ALMOND CRUSTED TILAPIA WITH CARAMELIZED ONIONS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. The best Thing about using Reynolds Wrap foil is the easy clean up. These tilapia fillets are like a little gift packet. Bursting with flavor.
Provided by May I Have That Rec
Categories Nuts
Time 55m
Yield 4 Fillets, 4 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 475°F.
- 2. Cut 4 pieces 7 inch pieces of Reynolds Wrap Foil. Coat the bottom of each piece with 1/2 tbsp olive oil.
- 2. In a large bowl, combine sliced onions with balsamic vinegar, honey, remaining olive oil and a pinch of salt, mixing well so the onions are well coated.
- 3. In a medium bowl, combine ground almonds with lemon zest and a pinch of salt.
- 4. Divide onions equally on each piece of foil. Close the foil to form 4 sealed packets and place them on a large baking sheet in the oven. Bake for 20 minutes. Carefully open the packets and broil for 4 minutes. Remove baking sheet from the oven and turn the temperature down to 425°F.
- 5. In the meantime, season each tilapia fillet on both sides with salt, garlic powder and lemon pepper. Place one fillet in each packet on top of the caramelized onions and top with ground almonds. Drizzle with olive oil, close the packet and return to the oven. Bake at 425F for 18-20 minutes. Open the packets and broil for 1-2 minutes until golden brown.
- 6.Garnish with chopped basil or parsley, lemon zest and fresh lemon juice before serving.
Nutrition Facts : Calories 376.2, Fat 23.1, SaturatedFat 2.8, Cholesterol 14.2, Sodium 645.3, Carbohydrate 35.3, Fiber 4.2, Sugar 25.4, Protein 10.9
HONEY GLAZED TILAPIA WITH GRILLED PEACH CHUTNEY #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I created this recipe for this challenge considering what it would take to make my son want to eat it. I am always trying to find creative ways to incorporate seafood into our diets. My son loved this because it has lots of flavor. I think it's both delicious and easy. The chutney can even be made in advance and refrigerated to get dinner on the table quicker!
Provided by servhymn66
Categories < 60 Mins
Time 43m
Yield 4 fillets and chutney, 4 serving(s)
Number Of Ingredients 19
Steps:
- Position one oven rack on the top and one in the middle.
- Set the oven to broil and prepare a grill or a grill pan.
- Cut four pieces of Reynolds wrap foil, large enough to enclose each fillet.
- Chutney.
- Cut, pit and quarter the peaches, then brush each side of the quarters with a thin coat of the 1 tbs. of honey.
- Place the peaches on the grill, turning onto each quartered side until grill marks are set.
- Remove from grill and allow to cool.
- Dice onions and place in a bowl, chop the herbs and place in the bowl, add the lemon zest.
- In a small bowl, add the lemon juice, honey, olive oil and salt and pepper.
- Mix together to form a dressing, set aside.
- Dice peaches in similar size to the onions, place in the same bowl.
- Pour the dressing over the peaches and stir gently.
- Cover bowl with plastic wrap and refrigerate while prepping fish.
- Fish.
- Pat fillets dry and place each one onto a sheet of Reynolds wrap.
- Do not close the foil yet. In a small bowl, mix the honey with the paprika, garlic powder, and salt and pepper. Brush both sides of each fillet with the honey mixture. Place each piece of foil with a glazed fish in it side by side on the dish (point the foil up around the side of each fish, but don't cover the fish or close the foil yet).
- Broil the fish uncovered for 2-3 minutes. Carefully remove hot dish, lower oven temperature to 350.
- Divide the chutney evenly among each fillet. Wrap the foil up into a pouch over each fillet.
- Bake for 15 minutes, then carefully remove dish and let the pouches sit for 3-5 minutes, serve.
- This dish would go well with a side of brown rice. Enjoy!
Nutrition Facts : Calories 289.9, Fat 9.2, SaturatedFat 1.7, Cholesterol 62.5, Sodium 504.8, Carbohydrate 28.6, Fiber 2, Sugar 25, Protein 26.4
FOILED AGAIN! BAKED TILAPIA WITH ROASTED VEGETABLES #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Tilapia fillets are simply seasoned with salt, pepper, and lemon zest, then packaged in aluminum foil for baking. Once done, they are topped with a browned butter and almond sauce with freshly squeezed lemon juice. It is paired with roasted cauliflower florets, red onion wedges and grape tomatoes for a sweet side dish Serve with rice or for a low-carb option, green salad.
Provided by threeovens
Categories Tilapia
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F; line 2 baking sheets with aluminum foil and cut off an additional 4 squares of foil to make fish packets.
- Melt butter in olive oil over low heat; brush foil squares with just a small amount of this mixture (the remainder will be used for the sauce) - alternatively, you can spray the foil with cooking spray.
- Season both sides of the fish with salt and pepper; lay one fillet on each foil square and grate the lemon zest over each.
- Close up packets and arrange on a prepared baking sheet; bake until fish flakes easily with a fork, 20 to 25 minutes.
- Meanwhile, place cauliflower florets, onion, and tomatoes in a bowl and drizzle with olive oil; arrange, in a single layer, on the other prepared baking sheet.
- Season vegetables with salt and pepper and roast until cauliflower just begins to brown on the edges and tomatoes soften and collapse, about 15 minutes.
- Once fish and vegetables are done, place almonds in remaining olive oil/butter mixture and heat just until almonds are golden, only about 1 minute - be careful, they burn easily (even if they do brown, they are still good).
- Open packets and plate fish with cauliflower mix along side; top with sauce and garnish with fresh parsley.
Nutrition Facts : Calories 628.7, Fat 45.8, SaturatedFat 9.1, Cholesterol 79.6, Sodium 378.1, Carbohydrate 24.7, Fiber 10.2, Sugar 8.6, Protein 38.7
TILAPIA WITH CREAMY SAUCE
Steps:
- Preheat the oven to 375 degrees F (175 degrees C).
- Grease a baking sheet with cooking spray. Place the tilapia fillets on the sheet, and coat them lightly with cooking spray. Spoon the melted margarine over each fillet, then drizzle with 2 tablespoons of lemon juice. Season with lemon pepper and 2 tablespoons of dill.
- Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily.
- While the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend.
- Place fillets onto serving plates, and spoon sauce around them in a decorative fashion.
Nutrition Facts : Calories 172.6 calories, Carbohydrate 3 g, Cholesterol 46.8 mg, Fat 7 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 2 g, Sodium 480.1 mg, Sugar 0.8 g
SUMMER VEGETABLE GRILL PACKETS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Easy way to do summer veggies on the grill. Uses Reynolds Wrap Aluminum Foil to cook your veggies in.
Provided by breezermom
Categories Corn
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees. Place the bacon on the rack of a broiler pan and bake for 10 to 20 minutes, depending on the thickness of your bacon. You want it crisp but not burned.
- While baking the bacon, scrape the corn off the ears of corn. Combine the corn kernels, red bell pepper, sliced zucchini, and diced onion in a bowl. Sprinkle the Cavender's Greek Seasoning over the vegetables. Add some freshly ground black pepper if you would like.
- Tear off 2 12 x 12 pieces of Reynolds Wrap Aluminum Foil. (I like to use heavy duty for grilling). Place half the vegetables on each foil sheet.
- Cut the butter up into small pieces and put 2 tablespoons over each vegetable packet. Bring the ends of the foil together, fold over 3 times and twist the ends together. (Each packet serves two).
- Grill over hot coals for 15 - 20 minutes. While the veggies are grilling, crumble the bacon. When the veggies are ready, carefully open the packets (watch out for steam!) and sprinkle a slice of crumbled bacon over each packet. Serve and enjoy!
SOUTH WEST TILAPIA POT PIE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Tasty on a budget, easy to prepare. A one dish meal.
Provided by ysuquilanda
Categories < 4 Hours
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 Degrees.
- In large bowl mix fresh corn, onions, red peppers, cilantro, black beans, cream of mushroom soup, and broth. Stir till mixed completely.
- Season to taste the Tilapia Filets then place in an 8x10 baking dish.Pour mixture of ingredient into baking dish and cover Reynolds Wrap.
- Bake in oven covered for 60 minute Uncover, place biscuits over pot pie and bake for an additional 17 minutes.
- Let sit for aprox. 13 minute.
Nutrition Facts : Calories 752.4, Fat 24.8, SaturatedFat 6.3, Cholesterol 63.6, Sodium 1793.2, Carbohydrate 91.4, Fiber 9.9, Sugar 14.5, Protein 43.9
LEMON GRILLED WHOLE TILAPIA WITH GRILLED BELL PEPPER SALSA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I like grilling my fish with a "protective layer" of lemon because it ensures that the fish will not dry out, and the lemon will prevent the fish from burning on the grill. I find grilling fish this way foolproof, and good for first-time whole fish grilling. I personally prefer cooking fish whole because the flavor of the fish is much better than eating it filleted. A lot of the fish's flavor comes from its bones and head. The grilled bell pepper salsa is inspired by mexican salsa and italian roasted bell peppers. Dip your bread of choice and enjoy!
Provided by Stellaaa
Categories Mixer
Time 1h
Yield 2 fishes, 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 181.6, Fat 14, SaturatedFat 1.9, Sodium 101.9, Carbohydrate 14.4, Fiber 3.4, Sugar 5.2, Protein 2.4
MEDITERRANEAN TILAPIA POCKETS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. These dinner pockets will take you on a Mediterranean adventure as soon as you open the foil and get your first smell of pure yumminess! They are perfect for a quick, easy and delicious dinner meal after a long day with the kids or work. I hope that you will give them a try. Cooking with Passion, sw :)
Provided by logansw
Categories One Dish Meal
Time 35m
Yield 4 pockets, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Rub filets with 1/2 of the olive oil and 1/2 of the Greek seasoning.
- Wrap 1 slice of prosciutto around each filet.
- Place 1 filet on 1 sheet of aluminum foil.
- Combine tomatoes, zucchini, olives, capers, parsley, mint, lemon juice & zest and remaining spice blend in a small mixing bowl. Toss.
- Place equal amounts of tomato mixture on top of each filet. Top with goat cheese and black pepper.
- Take the 2 opposite ends of foil, bring them together over filet and fold edges 2-3 times down and seal. Fold in 2 remaining open ends and seal.
- Place aluminum pockets on a large oven proof sheet pan.
- Bake for 15-20 minutes. Allow to rest for 5 minutes. Unseal and serve.
ASIAN CILANTRO TILAPIA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I'm of a Korean background so the asian flavors of salty, sweet, sesame, ginger, garlic is present. My kids love it and I don't think they realize they're eating 'fish'. They don't need to know as long as they like it and eat it. lol. Using the tilapia is the best cuz of the lightness of the fish. The distinctiveness of the cilantro will give it a great fresh herb taste.
Provided by bellazoe
Categories Tilapia
Time 22m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 375.
- Make the marinade. Make sure to only use 3Tbsp of the sesame oil. This should make a little over 3/4cup of sauce but out of that put aside 1/4 cup for the veggies and the rest is needed for the fish.
- Add in all the veggies and a handful of cilantro in a mixing bowl. Sprinkle in Salt/pepper, LEMON ZEST, 1/4 cup of the marinade and toss. Put to the side.
- Lay down the REYNOLDS FOIL in the baking dish.
- Pour the other part of the sesame oil (3Tbsp).
- Lay the TILAPIA and you can overlap the thinner sides.
- Pour the remaining part of the marinade over the fish.
- Spread the veggie mixture covering the fish.
- Cover the foil but leave a small air pocket.
- Bake 12--15 minutes.
- ENJOY by itself or on some rice.
Nutrition Facts : Calories 382.4, Fat 22.8, SaturatedFat 3.7, Cholesterol 62.5, Sodium 2087.8, Carbohydrate 16.7, Fiber 1.9, Sugar 12.1, Protein 30.4
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
PEACHY KEEN COBBLER
Out of all the cobblers I have tried, this is my favorite! I got this from one of my sisters, and changed it a litttle. Sometimes I add raspberries or blueberries, etc.
Provided by tootie1
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Place peaches in bowl, add 1 cup sugar. Stir and set aside for 30 minutes.
- Meanwhile, sift all dry ingredients together in another bowl.
- In separate bowl, add vanilla to milk. Stir dry ingredients into milk mixture.
- Melt butter and add to milk/flour mixture. Place peach/sugar mixture in 11"x 8" baking dish. Pour batter over top.
- Bake at 350*F. 30 minutes. Then turn up to 400*F. and bake another 15 minutes.
- Enjoy!
ROOTIN' TOOIN' SWEET & SASSY SAUCE
Shhhh. The secret ingredient in this quick cooking sauce is root beer! This is a sweeter style sauce, but still very versatile. Stir into pulled pork for BBQ style sandwiches, use as a glaze on grilled chicken breasts or even wings. It is ideal for last minute gifting. Presented in a canning jar with a silcone basting brush or grilling tools it makes a nice hostess gift. Created for the Craze-E Contest --Gift Ideas.
Provided by Susie D
Categories < 30 Mins
Time 20m
Yield 2 cups
Number Of Ingredients 14
Steps:
- Mix all ingredients into small saucepan.
- Bring to boil & then reduce to a simmer. Cook until thickened approx 15-20 minutes.
- Use immediately or store in refrigerator tightly sealed after chilling.
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