Tilapia En Papillote Tilapia In Parchment Recipes

Steps:

• Mix butter and basil together until evenly combined. Spoon onto a piece of parchment paper and roll up tightly into a log. Refrigerate until firm, at least 4 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Mix potatoes, squash, and onion together.
• Cut each parchment paper sheet into a 15-inch square. Fold in half and trim edges to make a semi-circle. Unfold and place a handful of mixed vegetables on one half of each circle.
• Drizzle 1 teaspoon olive oil over each tilapia fillet; season with salt and pepper. Position fillets over the vegetables and season with more salt and pepper. Place a couple slices of pesto butter and 1 tablespoon white wine over each fillet.
• Fold empty half of parchment paper over the tilapia and vegetables, like a quesadilla. Twist the edges of the semi-circle to seal. Transfer to a baking sheet.
• Bake in the preheated oven until tilapia flakes easily with a fork, about 20 minutes. Open parchment paper carefully and serve.

Steps:

• Preheat the grill to medium heat. Fold four sheets of foil in half crosswise to crease, and then unfold.
• Combine the oil, soy sauce, ginger, garlic, lemon zest, orange zest and orange juice in a small bowl. Mix well to combine.
• Place 1 fillet on one side of the crease on each sheet of foil and sprinkle with the salt and pepper. Divide the oil mixture equally among the fillets.
• Working with 1 foil sheet at a time, fold the foil over the fillet and tightly crimp the edges of the foil to close the packets to create a papillote. Place each papillote on the grill and close the lid of the grill. Grill until the papillotes are fully puffed, about 12 minutes.
• Carefully cut the foil to open and serve the fillets on the spinach and top with the Grilled Summer Relish.
• Prepare the grill to medium heat. Brush the scallions, corn, bell pepper and squash on both sides with the oil. Sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Grill the vegetables until slightly charred and just tender, turning often, about 5 minutes for the scallions, 8 minutes for the squash and pepper and 10 minutes for the corn. Transfer the vegetables to a cutting board and cut into 1/4-inch pieces. Cut the corn from the cob directly into a bowl and mix in the scallions, peppers and squash.
• Meanwhile whisk the lemon juice, oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Add the oil mixture to the bowl of vegetables; toss to coat.

Steps:

• -Cut two 12x12-inch square pieces of parchment paper; set aside.
• -In medium saucepan, combine cornstarch, salt, thyme and pepper.
• -Stir in tomatoes and lemon peel; bring to a boil, stirring constantly.
• -Reduce heat; simmer 5 minutes or until sauce thickens.
• -Stir in vegetables and artichoke hearts (drained).
• -Cool 5 - 10 minutes.
• -Heat oven to 425°F Dry fillets with paper towels; place equal pieces of fillets in the middle of each paper square.
• -Spoon sauce evenly over fish.
• -Bring two halves of paper over sauce mixture, matching edges.
• -Seal by securely folding paper with tight double folds; seal short edges with double folds. Place on ungreased cookie sheet.
• -Bake at 425 F for 20-25 minute Let stand 5 minute before serving.
• -To serve: Place individual paper packet on serving plate.
• Cut X-shaped slit on tip of paper; tear back.

Steps:

• Preheat oven to 375°F.
• Fold a parchment round in half. Place the tilapia against the fold and stack with the chopped fresh vegetables. Sprinkle with Mrs. Dash and wine. Dot with butter.
• Fold the parchment over itself and 'seal' by folding up the edges and twisting them shut.
• Place on a baking tray and cook for 20 - 25 minutes, or until the fish is flaky and cooked through.
• Serve with a dash of lemon juice. Enjoy the remaining white wine.