Peachy Tilapia Pouches Rsc Recipes

SWEET & SASSY PEACHY KEEN TILAPIA #RSC

Steps:

• Zest & juice lemon.
• In a bowl, add corn, beans, pepper, peach, jalapeno, lemon zest & olive oil. Season with salt & pepper & toss gently. Set aside.
• Thin preserves with lemon juice. Stir in pepper flakes & Cayenne.
• Spray 4 sheets of Reynolds Wrap with non stick spray. Brush preserves on fish. Place each fillet on a foil sheet. Top with 1/4 of corn relish. Fold foil to form pouches. Place on a medium grill for 10-12 minutes.

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!

TILAPIA ON THE GRILL

Steps:

• Place each thawed tilapia fillet into a foil pouch.
• Add a teaspoon of butter to each filler and divide the old bay between fillets.
• Seal the foil pouch and place on grill.
• Grill for 7-10 minutes or until fish is cooked through.

REYNOLDS TILAPIA CORDON BLEU #RSC

Steps:

• Begin by cooking bacon for 3 minutes on each side over medium-high heat. Remove bacon from pan and cool. Place one tilapia filet in the middle of a sheet of Reynolds wrap and season both sides with salt and pepper. Place one piece of bacon and 1/4 of the cheese on top of the fish. Use the Reynolds wrap to tightly roll the fish around the cheese. Wrap one more time with an additional piece of Reynolds wrap. Repeat this for the other 3 tilapia fillets. Place all 4 wraps on the bottom rack of an empty dishwasher and run on normal cycle with no soap.
• In the meantime, melt butter in a pan over medium heat. Add garlic and bread crumbs. Sautee until the bread crumbs are golden brown. Add rosemary and remove from heat.
• Once the dishwasher has completed its cycle, remove foil packets. Unwrap the fillet and place in the middle of a plate. Top with some toasted bread crumbs and enjoy!

TILAPIA IN PARCHMENT

Steps:

• Preheat oven to 232 degrees C.
• Heat olive oil in a small skillet and cook garlic and red pepper flakes until fragrant, about 2 minutes. Turn the heat off and stir in the tomatoes and olives. Season with salt and pepper.
• Cut two large pieces of parchment paper (each about 16 inches in length). When you lay a tilapia filet in the middle of the paper, you want enough slack to overlap the fish on top and extend at least 3 inches beyond the fish at each end.
• Place a filet in the middle of one piece of parchment paper. Like you're wrapping a birthday present, pull the long sides up over the fish to meet in the middle, then twist one end of the parchment like a tootsie roll wrapper and tuck underneath the fish, leaving one end still open. Repeat with the second filet.
• With one hand, lift up the open end of one parchment envelope so that nothing can spill out. With your other hand, spoon half the contents of the skillet (the garlic, red pepper, tomatoes, and olives) on top of the fish.
• Being careful not to spill, add two tablespoons white wine, then top with 1 tablespoon butter, 1 lemon slice, and 3 thyme sprigs.
• To seal the packet, fold the parchment over the top of the fish lengthwise, then twist the remaining open end of parchment like the other end and fold under the fish. Creating the parchment packet is a really hard process to describe in writing, but basically you are trying to create a tight envelope that will seal in the liquids and steam as the fish cooks. It doesn't have to look pretty (and won't, if it looks anything like mine).
• Place the packets on a baking sheet and bake for about 11-12 minutes, or until the fish is flaky and white throughout. Be careful opening as steam will release.
• Serve in the parchment or remove the fish and packet contents to a plate.