TILAPIA ROLL WITH SAUTE MUSHROOM STUFFING #RSC
"Ready, Set, Cook! Reynolds Wrap Contest Entry'' This recipe is very different from any over fish roll recipes. The best part of this dish is its versatility. On one hand you could use any other fish and any other stuffing ingredients ( like spinach, sun-dried tomatoes, etc.) On another it is very light and could be served with any side dish ( mashed potatoes, mix salad). This dish goes good with any dressings like tartar sauce or a spicy sreracha or a fresh slices of lemon would go very well with it. I hope people will enjoy this recipe as much as my family.
Provided by olgazh
Categories Tilapia
Time 1h
Yield 4 tilapia fillets, 4 serving(s)
Number Of Ingredients 17
Steps:
- 1. For stuffing in a hot pan put a tablespoon of butter. Add mushrooms, onions, 1 garlic clove, heavy cream and cream cheese. Cook on the medium high heat for 5 min or until the mixture is smooth but not runny. Salt and pepper for taste.
- 2.Grind the tilapia fillets in the blender or meat grinder until smooth. Transfer into the bowl and add an egg, 2 garlic cloves, green onions, parsley, cilantro, mustard, salt, pepper and the panko crumbs. Mix by hand.
- 3. Lair the tilapia mixture on the greased Reynolds Wrap Foil and spread it out, it should be 1 inch thick.
- 4. Place the tomato slices in the middle of the tilapia mixture. Put the mushroom stuffing on the top of the tomatoes.
- 5. Lift the corner of the foil and roll the the tilapia. Gently place the roll in the middle of the foil. Wrap it in foil and twist the ends.
- 6. Place the roll on the baking tray and bake in the 400 degree F oven for 20 minute Then take the foil off and put some more cream cheese on top and bake for 15 more min until the top is browned.
- 7. Slice and serve along with some sriracha sauce or fresh lemon slices.
Nutrition Facts : Calories 385.1, Fat 17.3, SaturatedFat 9, Cholesterol 146.5, Sodium 389.2, Carbohydrate 25.3, Fiber 2.5, Sugar 4.4, Protein 33.2
CHICKEN MOLE
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.
- Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.
- Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
- Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
- Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.
- Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.
- Photgraph by Con Poulos
FISH MOLE EN PAPPILOTE(REYNOLDS WRAP) #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. tilapia cooked in a delicious mole sauce, neatly wrapped and cooked in their own foil package.
Provided by redurchin
Categories Mexican
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Chop whole onion and fry with 3 tablespoons of olive oil in large pan until transluscent.
- Add chopped garlic, dried cumin, coriander ,chili powder,jalapeno and dash of salt& pepper.Mix thoroughly.
- On a broiling pan add all the fresh tomatoes, and the red bell pepper.Broil until the skin is brown about 10 minutes,then remove from oven, peel off the skin and de seed the pepper.
- Puree the broiled tomatoes, and pepper in a food processor, then add to the pan of cooked onions and spices, melt in the squares of dark unsweeetened chocolate.
- Create individual foil packages for each dinner guest, spoon the mole sauce on the bottom of the foil, lay the Tilapia fillet on top, spoon more mole onto fish, then top with ground almonds, tighly wrap each fish package,making sure that the steam can't escape and bake in oven at 425 for about 15 minutes or until the fish is cooked.
- Serve with rice and corn tortillas.
Nutrition Facts : Calories 303.8, Fat 16.3, SaturatedFat 2.5, Cholesterol 62.5, Sodium 99.3, Carbohydrate 13.5, Fiber 4.6, Sugar 6.2, Protein 28.8
FISH FILLETS IN MOLE VERDE
Provided by Roberto Santibañez
Categories Food Processor Fish Garlic Herb Mushroom Pepper Bake Dinner Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Finely chop tomatillos in processor. Add cilantro and blend until coarsely chopped. Add 1/2 cup water and next 12 ingredients; blend tomatillo sauce until smooth.
- Place 2 shallow ovenproof bowls on each of 2 large rimmed baking sheets. Divide half of mushrooms among bowls; sprinkle lightly with salt and pepper. Drizzle 11/2 teaspoons oil, then 2 tablespoons tomatillo sauce over each. Top each with 1 fish fillet; sprinkle with salt and pepper. Top with remaining mushrooms and tomatillo sauce. Drizzle 1/2 teaspoon oil over each. Cover baking sheets with foil, sealing sheets at edges. Bake until fish is just opaque in center, about 25 minutes.
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