GRILLED BACON-WRAPPED TILAPIA & FRESH FRUIT SALSA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I love this recipe because it really reflects what my family and I love about of summer. Fresh flavors, vibrant colors, the sweet fruits of the summer harvest, juicy, succulent, and surprisingly filling, mixed with the clear, cool water taste of a white fleshed fish fillet, and the smokey flavor of apple wood smoked bacon. Grilled on charcoal, how can you go wrong? Yum! I am sad to see summer leaving but this, grilled on a warm autumn day will make reminisce of those wonderful days of BBQ's with friends and family. For a refreshing drink to to have along side, a freshly made lime margarita or a tall glass of iced tea, or for the children limeade. Complete the meal with pieces of grilled watermelon for a light and interesting dessert! I hope you enjoy!
Provided by MangekyouWolfe
Categories Healthy
Time 1h15m
Yield 4 Fish Fillets with about 1/2 cup salsa each, 4 serving(s)
Number Of Ingredients 12
Steps:
- For the Salsa: Find the butt of the peach and slice the peach all the way around the pit. Twist to release the flesh from the pit, and remove the pit from the other half of the flesh by prying it loose with a spoon. Do this with the other peach and set aside.
- Mince the onion and the red bell pepper and pour them in a medium sized bowl. Chop the peach halves into bite sized pieces and pour in with the onion and pepper. Squeeze the juice from one of the lime halves over the peaches, onion, and peppers, followed by the honey, and season to taste with the salt and pepper. Mince the cilantro and add to taste. Mix thoroughly, cover with plastic wrap and refrigerate 30 minutes, at least.
- For the Tilapia Fillets: Ready the grill with enough charcoal to burn around 375 to 425 degrees for at least 30 - 45 minutes. Accumulate charcoal to be sure that the heat is concentrated mostly in the middle.
- Wrap the tilapia fillets in two slices of bacon a peice, drizzle with lime juice from the other half the sliced lime, to taste. Season to taste with pepper and garlic powder. Place the tilapia fillets onto a sheet of Reynolds Wrap Alluminum Foil. Fold the wrap in half, longway, fold one side over the other to create a seal. Turn and fold the open sides to create two more seals.
- Place indirect from the heat on the charcoal grill, seal side up and grill until the fish fillets are flakey and the bacon is thoroughly cooked, about 30 to 40 minutes. Remove from heat and let set a moment before opening.
- Top the fillets with fresh peach salsa and close the wrap to warm the salsa through but not to cook. Serve in the alluminum foil on a large plate with grilled sliced seasoned tomatoes and a grilled flour tortilla. Garnish with more peach salsa and a sprig of cilantro.
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.
GRILLED PEACHES
Steps:
- Right before cooking, slice the peaches along the seam and pit them. Coat them in oil for cooking, being sure to give them a thick, even coating. I prefer to toss them in a gallon size Ziplock bag along with the oil and gently rub the oil into the peach. This reduces mess, which is critical when you might be in the backyard, far from access to a sink. Don't use extra virgin olive oil, as the smoke point is lower and may cause the peaches to taste burnt and smoky. Grill the peaches skin side up for 5-6 minutes. When they begin to sizzle and shine, turn them over onto their skin and cook for another 6-7 minutes, or until they soften and lose a little bit of their shape. Serve immediately, with or without a garnish of whipped cream or ice cream. If you don't have room to eat all the peaches you've grilled, they can be reheated in the microwave for about 30 seconds, and they still taste great the second time around.
Nutrition Facts : Calories 111 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 0 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
LEMON GRILLED WHOLE TILAPIA WITH GRILLED BELL PEPPER SALSA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I like grilling my fish with a "protective layer" of lemon because it ensures that the fish will not dry out, and the lemon will prevent the fish from burning on the grill. I find grilling fish this way foolproof, and good for first-time whole fish grilling. I personally prefer cooking fish whole because the flavor of the fish is much better than eating it filleted. A lot of the fish's flavor comes from its bones and head. The grilled bell pepper salsa is inspired by mexican salsa and italian roasted bell peppers. Dip your bread of choice and enjoy!
Provided by Stellaaa
Categories Mixer
Time 1h
Yield 2 fishes, 4 serving(s)
Number Of Ingredients 12
Steps:
- Clean your fish, AGAIN. Rinse well from the market, make sure that all the nasty bits are gone- gills, intestines and all.
- Make 2 slits on each side, and salt your fish liberally inside and both sides outside.
- STUFF EACH FISH with 5 pinched grape tomatoes (pinch with fingers so juices come out!), one clove of smashed/sliced garlic, 1/4 of sliced yellow onion and 2 lemon slices. (If using fillets, you should have the stuffing sandwiched between two fillets).
- Lay out the fish on a piece of aluminum foil, and place lemon slices on each side, using half a lemon per side. (if using fillets, place lemon slices outside the "fillet sandiwich").
- Wrap it in aluminum foil, sealing it shut, but don't overdo it. You need to be able to release the fish in one piece, with the lemons intact! Set aside.
- Make a "tray" with sides, using aluminum foil.
- Clean peppers, remove veins and seeds. Brush with hot sauce (my default is Sriracha, but use whatever you have available), place inside foil.
- Put the rest of the cherry tomatoes in the foil tray, season with salt and pepper.
- Preheat your grill. I use a gas grill, and this was set to medium heat. (Sorry, I don't know how to grill over charcoal.).
- Place your two fish packs and "vegetable tray" on the grill. Let the onions grill directly, so just place them wherever there is space. Cover the grill.
- While the fish cooks, heat up 1/4 cup of olive oil then roughly chop garlic into small pieces. Once hot, reduce fire to low and add rosemary sprig. Let it release its oils.
- Then add the chopped garlic in the pot. Cook the garlic a little, but not burning. About a minute, just for the flavor to bloom. Turn it off, and keep it in the pan.
- After 12-15 mins, one side of the fish is done. The onions and tomatoes will be done as the same time one side is done. You can tell because the tomatoes are oozing on the grill.
- Cook the other side of the fish for another 12-15 minutes (If this is your first time grilling fish, cook the next side for 12 minutes then turn the grill off. and leave the fish for another 5-7 minutes. Don't worry, the fish wont burn/dry out. The lemon will burn before it burns the fish).
- Remove onions and tomatoes from the grill. Place in blender. Once the bell peppers are properly grilled (they take a bit longer, depending on size/shape), add them in the blender too.
- Pulse until you have a semi chunky texture. Turn the heat back on the garlic and olive oil and sautee the mixture in the heat, for another 2-3 minutes until all flavors are incorporated.
- Plate and enjoy with pita bread/soft taco tortillas or garden salad.
Nutrition Facts : Calories 181.6, Fat 14, SaturatedFat 1.9, Sodium 101.9, Carbohydrate 14.4, Fiber 3.4, Sugar 5.2, Protein 2.4
GRILLED TILAPIA WITH PEACH BBQ SAUCE BY PAULA DEEN
There are many Paula Deen fans on Recipezaar. This is her recipe that was on foodnetwork.com. The recipe makes alot of BBQ sauce. Way more than you'll need unless you plan to drench the fish in the sauce. I cut the sauce recipe down to 1/4th of the printed amounts and still came up with close to 1 cup of sauce, which gave me alot of leftover sauce. Season the fillet in step 3 using recipe #57340 The recipe calls for 1 lime, juiced but the instructions never mention it. Since it is the last ingredient on the list, I am assuming that the lime juice is sprinkled on the finished fish fillet. I think the BBQ sauce benefits from being made at least earlier in the day or maybe even the day before. I didn't particularly care for the flavor of the sauce when I finished making it but after it had set all day and was put on the fish, it was good.
Provided by Marie Nixon
Categories Lunch/Snacks
Time 35m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix ketchup, prepared mustard oil, apple cider vinegar, paprika, lemon juice, pepper, brown sugar, water and onions together in a saucepan. Simmer over medium heat for 15 to 20 minutes.
- While the sauce is simmering,puree peaches. Once the sauce is cooked, add the pureed peaches to the sauce and stir together.
- Preheat the grill to medium heat. Season the tilapia with recipe #57340. Cook the fish on each side for 3 to 4 minutes. During the last few minutes of cooking, brush the fish with some barbecue sauce.
- Once cooked and plated, ladle a nice spoonful of the peach barbecue sauce on top of the fillets.
Nutrition Facts : Calories 591.1, Fat 31.6, SaturatedFat 5.3, Cholesterol 99.2, Sodium 863.5, Carbohydrate 39.1, Fiber 3.1, Sugar 30.7, Protein 42.4
HONEY GLAZED TILAPIA WITH GRILLED PEACH CHUTNEY #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I created this recipe for this challenge considering what it would take to make my son want to eat it. I am always trying to find creative ways to incorporate seafood into our diets. My son loved this because it has lots of flavor. I think it's both delicious and easy. The chutney can even be made in advance and refrigerated to get dinner on the table quicker!
Provided by servhymn66
Categories < 60 Mins
Time 43m
Yield 4 fillets and chutney, 4 serving(s)
Number Of Ingredients 19
Steps:
- Position one oven rack on the top and one in the middle.
- Set the oven to broil and prepare a grill or a grill pan.
- Cut four pieces of Reynolds wrap foil, large enough to enclose each fillet.
- Chutney.
- Cut, pit and quarter the peaches, then brush each side of the quarters with a thin coat of the 1 tbs. of honey.
- Place the peaches on the grill, turning onto each quartered side until grill marks are set.
- Remove from grill and allow to cool.
- Dice onions and place in a bowl, chop the herbs and place in the bowl, add the lemon zest.
- In a small bowl, add the lemon juice, honey, olive oil and salt and pepper.
- Mix together to form a dressing, set aside.
- Dice peaches in similar size to the onions, place in the same bowl.
- Pour the dressing over the peaches and stir gently.
- Cover bowl with plastic wrap and refrigerate while prepping fish.
- Fish.
- Pat fillets dry and place each one onto a sheet of Reynolds wrap.
- Do not close the foil yet. In a small bowl, mix the honey with the paprika, garlic powder, and salt and pepper. Brush both sides of each fillet with the honey mixture. Place each piece of foil with a glazed fish in it side by side on the dish (point the foil up around the side of each fish, but don't cover the fish or close the foil yet).
- Broil the fish uncovered for 2-3 minutes. Carefully remove hot dish, lower oven temperature to 350.
- Divide the chutney evenly among each fillet. Wrap the foil up into a pouch over each fillet.
- Bake for 15 minutes, then carefully remove dish and let the pouches sit for 3-5 minutes, serve.
- This dish would go well with a side of brown rice. Enjoy!
Nutrition Facts : Calories 289.9, Fat 9.2, SaturatedFat 1.7, Cholesterol 62.5, Sodium 504.8, Carbohydrate 28.6, Fiber 2, Sugar 25, Protein 26.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love