HONEY GLAZED TILAPIA WITH GRILLED PEACH CHUTNEY #RSC

Honey Glazed Tilapia With Grilled Peach Chutney #RSC image

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

Time 43m

Yield 4 fillets and chutney, 4 serving(s)

Number Of Ingredients 19

Ingredients

2 fresh peaches, pitted and quartered
1 medium red onion, diced
2 tablespoons chopped flat leaf parsley
1 teaspoon chopped mint leaf
1/2 teaspoon chopped lemon thyme
1 teaspoon lemon zest
1 lemon, juice of
3 teaspoons honey, plus
1 tablespoon honey (divided)
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
4 tilapia fillets
2 tablespoons honey
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Reynolds Wrap Foil

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!