PEACHY-KEEN HALLOUMI FRITTERS
Use up the season's juicy, sun-ripened peaches in this corn fritter recipe filled with gooey Halloumi cheese and sweet onions. These fritters are decadent and slightly sweet, and homegrown herbs add a fresh taste. The addition of prosciutto makes this recipe feel fancy with little effort. -Chainey Kuykendall, Richmond, Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, egg white, milk and honey until blended. Add to dry ingredients, stirring just until moistened. Fold in onion and cheese; let stand 10 minutes., In an electric skillet or deep fryer, heat oil to 375°. Stir batter. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, 2-3 minutes on each side. Drain on paper towels. (Keep cooked fritters warm on a baking sheet in a 200° oven until all fritters are made,), Serve fritters with chopped peach and prosciutto; sprinkle with additional pepper.
Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 159mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
GRILLED PEACHES & TILAPIA #RSC
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
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
ASIAN CILANTRO TILAPIA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I'm of a Korean background so the asian flavors of salty, sweet, sesame, ginger, garlic is present. My kids love it and I don't think they realize they're eating 'fish'. They don't need to know as long as they like it and eat it. lol. Using the tilapia is the best cuz of the lightness of the fish. The distinctiveness of the cilantro will give it a great fresh herb taste.
Provided by bellazoe
Categories Tilapia
Time 22m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 382.4, Fat 22.8, SaturatedFat 3.7, Cholesterol 62.5, Sodium 2087.8, Carbohydrate 16.7, Fiber 1.9, Sugar 12.1, Protein 30.4
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 FRESH WHOLE TILAPIA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Tilapia is a fine fish, delicious, healthy and reasonable. If you agree with that, then you should try fresh, live swimming tilapia, it is simply heavenly. In high-end restaurants, Tilapia is typically served whole and filleted in the dinning room in front of the patrons. I decided to do the same. There is a store where live fish can be bought here in NYC. I choose red Tilapia because the color has more plate appeal. Tilapia has a sweet earthy flavor and mild and a firm, flaky texture. However, the earthy flavor can taste muddy to some. This recipe is designed to transform this earthy flavor into something that is subtlety gracious. The heavy duty non-stick Reynolds wrap is to create a cooking environment that will cook the fish quickly at very high heat, at the same time giving a little smoky flavor and making the skin very crispy. BTW, each 16 oz of whole tilapia is 5 oz of meat after filleted. The plating of this dish shows one serving.
Provided by dcarch7777
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Directions - Tilapias (already scaled and dressed).
- Wrinkle the 4 sheets of heavy duty non-stick Reynolds aluminum foil to facilitate flavor distribution, coat each with EVOO with brush.
- Spread lemon rind, thyme on foils.
- Coat each Tilapia with bacon fat, sprinkle salt, paprika, ground pepper and fish sauce. Score the fish (see photos).
- Wrap each fish in its own foil pouch. Puncture pouch with a few hole for steam venting.
- Preheat oven to 500 degrees F. Place pouches in oven for 15 minutes. Open pouches immediately so that the fish skin will remain crispy.
- Directions - two sauces, each to be enjoyed by guest separately or combined.
- Collect juices from the pouches, and discard thyme sprigs and charred lemon rind.
- Mix heavy cream, garlic, chopped onion, artichoke hearts, sea salt and wine use a hand blender to blend all into a sauce.
- Simmer the above for 10 minutes and divide into two parts.
- Roast bell peppers, remove seeds and add to sauce part one. Add Paprika and concord grape juice.
- Blend above with hand blender until smooth and simmer for 10 minutes.
- Mix lemon juice, brown sugar, Candace Grape juice, and Monterrey Jack cheese.
- Blend above with hand blender until smooth and simmer for 10 minutes.
- Plate everything as per suggested photos on steamed Yard-Long String beans.
Nutrition Facts : Calories 664.1, Fat 30.6, SaturatedFat 11.8, Cholesterol 53.3, Sodium 4375.9, Carbohydrate 78.5, Fiber 20.9, Sugar 19.9, Protein 24.1
SWEET & SASSY PEACHY KEEN TILAPIA #RSC
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
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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