Honey Glazed Tilapia With Grilled Peach Chutney Rsc Recipes

Steps:

• Put the chipotle chiles, honey, scallions, 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until combined. Transfer to a large bowl, add the tilapia and toss to coat evenly; set aside for 10 minutes at room temperature.
• Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook, turning once, until just cooked through, 5 to 7 minutes. Serve with coleslaw and lemon wedges on the side.

Steps:

• Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush the other side. Cover with aluminum foil and refrigerate for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Spray a large piece of foil with cooking spray and place on the grill. Transfer tilapia onto the foil.
• Cook fillets on the preheated grill until they're easily flaked with a fork, about 5 minutes per side. Serve.

Steps:

• Mix the honey, soy sauce, balsamic vinegar, and garlic together in a bowl. Place the tilapia fillets in the mixture; allow to marinate in refrigerator at least 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Remove tilapia from marinade, and discard the marinade. Place fillets into the prepared baking sheet, and sprinkle the black pepper over the fish.
• Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

Steps:

• Dissolve sugar and salt in the water. Stir and dissolve.
• Add the fillets and refrigerate for minimum of 1 hour and up to 4.
• About an hour before marinating is complete start up smoker.
• You are looking for a temperature of about 200 F and no higher than 225°F.
• Use a good hard wood of your choice. I use pecan most of the time. Alder, hickory, mesquite and cherry are all nice.
• Mix up the salt, pepper and cayenne.
• Take out the Fillets, rinse then pat dry.
• Drizzle olive oil on a platter.
• Place fish on the platter and slide em around to oil the bottoms.
• Generously coat the tops only with honey.
• Sprinkle the mixed seasonings on top only.
• Place fillets directly on grate of prepared smoker and smoke for 1 hour.

Steps:

• Start with a large strip of Reynolds foil wrap.
• Clean and slice 3 peaches, approximately 8 slices per peach.
• Spread the peaches on the foil wrap leaving about a 1 inch border all the way around.
• Drizzle 2 teaspoons of honey over peaches and a pinch of salt.
• Align all 4 Tilapia fillets side by side on top of peaches.
• Drizzle 1 Tablespoon evenly over fillets.
• Spinkle 1 teaspoon of fresh minced Rosemary of all 4 fillets.
• Add Salt and Pepper to taste.
• Once all ingredients are assembled bring the sides of the foil wrap up and pinch to create a neat sack.
• Place on the grill for approximately 15 minutes depending on thickness of Tilapia or to an internal temperature of 145 degrees.

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.

Steps:

• Clean your fish, AGAIN. Rinse well from the market, make sure that all the nasty bits are gone- gills, intestines and all.
• Make 2 slits on each side, and salt your fish liberally inside and both sides outside.
• STUFF EACH FISH with 5 pinched grape tomatoes (pinch with fingers so juices come out!), one clove of smashed/sliced garlic, 1/4 of sliced yellow onion and 2 lemon slices. (If using fillets, you should have the stuffing sandwiched between two fillets).
• Lay out the fish on a piece of aluminum foil, and place lemon slices on each side, using half a lemon per side. (if using fillets, place lemon slices outside the "fillet sandiwich").
• Wrap it in aluminum foil, sealing it shut, but don't overdo it. You need to be able to release the fish in one piece, with the lemons intact! Set aside.
• Make a "tray" with sides, using aluminum foil.
• Clean peppers, remove veins and seeds. Brush with hot sauce (my default is Sriracha, but use whatever you have available), place inside foil.
• Put the rest of the cherry tomatoes in the foil tray, season with salt and pepper.
• Preheat your grill. I use a gas grill, and this was set to medium heat. (Sorry, I don't know how to grill over charcoal.).
• Place your two fish packs and "vegetable tray" on the grill. Let the onions grill directly, so just place them wherever there is space. Cover the grill.
• While the fish cooks, heat up 1/4 cup of olive oil then roughly chop garlic into small pieces. Once hot, reduce fire to low and add rosemary sprig. Let it release its oils.
• Then add the chopped garlic in the pot. Cook the garlic a little, but not burning. About a minute, just for the flavor to bloom. Turn it off, and keep it in the pan.
• After 12-15 mins, one side of the fish is done. The onions and tomatoes will be done as the same time one side is done. You can tell because the tomatoes are oozing on the grill.
• Cook the other side of the fish for another 12-15 minutes (If this is your first time grilling fish, cook the next side for 12 minutes then turn the grill off. and leave the fish for another 5-7 minutes. Don't worry, the fish wont burn/dry out. The lemon will burn before it burns the fish).
• Remove onions and tomatoes from the grill. Place in blender. Once the bell peppers are properly grilled (they take a bit longer, depending on size/shape), add them in the blender too.
• Pulse until you have a semi chunky texture. Turn the heat back on the garlic and olive oil and sautee the mixture in the heat, for another 2-3 minutes until all flavors are incorporated.
• Plate and enjoy with pita bread/soft taco tortillas or garden salad.

Steps:

• In a large bowl, mix the honey, lime juice, and garlic. Season tilapia with salt and pepper, place in the bowl, and marinate 1 hour in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Arrange the squash and asparagus in the baking dish. Place tilapia on top of vegetables, and season with poultry seasoning. Discard remaining marinade.
• Bake 20 minutes in the preheated oven, until vegetables are tender and fish is easily flaked. Sprinkle with mozzarella, and continue baking 5 minutes, or until cheese is lightly browned.