Tilapia En Papillote Recipes

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

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.

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:

• Preheat oven to 425 Fahrenheit.
• Lay the pieces of foil on a work surface and place one fillet crosswise in the center of each piece (if space is limited, do one at a time). Sprinkle the fillets on both sides with salt and pepper and place the darker, smoother side of the fillet against the foil (that would be the side the skin was on).
• In a medium-size bowl, combine all the remaining ingredients. Divide the mixture evenly over the fillets. Seal the packets, making sure to leave some space inside them, by folding the long ends together first, then by folding the sides together, and by turning the side folds upwards to reduce the risk of leakage.
• Put the packets on a baking tray and bake them for 15 minutes. Remove the tray from the oven and LET THE PACKETS SIT 5 MINUTES LONGER to finish cooking.
• To serve the fish, carefully open each packet and, with a long spatula, lift the fillets with their topping off the foil, and place them on individual plates. You could also just let each diner open their own packet, which is especially effective if parchment is used.

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.