the package rest for a few minutes, then open carefully, watch out for steam escaping.
• In the meantime, heat a tbsp of oil in a heavy skillet and saute the onions until golden. Add the peppers, corn and jalapeno and cook until soft, Add the rice and black beans and heat through. Season with salt and cumin.
• To serve, spoon a portion of rice on each plate, lay the fish on top, spoon the accumulated sauce over the fish and rice, garnish with the lemon slices and sprinkle some chopped cilantro over. 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.

VEGETARIAN TEX-MEX TAMALES #RSC

Steps:

• Make the masa dough for the tamales: Beat one stick of butter with 2 tablespoons sugar until fluffy. Add the egg and beat until mixture is smooth.
• Place the corn kernels in a food processor or blender with the buttermilk and the salt and process until smooth. Add corn to the butter/egg mixture and beat until well blended.
• Stir the baking powder into the masa (harina de maiz). Add dry ingredients to the corn/butter mixture, mixing until well blended. Stir in 3/4 cups grated Monterrey Jack cheese. Set aside.
• Place olive oil in a heavy skillet. Add chopped tomato, chopped scallions, and 1 teaspoon garlic salt. Cook over medium heat, stirring, until tomatoes are softened, about 3-4 minutes.
• Add can of black beans (including liquid) to the skillet with the tomatoes. Continue to cook, stirring, until most of the liquid has evaporated. Season with more garlic salt to taste if desired. Remove beans from heat and set aside.
• In a medium bowl, whisk together the softened cream cheese with the ranch dressing, lime juice, and minced cilantro.
• Assemble Tamales: Place a 7 by 12 inch rectangle of Reynolds Wrap Non-Stick foil on the counter, with the non-stick side facing up.
• Spread about 1/3 cup of the corn masa dough into a 3 x 5 inch rectangle in the center of the foil. Spread 1 tablespoon of the cream cheese mixture on top of the masa. Place 1/4 cup of the beans on top of the cream cheese. Sprinkle 1 tablespoon grated Monterrey Jack and 1 tablespoon chopped red pepper over the beans. Top with another 1/3 cup masa, and spread it to cover the bean and cheese filling.
• Fold one short end of the foil up over the filling. Fold the two long sides in over the filling. There will be one end that is still open. Lift the tamale with the open end facing upwards and twist foil to close that end.
• Make 3 more tamales in the same way.
• Place tamales in a steamer basket, and place the basket over a pot with 2 inches of simmering water. Tamales should not touch the water. Cover tightly with a lid and steam tamales for 1 hour, checking water level from time to time.
• Let tamales cool for 15-20 minutes before serving. Serve with extra cream cheese mixture on the side.
• Tamales can be made ahead and reheated in the oven or in a steamer. Unwrap tamales before reheating them in the microwave. This recipe makes 4 large tamales, but you can use the ingredients to make 8-10 smaller tamales, if you prefer, or even 16 appetizer size tamales.

BACK PORCH BAYOU SHRIMP & CORN #RSC

Steps:

• Over medium high heat sauté the diced bacon in a sauce pan until it just starts to crisp.
• While the bacon is cooking dice the onion and then add to the pot. While the onion is cooking dice the red pepper and add. Mince the garlic and add.
• Remove the zest from the lemon and set it aside and then add the juice from the lemon to the sautéed vegetables along with the wine, Worcestershire sauce, black pepper and Creole seasoning. Stir in 2 tablespoons of the butter, reduce the heat, and allow to the sauce to simmer, stirring occasionally, while preparing the corn.
• Put the remaining 2 tablespoons of butter in a small bowl. Add 1 tablespoon of the sauce and mix in 1/2 of the green onion, parsley and lemon zest to make a compound butter for the corn. Tear off 4 rectangles of heavy duty Reynolds wrap that are about 3" longer than each ear of corn is lengthwise and then place each ear in the middle running lengthwise and rub the corn all over with the compound butter (I find my hands are the best tool for this), and seal each ear up tightly so that the butter doesn't leak out while cooking. Place the corn on a preheated hot grill and allow it to cook for about 7 minutes with the lid down.
• Meanwhile remove the sauce for the shrimp from the heat and stir in the heavy cream and then in a medium sized bowl mix the shrimp with the sauce. Tear off four 12" squares of heavy duty Reynolds wrap and spread 1/4 of the shrimp in the middle of each square. Taking the foil by two corners at a time, fold the foil over the shrimp to make "boats".
• Turn the corn and place the shrimp boats on the grill, and cook them both, covered, for about 8 minutes more. Allow the corn and shrimp to rest for a few minutes before serving as they will be very hot. To serve, open the shrimp packages and sprinkle the remaining green onion, parsley and lemon zest over the shrimp.

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.