Treasure Trove Tilapia Dinner Rsc Food

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PAN SEARED TILAPIA WITH ALMOND BROWN BUTTER #RSC



Pan Seared Tilapia With Almond Brown Butter #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. Very easy to prepare and enjoy. By browning the butter in a hot pan we get a nutty, toasted flavor adding another dimension of flavor.

Provided by Abite2eat

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons almond oil
4 tilapia fillets
1 teaspoon salt
1 teaspoon black pepper
8 tablespoons butter, chilled
2 shallots, minced
1/2 cup slivered almonds, plus extra for garnish
1 teaspoon rosemary, minced
1 orange, juice and zest of
4 tablespoons Amaretto
Reynolds Wrap Foil, cut into 4 12X12-inch squares

Steps:

  • Preheat oven to 400 degrees F.
  • Place foil squares on a baking sheet and set aside.
  • Pour almond oil into a preheated saute pan over medium heat. Season tilapia filets with salt and pepper. place filets flesh side down into oil and cook 1-2 minutes. Remove filets from pan and place cooked side up in the center of each foil square. Wipe pan dry with a paper towel and return to medium heat. Add cold butter to pan and melt butter until slightly toasted with a nutty aroma, and the foam subsides. Add shallots, almonds, and rosemary, saute 2-3 minutes. Add orange juice and zest, season with salt and pepper to taste.
  • Fold up sides of foil to form a pouch. Spoon butter sauce over each filet, along with 1 tablespoon of amaretto per each. Seal tops and sides of foil, place baking sheet in preheated oven and bake 4-5 minutes. Carefully remove from oven, cut foil open and transfer to a plate along with juices. Serve with jasmine rice and your favorite veggies. Enjoy!

Nutrition Facts : Calories 525.3, Fat 42.2, SaturatedFat 16.7, Cholesterol 123.6, Sodium 851.4, Carbohydrate 11.2, Fiber 3.6, Sugar 0.6, Protein 29

CHEROKEE TILAPIA #RSC



Cherokee Tilapia #RSC image

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

4 tilapia fillets
4 slices bacon
2 medium zucchini
1/4 cup almonds
4 sprigs fresh rosemary
black pepper
lemon zest
Reynolds Wrap Foil

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

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

ZUCCHINI & TILAPIA CUPS WITH HONEY SRIRACHA DRIZZLE #RSC



Zucchini & Tilapia Cups With Honey Sriracha Drizzle #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. Bite size food is always a favorite in our house. These cups and delicious and fun to eat

Provided by May I Have That Rec

Categories     Corn

Time 1h5m

Yield 24 cups, 6 serving(s)

Number Of Ingredients 18

2 zucchini
1/2 cup frozen corn, thawed
1/2 teaspoon toasted sesame oil
1 teaspoon soy sauce
2 teaspoons seasoned rice vinegar
1 teaspoon white sesame seeds
2 teaspoons black sesame seeds, divided
4 tilapia fillets, seasoned with
salt and pepper
2 teaspoons extra virgin olive oil
24 wonton wrappers, squares
3 tablespoons extra virgin olive oil
2 tablespoons honey
2 tablespoons lemon juice, freshly squeezed
1 teaspoon fresh ginger, grated
1/4 teaspoon chili sauce, use less if you like it less spicy (Sriracha)
24 sheets Reynolds Wrap Foil, cut in 4-inch x 3 . 5-inch squares
4 sheets Reynolds Wrap Foil, cut in 7-inch pieces

Steps:

  • In a medium bowl cut zucchini in half length wise and make ribbons using a vegetable peeler.
  • Add corn.
  • Season with sesame oil, soy sauce, rice vinegar, sesame seeds (use only 1tsp of black sesame seeds). Toss well to coat and set aside in the fridge.
  • Pre-heat oven to 375°F.
  • Place each seasoned tilapia fillet on a 7" piece of foil. Drizzle some extra virgin olive oil and close the foil around it creating a loose pouch. Bake for 20 minutes.
  • On a 24 muffin tin pan place the 4"x 3.5" pieces of foil in each muffin tin, pressing in the middle to create a cup.
  • Brush each wonton wrapper with oil on both sides. Place each wonton wrapper on the foil pressing in the middle to form a cup.
  • Bake for 7-8 minutes until edges start to get golden brown. Wonton cups may need a little more time depending on the thickness. Check on them after 7 minutes and add one minute at a time if necessary. Let them cool.
  • To make the sauce mix together honey, lemon juice, grated ginger and sriracha.
  • To assemble the cups put a little zucchini and corn mixture in the cup. Place a small piece of baked tilapia on top drizzle about 1/2 tsp of honey sriracha sauce and add some black sesame seeds on top.
  • Enjoy.

SURVIVOR INSPIRED TROPICAL TILAPIA



Survivor Inspired Tropical Tilapia image

A simple tropical meal that is inspired by the food available to contestants on many of the destinations of the hit show Survivor on CBS.

Provided by hannahsallysolomon

Categories     Tropical Fruits

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

1 inch ginger
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon tamarind paste
1 lb tilapia fish fillet
1 cup couscous
13 ounces coconut milk
1 cup israeli couscous
1 (15 ounce) can coconut milk
1/4 cup water
1 dash rosemary
1 dash thyme

Steps:

  • Combine ginger, honey, tamarind paste, and vinegar in a small pot and bring to a simmer. Add salt and pepper for seasoning. Cook for about 3 minutes, or until contents of pot have thickened - stirring occasionally.
  • Preheat oven to 475. Line small baking tray with aluminium foil. Pat dry tilapia fillets. Drizzle with olive oil and season with salt and pepper. Place seasoned fillets on aluminum foil. Using a spoon, glaze the fish with the tamarind sauce. Roast for 8 to 10 minutes - then place under the broiler on HI for 3 minutes. After cooked garnish with dill and squeeze lime on top.
  • Place Saute pan over medium to high heat for two minutes until pan is hot. Add couscous and cook until golden brown. Add coconut milk, water, pinch of thyme, smidgen of rosemary, salt and pepper. Bring to a boil then reduce heat. Cook until most of the coconut milk has been absorbed. Plate and serve immediately.
  • Lay the pineapple on its side. With a large sharp nice cut evenly through, including the head. Leaving a 1/2 inch rim, carve out the inside of the pineapple - creating two natural bowls. When couscous is finished cooking, spoon into pineapple - collecting excess cocounut milk as you go. Place fish on top and garnish. Enjoy!

Nutrition Facts : Calories 1711.3, Fat 87.7, SaturatedFat 75.7, Cholesterol 124.7, Sodium 248.1, Carbohydrate 156.1, Fiber 8.9, Sugar 10.8, Protein 82

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