TILAPIA WITH CREAMY SAUCE
Steps:
- Preheat the oven to 375 degrees F (175 degrees C).
- Grease a baking sheet with cooking spray. Place the tilapia fillets on the sheet, and coat them lightly with cooking spray. Spoon the melted margarine over each fillet, then drizzle with 2 tablespoons of lemon juice. Season with lemon pepper and 2 tablespoons of dill.
- Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily.
- While the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend.
- Place fillets onto serving plates, and spoon sauce around them in a decorative fashion.
Nutrition Facts : Calories 172.6 calories, Carbohydrate 3 g, Cholesterol 46.8 mg, Fat 7 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 2 g, Sodium 480.1 mg, Sugar 0.8 g
REYNOLDS TILAPIA CORDON BLEU #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I saw a Bob Blummer recipe many years ago for salmon that was cooked in the dishwasher. I was skeptical, but tried it and it worked perfectly. It steams the fish keeping it moist and delicious. I tried this technique with some things other than salmon, and this spin on chicken cordon bleu has been a favorite ever since.
Provided by brimil88
Categories Tilapia
Time 30m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 316.9, Fat 17.6, SaturatedFat 9.2, Cholesterol 100.7, Sodium 939.5, Carbohydrate 5.8, Fiber 0.5, Sugar 0.6, Protein 34
LEMON CREAM TILAPIA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This recipe is so flavorful, quick, easy and delicious! A family favorite in the making! If using frozen tilapia, thaw before cooking. I recommend Sriracha hot chile sauce.
Provided by MRSLJR
Categories Weeknight
Time 25m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. In a small bowl, add heavy cream, lemon juice, garlic, honey, Sriracha and set aside. Line cookie sheet with 2 layers of Reynolds Wrap Foil. Pat tilapia dry with paper towel, place on cookie sheet and season with salt and pepper to taste. Pour heavy cream mixture over tilapia and top with tablespoon of butter. Cover tilapia with 2 layers of Reynolds Wrap Foil and seal tightly. Place in oven and cook for 10-12 minutes. Remove foil very carefully, as steam will release quickly and is very hot. Sprinkle with green onions. Serve over white rice with generous amounts of lemon cream sauce.
Nutrition Facts : Calories 369.4, Fat 27.1, SaturatedFat 16.3, Cholesterol 151.7, Sodium 145.8, Carbohydrate 6.6, Fiber 0.3, Sugar 3.5, Protein 26.6
TILAPIA TAMALES #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Unwrap these flavorful tamales to discover the surprise filling - a flaky, perfectly cooked tilapia fillet. The tilapia is surrounded with chile pepper cream cheese, red peppers, green onions, and a sweet masa dough made with fresh corn. Fresh vegetables and healthy fish together in one savory foil-wrapped package - what could be better?
Provided by blazes
Categories Grains
Time 1h40m
Yield 4 tamales, 4 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 694.1, Fat 43.5, SaturatedFat 22.6, Cholesterol 173.4, Sodium 1431.5, Carbohydrate 60.6, Fiber 5.3, Sugar 17.9, Protein 23.4
BAKED TILAPIA AND MEXI-CORN #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I love fish..period. It goes so well with a mixture of corn, peppers, and onions..toss in a little bacon and let the drooling begin ;) the ease of cleanup when cooking with Reynolds Wrap, just makes this dish all the more fun to make!
Provided by ldybug5012
Categories Pork
Time 30m
Yield 5 cups of Mexi-Corn, 4 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 400 deg.
- line a 9 x 13" pan with Reynolds Wrap, making 2 separate compartments; 1 for the fish, and 1 for the corn mixture.
- Lay fish filets in one compartment; sprinkle lemon pepper on top.
- In a large bowl, mix corn, chopped peppers, onions, crumbled bacon, and salt & pepper. Mix well, and pour into 2nd compartment. Dot with butter and cover with entire cake pan with more Reynolds Wrap.
- Bake for 15 minute check to see if fish is cooked thoroughly. If not, put in for another 5 minute Repeat until veggies and fish are well cooked.
Nutrition Facts : Calories 230.5, Fat 10.2, SaturatedFat 4.7, Cholesterol 20.9, Sodium 210.4, Carbohydrate 33.3, Fiber 4.1, Sugar 7.8, Protein 7.3
SWEET AND TANGY TILAPIA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This is a great way to fix Tilapia it is sweet but with a little tang to it. This recipe is so easy, and the Tilapia just falls apart with this great sauce. It's a hit with everyone and health too. I came by this recipe by mistake, I want to do something different with my Tilapia, so I just started add ingredients together, and this is what I ended up with. It has a wonderful glazed look. Yumyum.
Provided by kathybeith
Categories Tilapia
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a zip lock bag mix together juice and zest 1 lemon, garlic, rosemary, soy sauce, honey, water, olive oil, salt and pepper. Shack the bag well to combine well.
- Add the Tilapia and make sure it is well coated by sauce. Refrigerate for at least 2 hours best when marinade for 24 hours, turn bag every hour.
- Heat up your barbeque to around 400.
- Make a foil bowl using non-stick Reynolds Foil poor marinade and Tilapia in and place on grill cook about 6 to 8 minutes on each side.
- Remove Tilapia from your Reynolds Foil bowl and place on grill for 2 minutes on each side to get a nice glazed Tilapia.
- Take the marinade and put in a pan and add 1 tablespoons corn starch and heat over medium high heat until thicken.
- Pour over fish when served. Serve with lemon wedges.
Nutrition Facts : Calories 402.6, Fat 16.5, SaturatedFat 2.9, Cholesterol 85.1, Sodium 1431, Carbohydrate 29.9, Fiber 1.1, Sugar 24.3, Protein 37.3
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