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
FISH TAMALES
Seafood version of the classic. Top with chili sauce and sour cream, if desired.
Provided by Marvin Howard
Categories World Cuisine Recipes Latin American Mexican
Time 2h28m
Yield 25
Number Of Ingredients 22
Steps:
- Soak corn husks in water for at least 1 hour. Drain.
- Combine green chiles, lemon juice, hot sauce, 1 garlic clove, and onion in a blender and blend. Add olive oil slowly, blending sauce on low speed.
- Place tilapia on a griddle over medium heat. Top fillets with roasted red peppers and 1 bay leaf each. Pour sauce evenly over the fish. Add 3 garlic cloves, salt, pepper, and cayenne pepper. Cook for 5 minutes; flip and cook until lightly browned, about 3 minutes more. Remove sauce and reserve in a bowl. Transfer tilapia to a separate bowl and mash.
- Combine green cabbage, red cabbage, vinegar, and mustard in a bowl. Combine the reserved sauce, masa, lard, and baking powder in a large bowl; mix well. Add water, 1 teaspoon at a time, until the mixture is as thick as biscuit dough. Divide dough into 50 equal-sized balls.
- Flatten balls into circles using a tortilla press or 2 cutting boards and 2 sheets of waxed paper. Place a circle into a soaked and drained corn husk; add 1 1/2 ounces of fish mix in a line parallel with the husk. Top with a small amount of cabbage. Fold sides of dough over the filling and roll the husk around the tamale, folding in 1 end after rolling. Repeat with remaining husks, fish, and cabbage.
- Combine water, chili powder, and remaining 2 garlic cloves in a saucepan with a steamer basket; bring to a boil. Stand tamales in basket with the folded ends down. Cover and steam for 20 minutes. Remove from heat and remove tamales from husks.
Nutrition Facts : Calories 267.4 calories, Carbohydrate 30.5 g, Cholesterol 34.3 mg, Fat 6.3 g, Fiber 5.7 g, Protein 22.6 g, SaturatedFat 1.2 g, Sodium 441.7 mg, Sugar 1 g
CHEROKEE TILAPIA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Succulant talapia, still crisp vegies, hint of lemon & lightly seasoned.
Provided by cookiewizard
Categories Weeknight
Time 50m
Yield 1 portion, 4 serving(s)
Number Of Ingredients 8
Steps:
- On a Cookie Tray lay out Reynolds Wrap, enough to form a pouch. On this place your Talapia next cut you bacon in half and place bacon on top of talapia. Add chopped almonds, lemon zest, black pepper and your 4 sprigs of rosemary. Then chop you zucchini in 1 inch cubes and top all of you ingredients. seal up your pouch folding up top then sides. Bake at 350 degrees for 30 minutes. Serve with favorite sides.
Nutrition Facts : Calories 224.6, Fat 10.5, SaturatedFat 2.4, Cholesterol 67.9, Sodium 168.7, Carbohydrate 4.9, Fiber 1.9, Sugar 2.9, Protein 29
RACHAEL RAY'S TILAPIA WITH TOMATILLO SAUCE
From Rachael Ray 30-Minute Meals 2. If you can't find tilapia, red snapper should do. Have not tried this yet. Serve with recipe #112774.
Provided by BecR2400
Categories Tilapia
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season the tilapia on both sides with salt, pepper, cumin and paprika.
- Preheat a nonstick skillet over medium-high heat.
- Add 1 tablespoon olive oil to the hot skillet and saute tilapia 3 minutes on each side, turning carefully with a thin spatula.
- Squeeze the juice of half the lime over the fish, and transfer fillets to a warm serving platter.
- Return the skillet to the stove over medium-high heat.
- Add 1 tablespoon olive oil, red oniion, jalapeno and garlic, and saute 1 or 2 minutes, then add the tomatillos.
- Season with salt and pepper and saute another 1 or 2 minutes.
- Add the beer and the juice of the remaining lime half, and bring the sauce to a boil.
- Reduce the heat to low and simmer 5 minutes.
- Add cilantro, and adjust salt and pepper to taste.
- Spoon hot tomatillo sauce over the fish and garnish with sprigs of cilantro.
- Serve with recipe #112774, if desired.
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FRIED TILAPIA TAMALES RECIPE - QUERICAVIDA.COM
From quericavida.com
Cuisine MexicanCategory EntreeServings 12Total Time 2 hrs 20 mins
- Heat water in a large pot. Place the tamale corn husks in the water. Place a bowl or something heavy on top to make sure that all the leaves are submerged in the water. Leave to soak for 45 minutes.
- While the husks soak, combine the garlic powder, black pepper, salt, and cumin until well mixed. Sprinkle mixture over both sides of the three tilapia fillets.
- Heat up the oil in a pan and fry the fish, approximately 4 minutes per side. Remove from the oil and allow to cool for a few minutes. Flake the fish and set aside.
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