Fish Mole En Pappilote Reynolds Wrap Rsc Recipes

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FISH EN PAPILLOTE



Fish en Papillote image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 47m

Yield 4 servings

Number Of Ingredients 11

1/2 red onion, julienned
1 zucchini, julienned
1 large carrot, julienned
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 (4-ounce) sole fillets, hake, flounder or other white fish
1 lemon, thinly sliced, seeds removed
8 sprigs fresh thyme
4 pats butter
1/4 cup white wine

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.

FISH MOLE EN PAPPILOTE(REYNOLDS WRAP) #RSC



FIsh Mole En Pappilote(Reynolds Wrap) #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. tilapia cooked in a delicious mole sauce, neatly wrapped and cooked in their own foil package.

Provided by redurchin

Categories     Mexican

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

4 tilapia fillets
4 fresh tomatoes
1 red bell pepper
1 white onion
1 jalapeno pepper, chopped with seeds removed
3 garlic cloves
2 teaspoons chili powder
4 ounces unsweetened dark chocolate
1/4 cup ground almonds
1 tablespoon ground cumin
1 tablespoon ground coriander
3 tablespoons olive oil
salt
pepper
Reynolds Wrap Foil

Steps:

  • Chop whole onion and fry with 3 tablespoons of olive oil in large pan until transluscent.
  • Add chopped garlic, dried cumin, coriander ,chili powder,jalapeno and dash of salt& pepper.Mix thoroughly.
  • On a broiling pan add all the fresh tomatoes, and the red bell pepper.Broil until the skin is brown about 10 minutes,then remove from oven, peel off the skin and de seed the pepper.
  • Puree the broiled tomatoes, and pepper in a food processor, then add to the pan of cooked onions and spices, melt in the squares of dark unsweeetened chocolate.
  • Create individual foil packages for each dinner guest, spoon the mole sauce on the bottom of the foil, lay the Tilapia fillet on top, spoon more mole onto fish, then top with ground almonds, tighly wrap each fish package,making sure that the steam can't escape and bake in oven at 425 for about 15 minutes or until the fish is cooked.
  • Serve with rice and corn tortillas.

Nutrition Facts : Calories 303.8, Fat 16.3, SaturatedFat 2.5, Cholesterol 62.5, Sodium 99.3, Carbohydrate 13.5, Fiber 4.6, Sugar 6.2, Protein 28.8

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