Citrus Tilapia En Papillote Recipes

TILAPIA EN PAPILLOTE (TILAPIA IN PARCHMENT)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet so that the bottoms of the packets will brown when baked.
• Prepare 4 sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered onto one side of the fold of each sheet. Season the tilapia with salt and black pepper. Top the fillets with equal amounts of tomato, garlic, basil, and capers. Sprinkle lemon juice over the fillets. Place 1 tablespoon butter atop the fish. Drizzle white wine over the fillets.
• Roll up the sides of the paper first, then the top, leaving 1/2-inch space along one edge; fold to seal. Grease the bottoms of the packets with 1 tablespoon butter and arrange on the baking sheet.
• Bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

FISH EN PAPILLOTE

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.

CITRUS TILAPIA

Steps:

• 1. On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the tilapia in the flour.
• 2. In a large skillet over medium heat, add the oil and butter. When the butter has melted, add the fish and cook for 2 to 3 minutes per side, or until golden and just cooked through. Remove the fish and set aside.
• 3. Add the orange juice, 2 tablespoons of the lemon juice, and the ginger to the skillet. Increase the heat and simmer for 1 to 2 minutes, or until thickened, stirring occasionally. Taste and add lemon zest or more lemon juice if necessary. Return the fish to the skillet, coat with sauce, and cook for 1 to 2 minutes, or until heated through.

TILAPIA EN PAPILLOTE

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.

TILAPIA EN PAPILLOTE

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.

TILAPIA WITH CITRUS SAUCE

Steps:

• Place milk in a shallow bowl. In another shallow bowl, combine the flour, salt and pepper. Dip fish in milk, then coat with flour mixture., Spray fillets with cooking spray. In a large nonstick skillet, cook fish over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same pan, saute garlic in butter and oil for 1 minute. Add the lemon, lime and orange slices, juices and onions; cook 1 minute longer. Serve with fish.

TILAPIA EN PAPILLOTE (TILAPIA IN PARCHMENT)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet so that the bottoms of the packets will brown when baked.
• Prepare 4 sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered onto one side of the fold of each sheet. Season the tilapia with salt and black pepper. Top the fillets with equal amounts of tomato, garlic, basil, and capers. Sprinkle lemon juice over the fillets. Place 1 tablespoon butter atop the fish. Drizzle white wine over the fillets.
• Roll up the sides of the paper first, then the top, leaving 1/2-inch space along one edge; fold to seal. Grease the bottoms of the packets with 1 tablespoon butter and arrange on the baking sheet.
• Bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.