Tilapia Phyllo Pockets Recipes

TILAPIA POCKETS WITH CILANTRO-LEMONGRASS MOJO

Steps:

• Preheat your oven to 350 degrees F.
• Place the lemongrass, all but 2 tablespoons of the cilantro, 1/2 cup of the mint, 1/2 cup of the oil, garlic, jalapenos, paprika, and salt in a food processor or blender and process until smooth. Add the remaining 1/2 cup of oil and vinegar and process until smooth. Place the fish fillets in a large baking dish, cover with the mojo and turn to coat. Marinate fish for up to 1 hour.
• Place 4 (16-inch) long pieces of parchment paper on your work surface with the short half facing you. Crease each down the middle. Place a fillet in the center of the bottom half of the rectangle and pour about 1/4 cup of the mojo over each fillet and sprinkle with the remaining 2 tablespoons of cilantro. Fold the top half of over the fillet so that the top and bottom edges meet. Tightly crimp and fold the edges of the parchment working from 1 end around to the other to seal the package. Place the packets on a baking sheet and bake for 9 to 10 minutes for 3/4-inch thick fillets or up to 12 minutes for 1-inch thick fillets.
• Place the fish packets on a large serving dish and open the packets tableside. Serve with juices from the packet and sprinkled with the chopped cilantro and mint leaves.

TILAPIA FOIL PACKETS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lay 4 sheets of aluminum foil on a work surface.
• Place 1 tilapia fillet in the center of each piece of foil, and top with 1/2 tablespoon butter. Sprinkle each fillet with dill, garlic powder, pepper, and salt. Fold foil over top and roll up edges to create a sealed packet. Place packets on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

PHYLLO CHICKEN PACKETS

Steps:

• In a small bowl, combine the onions, mayonnaise, lemon juice, 2 garlic cloves and tarragon; set aside. in another small bowl, combine the butter and remaining garlic., Place one sheet of phyllo dough on a work surface with a short edge facing you. Brush with 2 teaspoons butter mixture; brush to distribute evenly. Repeat with one more sheet of phyllo, brushing with another 2 teaspoons of butter mixture (Keep remaining phyllo dough covered with plastic wrap to avoid drying out)., Lightly sprinkle chicken breasts with salt and pepper. Center one chicken breast on the lower third of phyllo. Spread about 3 tablespoons of mayonnaise mixture over chicken breast. Fold bottom edge over chicken, then fold in sides. Roll up jelly-roll style; cover with plastic wrap and set aside. Make five more chicken packets., Place packets in an ungreased 15x10x1-in. baking pan. Brush tops with remaining garlic butter; sprinkle with cheese. Bake uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Serve warm.

TILAPIA PHYLLO POCKETS

Steps:

• Preheat oven to 350°.
• Place sesame seeds on parchment lined baking pan.
• Roast in oven about 10 to 12 minutes, until brown.
• Remove from oven and set aside.
• Meanwhile, heat 1 tsp olive oil in a skillet.
• Sear fish in olive oil, until almost cooked through, about 3 minutes per side.
• Remove from skillet, saute onions and portabello mushrooms until onions are opaque.
• Fold phyllo dough in half and cut so that you have 8 sheets.
• Layer the phyllo, brushing each layer with melted butter.
• Use 4 1/2 sheets for each pocket.
• Place each piece of fish onto the layer of phyllo.
• Spread onion and mushroom evenly over each piece of fish.
• Sprinkle garlic powder and coriander over each piece of fish.
• Fold the phyllo dough around each piece to form a pocket.
• Place folded side down on parchment lined baking sheet.
• Brush each pocket with beaten egg and 1 tbsp water.
• Sprinkle toasted sesame seeds on top of each pocket.
• Bake on middle rack for 13 to 15 minutes util phyllo pastry is golden brown.