Bacon Infused Tilapia With Fried Corn Salad Rsc Recipes

CRISPY BACON WRAPPED STUFFED TILAPIA #RSC

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.

BACON AND BROWN SUGAR INFUSED TILAPIA

Steps:

• Heat a medium-large sized pan to medium heat.
• Cook the slices of the bacon in the microwave to HALF done - about 3-4 minutes.
• Add your butter to the pan, melt, then add the bacon.
• Moisten your tilapia filets slightly and sprinkly or rub a some of the brown sugar on them. Add the filets to the pan, laying them on top of the bacon.
• Sprinkle the rest of the brown sugar on the other side of the tilapia, and season with salt and pepper to taste.
• Cook about 3-4 minutes.
• Flip, bacon and all to cook the other side (tilapia on bottom, bacon on top) until fish flakes and is cook through.

FRESH CORN & BACON CREAM CHEESE STUFFED TILAPIA #RSC

Steps:

• Preheat oven to 350.
• Cook rice as directed on package.
• Crisp bacon, drain, chop.
• Lightly season the Tilapia with Old Bay seasoning and Mrs Dash Garlic & Herb.
• blend, set aside.
• In a small saute pan, add the olive oil and swirl around pan.
• Add leek and garlic, saute for 3 minutes.
• In a medium bowl combine cream cheese, sour cream, sauteed leeks and garlic, bacon, salt, taragon, fresh corn, 1 teaspoon Mrs Dash, and mix well.
• Tear 4 sheets of foil and lay them on cutting board and begin assembling your foil packets.
• Add 1/4 cup of rice to each sheet of foil, add 1 tablespoon of butter, and sprinke rice with Mrs Dash.
• Take 2-3 tablespoons of cream cheese mix (depending on size of fillet) and place in the center of the Tilapia fillet, next roll and turn over (opening) on top of rice.
• Close and crimp thefoil, place onto a cookie sheet and into oven, bake for 30 minutes.
• Serve immediately.

GRILLED BACON-WRAPPED TILAPIA & FRESH FRUIT SALSA #RSC

Steps:

• For the Salsa: Find the butt of the peach and slice the peach all the way around the pit. Twist to release the flesh from the pit, and remove the pit from the other half of the flesh by prying it loose with a spoon. Do this with the other peach and set aside.
• Mince the onion and the red bell pepper and pour them in a medium sized bowl. Chop the peach halves into bite sized pieces and pour in with the onion and pepper. Squeeze the juice from one of the lime halves over the peaches, onion, and peppers, followed by the honey, and season to taste with the salt and pepper. Mince the cilantro and add to taste. Mix thoroughly, cover with plastic wrap and refrigerate 30 minutes, at least.
• For the Tilapia Fillets: Ready the grill with enough charcoal to burn around 375 to 425 degrees for at least 30 - 45 minutes. Accumulate charcoal to be sure that the heat is concentrated mostly in the middle.
• Wrap the tilapia fillets in two slices of bacon a peice, drizzle with lime juice from the other half the sliced lime, to taste. Season to taste with pepper and garlic powder. Place the tilapia fillets onto a sheet of Reynolds Wrap Alluminum Foil. Fold the wrap in half, longway, fold one side over the other to create a seal. Turn and fold the open sides to create two more seals.
• Place indirect from the heat on the charcoal grill, seal side up and grill until the fish fillets are flakey and the bacon is thoroughly cooked, about 30 to 40 minutes. Remove from heat and let set a moment before opening.
• Top the fillets with fresh peach salsa and close the wrap to warm the salsa through but not to cook. Serve in the alluminum foil on a large plate with grilled sliced seasoned tomatoes and a grilled flour tortilla. Garnish with more peach salsa and a sprig of cilantro.

CORN AND BACON SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the corn and cook until slightly soft but still crisp, about 5 minutes. Cut corn kernels from the cobs; discard cobs.
• Heat olive oil in a large skillet over medium heat. Cook and stir bacon in hot oil until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet.
• Cook potatoes, stirring occasionally, in the same skillet over medium heat until potatoes are golden brown, about 5 minutes. Add red bell pepper and salt; cook and stir until peppers are tender, about 5 minutes more.
• Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.
• Pour corn-potato mixture into a large bowl. Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.

BACON INFUSED TILAPIA WITH FRIED CORN SALAD #RSC

Steps:

• thaw out fish.
• Set oven 350.
• you need to fry the bacon.
• drain drippings in a dish and let cool.
• After fish is thawed season with house seasoning.
• go back to grease if cooled take 2 sticks unsalted butter and mix in bowl combine bacon drops mix till smooth roll half in a log shape and store in your freezer.
• Assemble seasoned fish in a glass dish.
• Take and put slices of the rest of the butter on the OSHA.
• wrap with reynolds wrap.
• Bake for 30.
• Take your fresh corn and Fry it in a skillet until golden brown.
• Cut peppers and put in pan with corn for 10 minutes.
• Boil black beans in water.
• Mix corn mixture in bowl with 1/3 cup half and half hear all in sauce pan 10 minutes.
• Take fish out oven and let sit 5 minutes.
• crumbled bacon and mix in with corn mixture.
• place corn mixture on plate with a peace of fish and the butter out the freezer and enjoy.