Treasure Trove Tilapia Dinner Rsc Recipes

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ASIAN CILANTRO TILAPIA #RSC



Asian Cilantro Tilapia #RSC image

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

4 thawed tilapia fillets
6 tablespoons sesame oil (separate in 2 parts so only use 3Tbsp, save the remaining.)
1/2 cup soy sauce (preferably low sodium)
1/4 cup rice wine vinegar
2 tablespoons honey
2 tablespoons water
2 garlic cloves, grated
1 slice fresh ginger, grated (primarily the size of the 2 garlic cloves)
1 whole lemon zest
salt or pepper
1 zucchini (halved vertically and sliced)
1 onion (halved or sliced long)
4 scallions (sliced long on an angle)
1 bunch fresh cilantro (coarsely chopped)
Reynolds Wrap Foil

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

REYNOLDS TILAPIA CORDON BLEU #RSC



Reynolds Tilapia Cordon Bleu #RSC image

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

4 slices bacon
4 tilapia fillets
1 teaspoon salt
1 teaspoon pepper
1 cup monterey jack cheese
1 tablespoon butter
1 garlic clove, minced
1/4 cup panko breadcrumbs
1 teaspoon rosemary
Reynolds Wrap Foil

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

TILAPIA TAMALES #RSC



Tilapia Tamales #RSC image

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

1/2 lb tilapia fillet (4 small fillets)
1 lime
1 teaspoon kosher salt
1 teaspoon black pepper
3 1/2 cups fresh corn kernels
2 tablespoons buttermilk
3/4 teaspoon salt
1/2 cup butter, softened
2 tablespoons sugar
1 egg
1 cup masa corn flour (harina de maiz)
1/2 teaspoon baking powder
4 ounces cream cheese, softened
4 tablespoons mayonnaise
1 tablespoon lime juice
1 -2 teaspoon red chili sauce (such as Sriracha)
2 tablespoons parmesan cheese
1/4 cup red pepper, diced
1/4 cup green onion, chopped
Reynolds Wrap Foil (Non-Stick)

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

SOUTH WEST TILAPIA POT PIE #RSC



South West Tilapia Pot Pie #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. Tasty on a budget, easy to prepare. A one dish meal.

Provided by ysuquilanda

Categories     < 4 Hours

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 11

4 tilapia fillets
2 ears corn, Shucked, and shaved from cob
1/2 cup diced onion
1/2 cup diced red bell pepper
1/2 cup chopped fresh cilantro
1 cup vegetable broth or 1 cup chicken broth
1 (10 ounce) can cream of mushroom soup
1 (15 ounce) can black beans
1 (16 ounce) can refrigerated biscuits
salt and pepper
Reynolds Wrap Foil

Steps:

  • Preheat oven to 350 Degrees.
  • In large bowl mix fresh corn, onions, red peppers, cilantro, black beans, cream of mushroom soup, and broth. Stir till mixed completely.
  • Season to taste the Tilapia Filets then place in an 8x10 baking dish.Pour mixture of ingredient into baking dish and cover Reynolds Wrap.
  • Bake in oven covered for 60 minute Uncover, place biscuits over pot pie and bake for an additional 17 minutes.
  • Let sit for aprox. 13 minute.

Nutrition Facts : Calories 752.4, Fat 24.8, SaturatedFat 6.3, Cholesterol 63.6, Sodium 1793.2, Carbohydrate 91.4, Fiber 9.9, Sugar 14.5, Protein 43.9

TREASURE TROVE TILAPIA DINNER #RSC



Treasure Trove Tilapia Dinner #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. This recipe has it all. Tilapia is usually,always priced well. This is a fun recipe, in that the kids would be a great help. Do you ever eat dinner outside? This dinner is insulated, due to the combo of Reynolds wrap and the gratin dish. It is also cute and very tasty. Try this recipe and I guarantee you will have fun and enjoy a great meal.

Provided by susan m.

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

Reynolds Wrap Foil
non stick olive oil flavored cooking spray
1 (16 ounce) can refrigerated buttermilk biscuits
1/4 teaspoon dill weed
1 tablespoon olive oil
2 tablespoons unsalted butter
1/4 cup finely chopped shallot
2 ounces cream cheese
1/2 teaspoon fresh lemon zest
2 tablespoons lemon juice
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 teaspoons honey
8 ounces cherry tomatoes or 8 ounces grape tomatoes
6 ounces red bell peppers, sliced thin (about 1/2 of a pepper)
1 lb fresh tilapia fillet

Steps:

  • Preheat oven to 350 degrees. Lightly spray a cookie sheet with Non stick olive oil spray. Lightly press (with the palm of your hand) each biscuit out to flatten. Using a paring knife cut a large oval shape out of the center of each, leaving a piece at the end resembling a tail attached. This is very simple, but you could leave the biscuits whole if you prefer. Bake for 14 minutes or until browning. Keep warm while preparing Tilapia.
  • Reynolds wrap cuisine fish art:.
  • Items needed: Reynolds wrap, scissors and 4 - 10x5 1/2 inch gratin baking dishes.
  • Un-roll 4 - 12 inch pieces of Reynolds wrap.
  • Fold in half.
  • Measure to 9 inches and slightly gather at short end to resemble fish tail.
  • At the other end, fold under and round off to appear to be a fish nose/snout. Press into the gratin baking dishes allowing the foil to come up the sides about one inch and the tail to extend out beyond the dish.
  • You DO NOT have to be artistic to do this, very simple. If you have children have them assist you.
  • Preheat oven to 375 degrees.
  • To a medium skillet (over medium heat) add olive oil, butter and shallot. Stirring often cook until tender, approximately 3 minutes. Add cream cheese, lemon zest, lemon juice, sea salt, white pepper, honey and stir. When the cream cheese has melted remove from heat.
  • Evenly distribute the cherry tomatoes on one side of the prepared, (foil lined) gratin baking dishes. On the other side place the red bell pepper slices and the Tilapia in the center of each. Evenly distribute sauce over each piece of Tilapia. Not to worry if the sauce separates.
  • Place in preheated 375 degree oven for 15 minutes. Lay a piece of Reynolds wrap over the top while baking.
  • Serve with "biscuit fish".

Nutrition Facts : Calories 648.3, Fat 31.7, SaturatedFat 11.6, Cholesterol 88.8, Sodium 1537, Carbohydrate 59.9, Fiber 2.5, Sugar 15.2, Protein 32.5

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