Dilapidated Tilapia Packets Recipes

Steps:

• Mix butter and basil together until evenly combined. Spoon onto a piece of parchment paper and roll up tightly into a log. Refrigerate until firm, at least 4 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Mix potatoes, squash, and onion together.
• Cut each parchment paper sheet into a 15-inch square. Fold in half and trim edges to make a semi-circle. Unfold and place a handful of mixed vegetables on one half of each circle.
• Drizzle 1 teaspoon olive oil over each tilapia fillet; season with salt and pepper. Position fillets over the vegetables and season with more salt and pepper. Place a couple slices of pesto butter and 1 tablespoon white wine over each fillet.
• Fold empty half of parchment paper over the tilapia and vegetables, like a quesadilla. Twist the edges of the semi-circle to seal. Transfer to a baking sheet.
• Bake in the preheated oven until tilapia flakes easily with a fork, about 20 minutes. Open parchment paper carefully and serve.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Cut a piece of heavy duty aluminum foil large enough to make an airy foil pouch to hold tilapia fillets.
• Place fillets on top of the foil and season with dill, salt, and pepper. Place chives on top of fillets, followed by butter. Seal up pouches loosely.
• Cook fillets on the preheated grill until they flake easily with a fork, 10 to 15 minutes.

Steps:

• Preheat the oven to 375°F.
• Clean the scallions, cutting off most of the green. Cut them in two pieces, and slice each piece in half lengthwise.
• On each sheet of foil, place 1/2 teaspoon butter. Drape 1/4 of the tilapia filets over the butter, add salt and pepper to taste and one quarter of the slice scallions. Add about 1/2 teaspoon of water to each packet, sprinkle 1/4 of the herbes de provence on top of each, then fold the foil up and over the filet until you have a loose packet, making sure there's some room inside to steam. Seal all edges. Repeat for the other filets.
• Put the packets on a baking sheet. If you've folded them correctly they should not leak while they're in the oven. If you're in doubt, put them in a large oven dish instead. Put into oven for 20-25 minutes.
• It's very difficult to overcook fish this way, so if you're leery of the fish being undercooked, leave it in slightly longer.
• Open each packet at the table -- you don't want to miss that aroma!

Steps:

• 1. Preheat the oven to 400 degrees F. Whisk together the white wine, olive oil, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• 2. Place each tilapia fillet on a separate 14-by-12-inch piece of nonstick foil. Drizzle one-quarter of the white wine mixture over each fish fillet and top with one-quarter of the tomatoes, capers and thyme. Fold the foil up over each piece of fish and seal to create a packet. Put the packets on a sheet pan and bake until the fish becomes fragrant, 20 to 25 minutes depending on the thickness of the fillets; let cool for 3 minutes. Open the packets, sprinkle 1/2 teaspoon salt evenly over the fillets and serve.

Steps:

• Preheat your oven to 350 degrees F.
• Place the lemongrass, all but 2 tablespoons of the cilantro, 1/2 cup of the mint, 1/2 cup of the oil, garlic, jalapenos, paprika, and salt in a food processor or blender and process until smooth. Add the remaining 1/2 cup of oil and vinegar and process until smooth. Place the fish fillets in a large baking dish, cover with the mojo and turn to coat. Marinate fish for up to 1 hour.
• Place 4 (16-inch) long pieces of parchment paper on your work surface with the short half facing you. Crease each down the middle. Place a fillet in the center of the bottom half of the rectangle and pour about 1/4 cup of the mojo over each fillet and sprinkle with the remaining 2 tablespoons of cilantro. Fold the top half of over the fillet so that the top and bottom edges meet. Tightly crimp and fold the edges of the parchment working from 1 end around to the other to seal the package. Place the packets on a baking sheet and bake for 9 to 10 minutes for 3/4-inch thick fillets or up to 12 minutes for 1-inch thick fillets.
• Place the fish packets on a large serving dish and open the packets tableside. Serve with juices from the packet and sprinkled with the chopped cilantro and mint leaves.

Steps:

• Preheat grill to medium. (No grill? See Oven Variation, below.)
• Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
• To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
• Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
• Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.
• Oven variation: Preheat oven to 425°F Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.

Steps:

• Cut four 8x14 pieces of foil.
• .Preheat barbecue to medium.
• Brush foil with oil, fold in half (to crease), then open. On one half, layer potatoes, zucchini and mushrooms. Place Tilapia on top of vegetables. Spoon pesto over fish; sprinkle with cheese.
• Fold foil over to cover and crimp edges to seal packages. Grill packages, with lid closed, until fish is firm and opaque and vegetables are tender, 10-15 minutes. Season to taste with salt and pepper.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lay 4 sheets of aluminum foil on a work surface.
• Place 1 tilapia fillet in the center of each piece of foil, and top with 1/2 tablespoon butter. Sprinkle each fillet with dill, garlic powder, pepper, and salt. Fold foil over top and roll up edges to create a sealed packet. Place packets on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.