Grilled Bacon Wrapped Tilapia Recipes

GRILLED BACON WRAPPED TILAPIA

Steps:

• Preheat the grill to 400º F.
• Spray coat a grilling basket with cooking spray.
• Put the tilapia in a dish. Coat with salt and pepper.
• Brush a small amount of olive oil onto the fish.
• Take two raw pieces of bacon and wrap it around the tilapia.
• Do this with all of the pieces of tilapia.
• Put into the grilling cage.
• (I kept a plate under the basket as I prepared the fish so it wouldn't drip all over the kitchen.)
• Put grill basket with the fish onto the grill.
• Cook on one side for 5 minutes on high heat and then flip the basket to cook the other side.
• Cook until the fish is flaky and white. Bacon may need a few extra minutes, and that is okay.
• Serve warm with parsley sprinkled on top.

GRILLED TILAPIA

Steps:

• Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush the other side. Cover with aluminum foil and refrigerate for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Spray a large piece of foil with cooking spray and place on the grill. Transfer tilapia onto the foil.
• Cook fillets on the preheated grill until they're easily flaked with a fork, about 5 minutes per side. Serve.

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.

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.

GRILLED PEACHES & TILAPIA #RSC

Steps:

• Start with a large strip of Reynolds foil wrap.
• Clean and slice 3 peaches, approximately 8 slices per peach.
• Spread the peaches on the foil wrap leaving about a 1 inch border all the way around.
• Drizzle 2 teaspoons of honey over peaches and a pinch of salt.
• Align all 4 Tilapia fillets side by side on top of peaches.
• Drizzle 1 Tablespoon evenly over fillets.
• Spinkle 1 teaspoon of fresh minced Rosemary of all 4 fillets.
• Add Salt and Pepper to taste.
• Once all ingredients are assembled bring the sides of the foil wrap up and pinch to create a neat sack.
• Place on the grill for approximately 15 minutes depending on thickness of Tilapia or to an internal temperature of 145 degrees.