Rainbow Tilapia Rsc Recipes

FOIL BAKED TILAPIA WITH FIESTA RICE #RSC

Steps:

• Cook the rice (stove top or rice maker), add the tumeric and salt to the cooking water, the rice will turn a beautiful yellow color. When cooked, let it cool off, can be made ahead.
• Mix the marinade for the tilapia filets: oil, citrus juices and a dash of mexican oregano, marinate fish filets for up to one hour, not more or the fish will "cook" in the juice.
• Lay out 4 12 X 12 squares of heavy duty reynolds wrap, put 3-4 slices of lemons on one side of each and top with the fish filets. Season with salt and lemon pepper and spoon the marinade over. Fold the second half over and crimp the sides tightly, tuck the ends under.
• Lay the packages on a baking sheet and bake @ 375 for 12 - 15 minutes. Let the package rest for a few minutes, then open carefully, watch out for steam escaping.
• In the meantime, heat a tbsp of oil in a heavy skillet and saute the onions until golden. Add the peppers, corn and jalapeno and cook until soft, Add the rice and black beans and heat through. Season with salt and cumin.
• To serve, spoon a portion of rice on each plate, lay the fish on top, spoon the accumulated sauce over the fish and rice, garnish with the lemon slices and sprinkle some chopped cilantro over. Enjoy!

FOILED AGAIN! BAKED TILAPIA WITH ROASTED VEGETABLES #RSC

Steps:

• Preheat oven to 400 degrees F; line 2 baking sheets with aluminum foil and cut off an additional 4 squares of foil to make fish packets.
• Melt butter in olive oil over low heat; brush foil squares with just a small amount of this mixture (the remainder will be used for the sauce) - alternatively, you can spray the foil with cooking spray.
• Season both sides of the fish with salt and pepper; lay one fillet on each foil square and grate the lemon zest over each.
• Close up packets and arrange on a prepared baking sheet; bake until fish flakes easily with a fork, 20 to 25 minutes.
• Meanwhile, place cauliflower florets, onion, and tomatoes in a bowl and drizzle with olive oil; arrange, in a single layer, on the other prepared baking sheet.
• Season vegetables with salt and pepper and roast until cauliflower just begins to brown on the edges and tomatoes soften and collapse, about 15 minutes.
• Once fish and vegetables are done, place almonds in remaining olive oil/butter mixture and heat just until almonds are golden, only about 1 minute - be careful, they burn easily (even if they do brown, they are still good).
• Open packets and plate fish with cauliflower mix along side; top with sauce and garnish with fresh parsley.

BAKE TILAPIA WITH RED WINE #RSC

Steps:

• Slice the bacon into small pieces,.
• Cut the red bell pepper into small cube.
• Dice the peach into small piece also ( not too small).
• Place the Reynolds wrap foild on the counter, cut few slice of unsalted butter, put the butter on the foild.
• Then place the tilapia on top of the butter.
• Stuff the green onion in the fish's belly, a pin of salt and pepper over the fish.
• Then the red wine, make sure rub the wine all over the fish.
• Place the fish in position then put on red pepper, bacon, peach, evenly from head to tail. Then put few more cube of unsalted butter on the top (for moist). Wrap the foild. Put it inti the oven at 350 for half hour.

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.

ASIAN CILANTRO TILAPIA #RSC

Steps:

• Preheat oven 375.
• Make the marinade. Make sure to only use 3Tbsp of the sesame oil. This should make a little over 3/4cup of sauce but out of that put aside 1/4 cup for the veggies and the rest is needed for the fish.
• Add in all the veggies and a handful of cilantro in a mixing bowl. Sprinkle in Salt/pepper, LEMON ZEST, 1/4 cup of the marinade and toss. Put to the side.
• Lay down the REYNOLDS FOIL in the baking dish.
• Pour the other part of the sesame oil (3Tbsp).
• Lay the TILAPIA and you can overlap the thinner sides.
• Pour the remaining part of the marinade over the fish.
• Spread the veggie mixture covering the fish.
• Cover the foil but leave a small air pocket.
• Bake 12--15 minutes.
• ENJOY by itself or on some rice.

SPICY TILAPIA RICE BOWL

Steps:

• Sprinkle fillets with Cajun seasoning. In a large skillet, heat 2 tablespoons oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm. Wipe pan clean., In same skillet, heat remaining oil. Add squash; cook and stir 3 minutes. Add stir-fry blend and tomatoes; cook until vegetables are tender, 6-8 minutes longer. Stir in fajita seasoning mix; cook and stir until slightly thickened, 1-2 minutes longer., In a small bowl, mix beans, salt and pepper. Divide rice among 4 serving bowls; layer with beans, vegetables and fillets. If desired, serve with toppings.

TILAPIA TAMALES #RSC

Steps:

• Sprinkle the tilapia fillets with the juice of one lime juice and season with salt and pepper. Refrigerate until ready to assemble tamales.
• Make the masa dough for the tamales: Beat one stick of butter with 2 tablespoons sugar until fluffy. Add the egg and beat until mixture is smooth.
• Place the corn kernels in a food processor or blender with the buttermilk and the salt and process until smooth. Add corn to the butter/egg mixture and beat until well blended.
• Stir the baking powder into the masa (harina de maiz). Add dry ingredients to the corn/butter mixture, mixing until well blended. Set aside.
• Whisk together the softened cream cheese, mayonnaise, lime juice and red chile sauce to taste.
• Assemble tamales: Place a 7 by 12 inch rectangle of Reynolds Wrap Non-Stick foil on the counter, with the non-stick side facing up.
• Spread about 1/3 cup of the corn masa dough into a 3 x 5 inch rectangle in the center of the foil. Spread 1 tablespoon of the chile cream cheese mixture on top of the masa, and top with 1 tablespoon each chopped red pepper and green onions. Place one tilapia flillet on top of the cream cheese and vegetables, and spread another tablespoon of the chile cream cheese over the fish. Sprinkle with 1/2 tablespoon Parmesan cheese. Top with another 1/3 cup masa, and spread it to cover the filling.
• Fold one short end of the foil up over the filling. Fold the two long sides in over the filling. There will be one end that is still open. Lift the tamale with the open end facing upwards and twist foil to close that end.
• Make 3 more tamales in the same way.
• Place tamales in a steamer basket, and place the basket over a pot with 2 inches of simmering water. Tamales should not touch the water. Cover tightly with a lid and steam tamales for 1 hour, checking water level from time to time.
• Let tamales cool for 15-20 minutes before serving.
• Tamales can be made ahead and reheated in the oven or in a steamer. Unwrap tamales before reheating them in the microwave. This recipe makes 4 large tamales. You can divide the filling into smaller portions to make 8-10 smaller tamales, or even 16 appetizer-size tamales.

TILAPIA WITH FIESTA RICE

Steps:

• Place tilapia in a 15x10x1-in. baking pan. Mix chili powder, salt, cumin and pepper; sprinkle over fish. Broil 3-4 in. from heat until fish just begins to flake easily with a fork, 10-12 minutes., Meanwhile, prepare rice according to package directions. Transfer to a microwave-safe bowl; stir in beans, corn and salsa. Microwave, covered, on high until heated through, stirring once, 2-3 minutes Serve with fish.

RAINBOW TROUT (TILAPIA) BAKED

Steps:

• Preheat oven to 350 degrees. Spray 13X9 inch pan with cooking spray.
• Sprinkle with parsley, lemon juice and salt.
• Heat oil in small skillet; fry onion and garlic till limp.
• Place tomatoes in pan and top with fish.
• Pour onion and garlic mixture over fish, sprinkle the wine evenly on top.
• Bake at 350 degrees for 30-40 minutes.