CRISPY BACON WRAPPED STUFFED TILAPIA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I made this recipe for my hubby because he doesn't care much for fish (unless it's breaded and fried). I wanted him to eat a variety of proteins other than just steak and pork, and figured he wouldn't turn down the fish if it had bacon with it. He loved it. ^_^
Provided by canella kumke
Categories Weeknight
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- 1. In a small sauce pan heat the oil. When heated add the onions and fry for 2-3 minutes or until translucent.
- 2. Add the red peppers, lemon juice, brown sugar, garlic, parsley, black pepper and salt. bring the mixture to a boil, then reduce to a simmer and cook 5 minutes, or until the peppers are tender.
- 3. While the mixture cooks prepare your baking dish. (I use a disposable aluminum 8x8 in square cake pan because i dont like bacon grease on my good pans) Cut srips of reynolds wrap the size or your baking dish about 6 will be fine. Crinkle the strips of foil and securely place them in the bottom of your dish to make racks.
- 4. Remove the pepper mixture and process in a food processor (or blender) until smooth.
- 5. Return the mixture to the pan and stir in the bread crumbs until combined.
- 6. Spread the mixture evenly among the 4 Tilapia filets and roll them up. Wrap them in bacon using one strip of bacon per filet. If needed secure them in place with toothpicks.
- 7. Place the filet rolls over the racks to let the grease drain. Cover with reynolds wrap foil and bake in the preheated oven for 20 minutes.
- 8. In another baking dish spread the green beans evenly apart and sprinkle the top with pamesan cheese.
- 9. After the 20 minutes remove the filets and turn on the broiler. Remove the foil cover from the filets. Put the green beand and filets under the broiler and broil until the top of the bacon is crispy. Turn the filets to crisp the bottom side. If the cheese is burning too badly, take out the beans. when both sides f the bacon are crispy, take them out.
- Serve the tilapia with a big side of green beans and enjoy.
Nutrition Facts : Calories 315.3, Fat 11.8, SaturatedFat 3.7, Cholesterol 73.4, Sodium 353.5, Carbohydrate 21.9, Fiber 4, Sugar 8.7, Protein 32.3
CRISPY BACON WRAPPED STUFFED ZUCCHINI #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Bacon makes everything tastes better. Unfortunately the cooking time for bacon is drastically different than most other foods. In order to render the fat out and to make the bacon crispy, most other ingredients will be way overcooked or burned to charcoal. This recipe solves the problem by using Reynolds aluminum foil in a very unique way. This fun recipe is to transform some very common ingredients, Zucchini and ground beef, into a more memorable dish. The plating of this dish shows one serving.
Provided by dcarch7777
Categories Meat
Time 2h
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Directions - Ground beef mix.
- 1. Use meat from Italian sausage and mix with ground beef.
- 2. Add bread crumb, diced shitake mushrooms, eggs, garlic powder, ground pepper, brown sugar, shredded Parmigiano cheese, parsley, oregano, 1 teaspoon salt, and mix well with above.
- Directions - Zucchini sections.
- 1. Cut zucchini in sections about 1 3/8" each.
- 2. Core each section center seeds out.
- 3. Fill each section with stuffing of ground beef mix from above.
- Directions - Bacon rings.
- 1. Using heavy duty non-stick Reynolds aluminum foil to wrap around card board tubes, some round and some square, to make round bacon rings for zucchini and square bacon rings for couscous.
- 2. Wrap 2 layers of bacon rushers tightly on foil tubes above and bake in 350F oven until crispy. Put tray under the bacon to catch all bacon fat and drippings. The tray should have some water to prevent the dripping from drying out.
- 3. Remove cardboard tube under the aluminum foil, and remove foil. The crispy bacon rings should detach from the foil easily.
- 4. Insert stuffed zucchini sections into round bacon rings and bake in 300F oven on a pan. About 20 minutes until internal temperature reaches 160°F.
- 5. Collect juice from the baking of the stuffed zucchinis in the pan.
- Directions - two sauces, each to be enjoyed by guest separately or combined.
- Corn sauce.
- 1. Cut kernels from two ears of fresh corn, about one cup.
- 2. Collect juices from the bacon drippings, and from the baking of stuffed zucchinis and mix with corn kernels.
- 3. To above, mix heavy cream, garlic powder, chopped onion, salt and wine. Use a hand blender to Purée all into a creamy sauce.
- 4. Simmer the above for 10 minutes.
- Black garlic sauce (Optional).
- 1. Peel all black garlic cloves.
- 2. Mix black garlic with Balsamic vinegar, a pinch of salt and Olive oil and blend with hand blender. The mixture will become a sweet pure black sauce of ketchup consistency.
- Couscous.
- 1. Make couscous any style you prefer,.
- 2. and stuff couscous in crispy square bacon rings and serve with stuffed zucchinis.
- Photos show suggested plating serving suggestion.
Nutrition Facts : Calories 1838.9, Fat 134.1, SaturatedFat 45.9, Cholesterol 379.9, Sodium 3592.2, Carbohydrate 82.7, Fiber 8.8, Sugar 17.5, Protein 72.5
CRISPY TILAPIA
Crispy! Serve with tartar sauce. You can cut into small pieces before breading so the kids can eat like nuggets. You can also deep fry! Stays crispy for packing in a lunch or picnic! A major importance in artisanal fishing in Africa and the Levant, and are of increasing importance in aquaculture around the world.
Provided by Rita1652
Categories Tilapia
Time 16m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Salt and pepper fish.
- Dust fillets with 1/3 cup of flour.
- Mix egg with buttermilk in one bowl.
- Mix flour, corn meal, baking soda and baking powder, Old Bay in another bowl.
- Dip all floured fish into egg then flour mixture.
- Heat oil medium-high in large pan.
- Fry, turning after 2 minutes on each side.
- Salt as soon as you take out of pan.
- Should be done in three batches.
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.
CASHEW CRUSTED STUFFED TILAPIA
This recipe was created for Ready Set Cook 2005. Not only is this dish a beautiful presentation but it is easy to prepare and tastes fabulous. The apricots add a pleasant sweetness to the orzo based stuffing. Serve with broccoli, carrots, asparagus, or sauteed greens.
Provided by NcMysteryShopper
Categories Tilapia
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine all Cashew Crust ingredients in a small bowl and mix well.
- Rinse tilapia and pat dry.
- Whisk egg white in a small bowl and pour onto a small plate.
- Lightly flour one side of the tilapia fillets (fish should be covered in a fine dust layer of flour).
- Dredge floured side of fillet in egg white and then in Cashew Crust mixture.
- Set coated fillets (crust side up) on waxed paper and let set.
- Meanwhile, mix all the stuffing ingredients in a medium bowl.
- Carefully turn tilapia fillets over and squeeze lemon juice on fillets.
- Spread Stuffing evenly over fillet and fold so that the thicker side is on top (Use toothpicks to hold together if your fillets are small).
- Place in buttered baking dish and replace any crust that was wiped away.
- Cook at 350 degrees for 20 - 25 minutes.
Nutrition Facts : Calories 374.5, Fat 14.9, SaturatedFat 4, Cholesterol 68, Sodium 499.8, Carbohydrate 29.7, Fiber 3.2, Sugar 13.9, Protein 34.1
DUTCH OVEN PEAR & RHUBARB KUCHEN #RSC
"Ready. Set. Cook! Reynolds Wrap Contest Entry. I love Rhubarb and Dutch Oven cooking. In reality I love all types of cooking period. I had some Rhubarb in the refirigrator, and had no idea of what to fix with it, until I heard about the Ready. Set. Cook! Reynolds Wrap Recipe Contest. I decided to take the challenge. Along with the Reynolds Wrap, I picked four ingredients from the list, and spent the whole night working on this recipe. The next morning my wife asked me what I had come up with. I couldn't tell her what it is; I just had to cut her a piece, and let her tell me what is. She liked it so much that she only allowed me three small slices.
Provided by rr47er42
Categories Dessert
Time 1h50m
Yield 1 Kuchen, 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Drain the pears into a large colander and set aside.
- Peel and wash the rhubarb, then slice in half length wise, and cut into 1-inch pieces. Place the rhubarb in a large saucepan, and add the water, lemon juice and 3/4 cup of the sugar. Over medium heat, bring to a boil, stirring frequently, cooking the rhubarb until completely softened. Continue cooking until the mixture just starts to thicken. Set aside to cool on a wire rack, while preparing the rest of the recipe.
- Using Reynolds Wrap® Foil, line a 10-inch/5-quart Dutch oven with two, 24-inch strips and lay across each other forming an "X". Using cake flour; grease and flour the aluminum foil. The aluminum foil is used as handles to lift the Kuchen from the Dutch oven. Also makes cleaning the Dutch oven easier.
- Set the oven rack in the middle position, and preheat the oven to 375º.
- Place the flour, baking powder, salt and the remaining sugar in an electric stand mixer bowl. Attach the wire whip, and at speed 1, mix for 15 seconds to combine the ingredients.
- Attach the flat beater, and at speed 1, add the butter patties one piece at a time, mixing until you have small crumbs.
- In a small bowl, whisk together the egg and cream, and add to the crumb mixture. Attach the dough hook, and at speed 2, mix until the dough clings to the hook.
- Pour the dough into the Dutch oven. Arrange the pears, cut side down over the dough. Spoon the rhubarb over the peaches.
- For the topping, in a medium size bowl, whisk together the flour and sugar. Using a pastry blender, cut in the butter until the mixture resembles fine crumbs. Add the cream and almonds, and gently mix with a fork until moist crumbs form. Sprinkle over the pears and rhubarb.
- Cover the Dutch oven and bake for 15 minutes, remove the lid and bake for 30 to 35 minutes, or until lightly browned.
- Cool on a wire rack for 15 minutes. Then gently remove the Kuchen from the Dutch oven, using the aluminum foil as handles, and set on a wire rack to cool.
- Place the Kuchen on a cake stand, and serve.
Nutrition Facts : Calories 711.7, Fat 29.6, SaturatedFat 15.7, Cholesterol 99.7, Sodium 295.7, Carbohydrate 105.8, Fiber 4.2, Sugar 53, Protein 8.9
ONE-PAN FISH WITH BACON AND SWEET CORN
The delightful textures of this dish's three main components - crisp bacon, tender fish and plump corn kernels - make for a lovely summer dinner. Tilapia, trout, bass or any other flaky yet firm white fish will work well. Naturally smoked bacon imparts a flavor reminiscent of campfire cooking or outdoor grilling over hot coals. When fresh corn isn't in season, frozen corn can be used, but will require a minute or two more in the skillet. A squeeze of fresh lemon juice rounds out the dish with its acidity.
Provided by Yewande Komolafe
Categories dinner, weeknight, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Lightly season both sides of the fish fillets with salt. In a large bowl, combine 1/4 cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.
- Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
- Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.
- Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining 1/4 cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.
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