Scampi Stuffed Tilapia With Pico De Gallo Rsc Recipes

TILAPIA SCAMPI

Steps:

• Preheat an oven to 375 degrees F (190 degrees C); prepare a baking dish with cooking spray.
• Combine the butter, lemon juice, and garlic in a microwave-safe bowl; heat in microwave in 10-second increments until the butter is completely melted and the garlic has softened, stirring between each session, about 1 minute total.
• Arrange the tilapia in the bottom of the prepared baking dish; pour the butter mixture over the fillets assuring they are all evenly covered. Sprinkle the parsley over the tilapia.
• Bake in the preheated oven, turning the fillets every 10 minutes, until the fish flakes easily with a fork, about 40 minutes total.

SCAMPI STUFFED TILAPIA WITH PICO DE GALLO #RSC

Steps:

• Tear 4 sheet of Reynolds Wrap Heavy Duty Aluminum Foil (12x18-inches each) set aside.
• Combine in a medium bowl the chopped onion, tomato, jalapeno peppers, cilantro, lime, and salt. Refrigerate for one hour or until ready to serve.
• Combine in another medium bowl the chopped shrimp, garlic, red bell pepper, shredded cheese, melted butter, lemon juice, parsley, and 1 1/4 cups bread crumbs. Toss to moisten evenly.
• Toss together in a shallow dish the remaining bread crumbs and garlic powder. Set aside.
• Rinse and pat dry each filet. Scoop scampi filling (about 1/3 cup heaping) and fill the center of four filets pressing to set the filling. Leave about 1/2 inch border around filet free from stuffing. Cover each with the remaining tilapia filets, pressing to seal edges together. Coat both sides of tilapia with bread crumb mixture.
• Place one pat of butter then stuffed filet in the center each sheet of Reynolds Wrap Heavy Duty Aluminum Foil®. Place two pats of butter on top of breaded filets then bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets and place on baking sheet.
• Bake in preheated oven at 375 degrees for 20 - 25 minutes until thoroughly cooked.
• Transfer to serving plate. Tear open each packet and serve each scampi stuffed tilapia packets with a heaping serving spoon of Pico over top of each portion.

TILAPIA OR SHRIMP SCAMPI BAKE

Steps:

• Preheat the oven to 425 degrees F. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined. Starting from the outer edge of a 14-inch oval gratin dish, arrange the Tilapia in a single layer dish. Pour the remaining marinade over the Tilapia. Spread the butter mixture evenly over the Tilapia. Bake for 50 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

GRILLED TILAPIA IN FOIL PACKETS

Steps:

• Season tilapia with salt and pepper. Place olive oil and garlic in a bowl or resealable bag and add seasoned tilapia. Marinate in the refrigerator for at least 15 minutes.
• Place each tilapia fillet onto its own aluminum foil square. Use the fish to smear the tin foil with olive oil. Spoon diced tomatoes, onion, and jalapeno evenly over fillets. Top with bell pepper and cilantro. Fold packets up like envelopes.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Cook fillets on the preheated grill until easily flaked with a fork, about 10 minutes, flipping halfway through cooking time.