TILAPIA WITH CITRUS SAUCE
The lemon, lime and orange sauce adds zest to this flaky, delicate-flavored fish. -Francis Garland, Anniston, Alabama
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place milk in a shallow bowl. In another shallow bowl, combine the flour, salt and pepper. Dip fish in milk, then coat with flour mixture., Spray fillets with cooking spray. In a large nonstick skillet, cook fish over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same pan, saute garlic in butter and oil for 1 minute. Add the lemon, lime and orange slices, juices and onions; cook 1 minute longer. Serve with fish.
Nutrition Facts : Calories 197 calories, Fat 8g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 142mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
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
TILAPIA WITH ROASTED RED PEPPER CREAM SAUCE #RRSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Tilapia cooked in a pouch made of Reynold's Wrap foil is a no fuss way to prepare a delicious weekday meal. It minimizes dirty dishes and maximizes flavor! The roasted red pepper cream sauce adds a robust component that will wow your taste buds.
Provided by bbort
Categories Very Low Carbs
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Turn broiler on high. Form a shallow bowl out of a piece of Reynold's Wrap foil. Place red pepper on foil to prevent from rolling. Broil on all sides, turning often until skin is completely charred. Remove from broiler and place pepper in a bowl. Cover with a piece of Reynolds Wrap foil and set aside.
- Tear off four pieces of Reynold's Wrap foil each about ten inches in length. Place a tilapia filet in the middle of each piece of foil. Spoon one teaspoon of lemon juice over each piece of fish. Place one tablespoon of butter in the middle of each filet. Sprinkle with 1 teaspoon salt and pepper. Crimp together foil to form a pouch and place on baking sheet. Bake for 20 minutes or until fish is flaky.
- Meanwhile make the red pepper cream sauce by removing the charred skin from the red pepper. Remove stem and seeds from pepper and roughly chop pepper. Place in a food processor and puree until smooth. Melt cream cheese in a small saucepan. Add red pepper puree and stir until heated through. Add cumin, and remaining salt.
- Remove tilapia from pouch and drizzle with roasted red pepper sauce. Serve immediately.
BAKED TILAPIA AND MEXI-CORN #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I love fish..period. It goes so well with a mixture of corn, peppers, and onions..toss in a little bacon and let the drooling begin ;) the ease of cleanup when cooking with Reynolds Wrap, just makes this dish all the more fun to make!
Provided by ldybug5012
Categories Pork
Time 30m
Yield 5 cups of Mexi-Corn, 4 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 400 deg.
- line a 9 x 13" pan with Reynolds Wrap, making 2 separate compartments; 1 for the fish, and 1 for the corn mixture.
- Lay fish filets in one compartment; sprinkle lemon pepper on top.
- In a large bowl, mix corn, chopped peppers, onions, crumbled bacon, and salt & pepper. Mix well, and pour into 2nd compartment. Dot with butter and cover with entire cake pan with more Reynolds Wrap.
- Bake for 15 minute check to see if fish is cooked thoroughly. If not, put in for another 5 minute Repeat until veggies and fish are well cooked.
Nutrition Facts : Calories 230.5, Fat 10.2, SaturatedFat 4.7, Cholesterol 20.9, Sodium 210.4, Carbohydrate 33.3, Fiber 4.1, Sugar 7.8, Protein 7.3
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