CRISPY BACON WRAPPED STUFFED TILAPIA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I made this recipe for my hubby because he doesn't care much for fish (unless it's breaded and fried). I wanted him to eat a variety of proteins other than just steak and pork, and figured he wouldn't turn down the fish if it had bacon with it. He loved it. ^_^
Provided by canella kumke
Categories Weeknight
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- 1. In a small sauce pan heat the oil. When heated add the onions and fry for 2-3 minutes or until translucent.
- 2. Add the red peppers, lemon juice, brown sugar, garlic, parsley, black pepper and salt. bring the mixture to a boil, then reduce to a simmer and cook 5 minutes, or until the peppers are tender.
- 3. While the mixture cooks prepare your baking dish. (I use a disposable aluminum 8x8 in square cake pan because i dont like bacon grease on my good pans) Cut srips of reynolds wrap the size or your baking dish about 6 will be fine. Crinkle the strips of foil and securely place them in the bottom of your dish to make racks.
- 4. Remove the pepper mixture and process in a food processor (or blender) until smooth.
- 5. Return the mixture to the pan and stir in the bread crumbs until combined.
- 6. Spread the mixture evenly among the 4 Tilapia filets and roll them up. Wrap them in bacon using one strip of bacon per filet. If needed secure them in place with toothpicks.
- 7. Place the filet rolls over the racks to let the grease drain. Cover with reynolds wrap foil and bake in the preheated oven for 20 minutes.
- 8. In another baking dish spread the green beans evenly apart and sprinkle the top with pamesan cheese.
- 9. After the 20 minutes remove the filets and turn on the broiler. Remove the foil cover from the filets. Put the green beand and filets under the broiler and broil until the top of the bacon is crispy. Turn the filets to crisp the bottom side. If the cheese is burning too badly, take out the beans. when both sides f the bacon are crispy, take them out.
- Serve the tilapia with a big side of green beans and enjoy.
Nutrition Facts : Calories 315.3, Fat 11.8, SaturatedFat 3.7, Cholesterol 73.4, Sodium 353.5, Carbohydrate 21.9, Fiber 4, Sugar 8.7, Protein 32.3
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.
FRIED SKILLET CORN SALAD
In the South, any kind of vegetable side dish can be called a salad. We like to say that if you add mayonnaise and celery to something, you've got a salad. While this "salad" has neither mayo nor celery, it can be served cold or hot, so I think that counts, right? Sweet summer corn is sautéed with pork belly, red onion, bell pepper and tomatoes for a colorful and savory side.
Provided by Kardea Brown
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat a large cast-iron skillet over medium heat. Add the pork belly and cook until crispy, about 3 minutes per side. Remove from the skillet to paper towels to drain, reserving the drippings in the skillet.
- Increase the heat to medium-high. Add the butter and heat until melted. Add the onion and bell pepper. Season with salt and cook until the vegetables are softened and begin to brown, 4 to 5 minutes. Stir in the corn and season with salt and pepper, then chop the pork belly. Add the pork belly and tomatoes and cook until the corn is softened and the tomatoes begin to release their liquid, about 5 minutes more.
ONE-PAN FISH WITH BACON AND SWEET CORN
The delightful textures of this dish's three main components - crisp bacon, tender fish and plump corn kernels - make for a lovely summer dinner. Tilapia, trout, bass or any other flaky yet firm white fish will work well. Naturally smoked bacon imparts a flavor reminiscent of campfire cooking or outdoor grilling over hot coals. When fresh corn isn't in season, frozen corn can be used, but will require a minute or two more in the skillet. A squeeze of fresh lemon juice rounds out the dish with its acidity.
Provided by Yewande Komolafe
Categories dinner, weeknight, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Lightly season both sides of the fish fillets with salt. In a large bowl, combine 1/4 cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.
- Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
- Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.
- Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining 1/4 cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.
BACON AND BROWN SUGAR INFUSED TILAPIA
My husband says this dish reminds of him of bacon wrapped scallops. It has that savory, yet slightly sweet taste. Quick and easy to make. I initially planned to wrap the filets with the bacon, but the bacon cooked up to fast and so I just finished it in the pan with the filets.
Provided by Sarahdoo10
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a medium-large sized pan to medium heat.
- Cook the slices of the bacon in the microwave to HALF done - about 3-4 minutes.
- Add your butter to the pan, melt, then add the bacon.
- Moisten your tilapia filets slightly and sprinkly or rub a some of the brown sugar on them. Add the filets to the pan, laying them on top of the bacon.
- Sprinkle the rest of the brown sugar on the other side of the tilapia, and season with salt and pepper to taste.
- Cook about 3-4 minutes.
- Flip, bacon and all to cook the other side (tilapia on bottom, bacon on top) until fish flakes and is cook through.
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