Best Lemon Grilled Whole Tilapia With Grilled Bell Pepper Salsa Rsc Recipes

LEMON GRILLED WHOLE TILAPIA WITH GRILLED BELL PEPPER SALSA #RSC

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.

GRILLED BACON-WRAPPED TILAPIA & FRESH FRUIT SALSA #RSC

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.

BAKED FRESH WHOLE TILAPIA #RSC

Steps:

• Directions - Tilapias (already scaled and dressed).
• Wrinkle the 4 sheets of heavy duty non-stick Reynolds aluminum foil to facilitate flavor distribution, coat each with EVOO with brush.
• Spread lemon rind, thyme on foils.
• Coat each Tilapia with bacon fat, sprinkle salt, paprika, ground pepper and fish sauce. Score the fish (see photos).
• Wrap each fish in its own foil pouch. Puncture pouch with a few hole for steam venting.
• Preheat oven to 500 degrees F. Place pouches in oven for 15 minutes. Open pouches immediately so that the fish skin will remain crispy.
• Directions - two sauces, each to be enjoyed by guest separately or combined.
• Collect juices from the pouches, and discard thyme sprigs and charred lemon rind.
• Mix heavy cream, garlic, chopped onion, artichoke hearts, sea salt and wine use a hand blender to blend all into a sauce.
• Simmer the above for 10 minutes and divide into two parts.
• Roast bell peppers, remove seeds and add to sauce part one. Add Paprika and concord grape juice.
• Blend above with hand blender until smooth and simmer for 10 minutes.
• Mix lemon juice, brown sugar, Candace Grape juice, and Monterrey Jack cheese.
• Blend above with hand blender until smooth and simmer for 10 minutes.
• Plate everything as per suggested photos on steamed Yard-Long String beans.

HONEY GLAZED TILAPIA WITH GRILLED PEACH CHUTNEY #RSC

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!

BELL PEPPER SALSA

Steps:

• Set aside half the chopped onion and two thirds to three quarters of the chopped bell peppers.
• Put remaining onion and pepper into your blender or food processor. Add all other ingredients and blend until smooth.
• Mix your reserved onion and pepper into the puree.
• Salsa!