Survivor Inspired Tropical Tilapia Recipes

Steps:

• Season fillets with jerk seasoning. In a large nonstick skillet coated with cooking spray, cook fillets over medium-high heat for 3-5 minutes or until fish flakes easily with a fork, turning once. Transfer to a serving platter and keep warm., In the same skillet, combine the fruit, onions, jelly and almonds; heat through. Stir in mint and lime juice. Serve with fish and rice.

Steps:

• Combine ginger, honey, tamarind paste, and vinegar in a small pot and bring to a simmer. Add salt and pepper for seasoning. Cook for about 3 minutes, or until contents of pot have thickened - stirring occasionally.
• Preheat oven to 475. Line small baking tray with aluminium foil. Pat dry tilapia fillets. Drizzle with olive oil and season with salt and pepper. Place seasoned fillets on aluminum foil. Using a spoon, glaze the fish with the tamarind sauce. Roast for 8 to 10 minutes - then place under the broiler on HI for 3 minutes. After cooked garnish with dill and squeeze lime on top.
• Place Saute pan over medium to high heat for two minutes until pan is hot. Add couscous and cook until golden brown. Add coconut milk, water, pinch of thyme, smidgen of rosemary, salt and pepper. Bring to a boil then reduce heat. Cook until most of the coconut milk has been absorbed. Plate and serve immediately.
• Lay the pineapple on its side. With a large sharp nice cut evenly through, including the head. Leaving a 1/2 inch rim, carve out the inside of the pineapple - creating two natural bowls. When couscous is finished cooking, spoon into pineapple - collecting excess cocounut milk as you go. Place fish on top and garnish. Enjoy!

Steps:

• Preheat the oven to 350 degrees and oil a 16 inch round baking pan -- if this is not available use a 9X13 baking pan.
• Combine cheeses, onions, parsley, and one egg. Mix until this is smooth.
• Spread out a sheet of phyllo dough.
• Brush with olive oil. Top with another.
• On top the this spread some of the cheese mixture. Roll this up from the long side.
• In the baking pan coil the phyllo roll.
• Repeat the steps with the phyllo dough and cheese. Coil each roll around the central roll. You will be making one large spiral.
• Beat the remaining two eggs and pour this over the phyllo rolls. Pour the bottle of mineral water over this and put in the oven immediately.
• Bake for about 30 minutes, or until the top is dry, crisp, and golden brown.

Steps:

• Combine all ingredients and chill.
• Shake well before serving.

Steps:

• Muddle mint, cilantro, lime and pineapple juice in a Collins glass.
• Add the Flor de Caña 7 year rum and vanilla.Fill the glass halfway with crushed ice and use a spoon to swizzle ingredients.
• Fill the glass the rest of the way with crushed ice and give another swizzle.
• Garnish with a mint and cilantro spring.

Steps:

• Spray baking dish with cooking spray. Place two fillets in dish, and sprinkle with lemon juice and Old Bay.
• Top with crumbled bleu cheese. Place the other two fillets on top.
• Sprinkle with Parsley flakes and a little more Old Bay. Bake for 15 minutes at 375.
• Remove from oven and top with coconut. Broil for 2 minutes, but watch so that the coconut doesn't burn!