Grilled Peaches Tilapia Rsc Recipes

SIMPLEST GRILLED PEACHES

Steps:

• Heat a gas grill to medium. If you are cooking on a charcoal grill, wait until the fire has died down to medium to low heat.
• Cut the peaches along their seams, all the way around, and twist their halves off their pits. Brush the cut sides of the peaches with olive oil and grill, cut side down, until the fruit has developed grill marks and started to soften, about 4 to 5 minutes.
• Brush the tops with oil, turn over and move to the side of the grill to continue cooking over indirect heat, another 4 to 5 minutes. You can add flavor by brushing them with maple syrup and bourbon, or molasses and butter. But if they are perfect peaches, they shouldn't need anything at all.

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.

HONEY GLAZED TILAPIA WITH GRILLED PEACH CHUTNEY #RSC

Steps:

• Position one oven rack on the top and one in the middle.
• Set the oven to broil and prepare a grill or a grill pan.
• Cut four pieces of Reynolds wrap foil, large enough to enclose each fillet.
• Chutney.
• Cut, pit and quarter the peaches, then brush each side of the quarters with a thin coat of the 1 tbs. of honey.
• Place the peaches on the grill, turning onto each quartered side until grill marks are set.
• Remove from grill and allow to cool.
• Dice onions and place in a bowl, chop the herbs and place in the bowl, add the lemon zest.
• In a small bowl, add the lemon juice, honey, olive oil and salt and pepper.
• Mix together to form a dressing, set aside.
• Dice peaches in similar size to the onions, place in the same bowl.
• Pour the dressing over the peaches and stir gently.
• Cover bowl with plastic wrap and refrigerate while prepping fish.
• Fish.
• Pat fillets dry and place each one onto a sheet of Reynolds wrap.
• Do not close the foil yet. In a small bowl, mix the honey with the paprika, garlic powder, and salt and pepper. Brush both sides of each fillet with the honey mixture. Place each piece of foil with a glazed fish in it side by side on the dish (point the foil up around the side of each fish, but don't cover the fish or close the foil yet).
• Broil the fish uncovered for 2-3 minutes. Carefully remove hot dish, lower oven temperature to 350.
• Divide the chutney evenly among each fillet. Wrap the foil up into a pouch over each fillet.
• Bake for 15 minutes, then carefully remove dish and let the pouches sit for 3-5 minutes, serve.
• This dish would go well with a side of brown rice. Enjoy!

GRILLED PEACHES

Steps:

• Cut the peaches in half and remove the pit. Slice each half in half and toss them in a bowl with the vanilla extract, almond extract, and brown sugar. Set aside for 15 minutes while you preheat a grill with a medium-high heat. Grill skin side down until skin is slightly charred, about 3 minutes. Turn and grill on the other 2 sides until you get nice grill marks, about 1 minute on each side.
• Divide the peaches among 4 bowls and serve with the frozen yogurt and toasted almonds, if desired.

GRILLED TILAPIA PICCATA

Steps:

• In a small bowl, whisk lemon zest, lemon juice, oil and garlic until blended; stir in capers and 2 tablespoons basil. Reserve 2 tablespoons mixture for drizzling cooked fish. Brush remaining mixture onto both sides of tilapia; sprinkle with salt and pepper., Grill tilapia on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 3-4 minutes on each side. Drizzle with reserved lemon mixture; sprinkle with remaining basil.

GRILLED PEACHES

Steps:

• Right before cooking, slice the peaches along the seam and pit them. Coat them in oil for cooking, being sure to give them a thick, even coating. I prefer to toss them in a gallon size Ziplock bag along with the oil and gently rub the oil into the peach. This reduces mess, which is critical when you might be in the backyard, far from access to a sink. Don't use extra virgin olive oil, as the smoke point is lower and may cause the peaches to taste burnt and smoky. Grill the peaches skin side up for 5-6 minutes. When they begin to sizzle and shine, turn them over onto their skin and cook for another 6-7 minutes, or until they soften and lose a little bit of their shape. Serve immediately, with or without a garnish of whipped cream or ice cream. If you don't have room to eat all the peaches you've grilled, they can be reheated in the microwave for about 30 seconds, and they still taste great the second time around.

GRILLED TILAPIA WITH PEACH BBQ SAUCE

Steps:

• 1. Mix all the ingredients together in a saucepan, excluding the peaches and house seasoning; simmer over medium heat for 15 to 20 minutes.
• 2. While the sauce is simmering, puree 2 cups of canned peaches or fresh peaches. Once the sauce is cooked, add the pureed peaches to the sauce and stir together.
• 3. Preheat the grill to medium heat, season the tilapia with the house seasoning. cook the fish on each side for 3 to 4 minutes. During the last few minutes of cooking, brush the fish with barbeque sauce.
• 4. Once cooked and plated, spoon some of the peach barbeque sauce on top of the fish.

PAN-SEARED TILAPIA

Steps:

• Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
• Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.