Peachy Tilapia Pouches Rsc Recipes

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GRILLED PEACHES & TILAPIA #RSC



Grilled Peaches & Tilapia #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. I love this recipe because it highlights all of the ingredients present. It also uses a summer seasonal ingredient in a very unique way. When peaches are grilled they bring a delicious sweetness which pairs wonderfully with the Tilapia. The rosemary adds a nice punch of earthiness and spiciness to the dish without being too overwhelming. It is a perfect compliment to the fish and the peaches.

Provided by SousChefNov

Categories     Tilapia

Time 35m

Yield 4 Fillets, 4 serving(s)

Number Of Ingredients 7

4 fresh tilapia fillets
3 medium ripe peaches (cleaned and sliced into 8 wedges)
1 teaspoon fresh rosemary (minced)
2 teaspoons honey
1 tablespoon olive oil
salt and pepper
Reynolds Wrap Foil

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.

Nutrition Facts : Calories 84.5, Fat 3.7, SaturatedFat 0.5, Sodium 0.2, Carbohydrate 13.6, Fiber 1.7, Sugar 12.3, Protein 1

GRILLED BACON-WRAPPED TILAPIA & FRESH FRUIT SALSA #RSC



Grilled Bacon-Wrapped Tilapia & Fresh Fruit Salsa #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. I love this recipe because it really reflects what my family and I love about of summer. Fresh flavors, vibrant colors, the sweet fruits of the summer harvest, juicy, succulent, and surprisingly filling, mixed with the clear, cool water taste of a white fleshed fish fillet, and the smokey flavor of apple wood smoked bacon. Grilled on charcoal, how can you go wrong? Yum! I am sad to see summer leaving but this, grilled on a warm autumn day will make reminisce of those wonderful days of BBQ's with friends and family. For a refreshing drink to to have along side, a freshly made lime margarita or a tall glass of iced tea, or for the children limeade. Complete the meal with pieces of grilled watermelon for a light and interesting dessert! I hope you enjoy!

Provided by MangekyouWolfe

Categories     Healthy

Time 1h15m

Yield 4 Fish Fillets with about 1/2 cup salsa each, 4 serving(s)

Number Of Ingredients 12

Reynolds Wrap Foil
4 large unfrozen tilapia fillets
8 slices apple wood smoked bacon
1 dash pepper
1 dash garlic powder
1 lime, halved
2 large fresh yellow peaches
1 small sweet onion
1 small red bell pepper
1 teaspoon honey
salt and pepper
1 bunch fresh cilantro

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.

MEDITERRANEAN TILAPIA POCKETS #RSC



Mediterranean Tilapia Pockets #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. These dinner pockets will take you on a Mediterranean adventure as soon as you open the foil and get your first smell of pure yumminess! They are perfect for a quick, easy and delicious dinner meal after a long day with the kids or work. I hope that you will give them a try. Cooking with Passion, sw :)

Provided by logansw

Categories     One Dish Meal

Time 35m

Yield 4 pockets, 4 serving(s)

Number Of Ingredients 15

4 tilapia fillets
4 tablespoons extra virgin olive oil, divided
1 tablespoon all purpose Greek seasoning, divided
4 slices prosciutto
1/3 cup grape tomatoes, chopped
1/3 cup zucchini, chopped
10 -12 olives, sliced
1 tablespoon capers
1 tablespoon Italian parsley, chopped
1 tablespoon mint, chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
4 teaspoons goat cheese
1 teaspoon black pepper
4 sheets Reynolds Wrap Foil, sheets 12x10 . 75

Steps:

  • Preheat oven to 375 degrees.
  • Rub filets with 1/2 of the olive oil and 1/2 of the Greek seasoning.
  • Wrap 1 slice of prosciutto around each filet.
  • Place 1 filet on 1 sheet of aluminum foil.
  • Combine tomatoes, zucchini, olives, capers, parsley, mint, lemon juice & zest and remaining spice blend in a small mixing bowl. Toss.
  • Place equal amounts of tomato mixture on top of each filet. Top with goat cheese and black pepper.
  • Take the 2 opposite ends of foil, bring them together over filet and fold edges 2-3 times down and seal. Fold in 2 remaining open ends and seal.
  • Place aluminum pockets on a large oven proof sheet pan.
  • Bake for 15-20 minutes. Allow to rest for 5 minutes. Unseal and serve.

HONEY GLAZED TILAPIA WITH GRILLED PEACH CHUTNEY #RSC



Honey Glazed Tilapia With Grilled Peach Chutney #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. I created this recipe for this challenge considering what it would take to make my son want to eat it. I am always trying to find creative ways to incorporate seafood into our diets. My son loved this because it has lots of flavor. I think it's both delicious and easy. The chutney can even be made in advance and refrigerated to get dinner on the table quicker!

Provided by servhymn66

Categories     < 60 Mins

Time 43m

Yield 4 fillets and chutney, 4 serving(s)

Number Of Ingredients 19

2 fresh peaches, pitted and quartered
1 medium red onion, diced
2 tablespoons chopped flat leaf parsley
1 teaspoon chopped mint leaf
1/2 teaspoon chopped lemon thyme
1 teaspoon lemon zest
1 lemon, juice of
3 teaspoons honey, plus
1 tablespoon honey (divided)
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
4 tilapia fillets
2 tablespoons honey
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Reynolds Wrap Foil

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!

Nutrition Facts : Calories 289.9, Fat 9.2, SaturatedFat 1.7, Cholesterol 62.5, Sodium 504.8, Carbohydrate 28.6, Fiber 2, Sugar 25, Protein 26.4

SWEET & SASSY PEACHY KEEN TILAPIA #RSC



Sweet & Sassy Peachy Keen Tilapia #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. I created this recipe when we had friends coming over for dinner. I wanted to grill out, but keep it simple, light & delicious. These were such a hit. Everyone, kids & adults, loved having their own pouch. The flavors blended together perfectly & clean up was a snap!

Provided by Deezrecipeze

Categories     Healthy

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

1 lemon
1/2 cup corn
1/2 cup black beans
1/4 cup red bell pepper, diced
1 peach, diced
1 jalapeno, diced
1 tablespoon olive oil
1/4 cup peach preserves
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
4 tilapia fillets
Reynolds Wrap Foil

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.

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