Treasure Trove Tilapia Dinner Rsc Recipes

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TREASURE TROVE TILAPIA DINNER #RSC

Ready, Set, Cook! Reynolds Wrap Contest Entry. This recipe has it all. Tilapia is usually,always priced well. This is a fun recipe, in that the kids would be a great help. Do you ever eat dinner outside? This dinner is insulated, due to the combo of Reynolds wrap and the gratin dish. It is also cute and very tasty. Try this recipe and I guarantee you will have fun and enjoy a great meal.

Provided by susan m.

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17



Treasure Trove Tilapia Dinner #RSC image

Steps:

  • Preheat oven to 350 degrees. Lightly spray a cookie sheet with Non stick olive oil spray. Lightly press (with the palm of your hand) each biscuit out to flatten. Using a paring knife cut a large oval shape out of the center of each, leaving a piece at the end resembling a tail attached. This is very simple, but you could leave the biscuits whole if you prefer. Bake for 14 minutes or until browning. Keep warm while preparing Tilapia.
  • Reynolds wrap cuisine fish art:.
  • Items needed: Reynolds wrap, scissors and 4 - 10x5 1/2 inch gratin baking dishes.
  • Un-roll 4 - 12 inch pieces of Reynolds wrap.
  • Fold in half.
  • Measure to 9 inches and slightly gather at short end to resemble fish tail.
  • At the other end, fold under and round off to appear to be a fish nose/snout. Press into the gratin baking dishes allowing the foil to come up the sides about one inch and the tail to extend out beyond the dish.
  • You DO NOT have to be artistic to do this, very simple. If you have children have them assist you.
  • Preheat oven to 375 degrees.
  • To a medium skillet (over medium heat) add olive oil, butter and shallot. Stirring often cook until tender, approximately 3 minutes. Add cream cheese, lemon zest, lemon juice, sea salt, white pepper, honey and stir. When the cream cheese has melted remove from heat.
  • Evenly distribute the cherry tomatoes on one side of the prepared, (foil lined) gratin baking dishes. On the other side place the red bell pepper slices and the Tilapia in the center of each. Evenly distribute sauce over each piece of Tilapia. Not to worry if the sauce separates.
  • Place in preheated 375 degree oven for 15 minutes. Lay a piece of Reynolds wrap over the top while baking.
  • Serve with "biscuit fish".

Nutrition Facts : Calories 648.3, Fat 31.7, SaturatedFat 11.6, Cholesterol 88.8, Sodium 1537, Carbohydrate 59.9, Fiber 2.5, Sugar 15.2, Protein 32.5

Reynolds Wrap Foil
non stick olive oil flavored cooking spray
1 (16 ounce) can refrigerated buttermilk biscuits
1/4 teaspoon dill weed
1 tablespoon olive oil
2 tablespoons unsalted butter
1/4 cup finely chopped shallot
2 ounces cream cheese
1/2 teaspoon fresh lemon zest
2 tablespoons lemon juice
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 teaspoons honey
8 ounces cherry tomatoes or 8 ounces grape tomatoes
6 ounces red bell peppers, sliced thin (about 1/2 of a pepper)
1 lb fresh tilapia fillet

BAKE TILAPIA WITH RED WINE #RSC

Make and share this Bake Tilapia With Red Wine #RSC recipe from Food.com.

Provided by Lucbinh

Categories     < 60 Mins

Time 50m

Yield 2 serving(s)

Number Of Ingredients 10



Bake Tilapia With Red Wine #RSC image

Steps:

  • Slice the bacon into small pieces,.
  • Cut the red bell pepper into small cube.
  • Dice the peach into small piece also ( not too small).
  • Place the Reynolds wrap foild on the counter, cut few slice of unsalted butter, put the butter on the foild.
  • Then place the tilapia on top of the butter.
  • Stuff the green onion in the fish's belly, a pin of salt and pepper over the fish.
  • Then the red wine, make sure rub the wine all over the fish.
  • Place the fish in position then put on red pepper, bacon, peach, evenly from head to tail. Then put few more cube of unsalted butter on the top (for moist). Wrap the foild. Put it inti the oven at 350 for half hour.

Nutrition Facts : Calories 82.3, Fat 3.9, SaturatedFat 1.2, Cholesterol 5.4, Sodium 71.4, Carbohydrate 10.7, Fiber 2.3, Sugar 8.1, Protein 2.3

Reynolds Wrap Foil
1 whole fresh tilapia fillet
1/2 red bell pepper
2 slices bacon
1 ripe peach
3 green onions
salt
pepper
unsalted butter
5 -6 tablespoons red wine (usually people like white wine for seafood, but I like red wine, in this case it is better. ) (optional)

REYNOLDS TILAPIA CORDON BLEU #RSC

Ready, Set, Cook! Reynolds Wrap Contest Entry. I saw a Bob Blummer recipe many years ago for salmon that was cooked in the dishwasher. I was skeptical, but tried it and it worked perfectly. It steams the fish keeping it moist and delicious. I tried this technique with some things other than salmon, and this spin on chicken cordon bleu has been a favorite ever since.

Provided by brimil88

Categories     Tilapia

Time 30m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 10



Reynolds Tilapia Cordon Bleu #RSC image

Steps:

  • Begin by cooking bacon for 3 minutes on each side over medium-high heat. Remove bacon from pan and cool. Place one tilapia filet in the middle of a sheet of Reynolds wrap and season both sides with salt and pepper. Place one piece of bacon and 1/4 of the cheese on top of the fish. Use the Reynolds wrap to tightly roll the fish around the cheese. Wrap one more time with an additional piece of Reynolds wrap. Repeat this for the other 3 tilapia fillets. Place all 4 wraps on the bottom rack of an empty dishwasher and run on normal cycle with no soap.
  • In the meantime, melt butter in a pan over medium heat. Add garlic and bread crumbs. Sautee until the bread crumbs are golden brown. Add rosemary and remove from heat.
  • Once the dishwasher has completed its cycle, remove foil packets. Unwrap the fillet and place in the middle of a plate. Top with some toasted bread crumbs and enjoy!

Nutrition Facts : Calories 316.9, Fat 17.6, SaturatedFat 9.2, Cholesterol 100.7, Sodium 939.5, Carbohydrate 5.8, Fiber 0.5, Sugar 0.6, Protein 34

4 slices bacon
4 tilapia fillets
1 teaspoon salt
1 teaspoon pepper
1 cup monterey jack cheese
1 tablespoon butter
1 garlic clove, minced
1/4 cup panko breadcrumbs
1 teaspoon rosemary
Reynolds Wrap Foil

MEDITERRANEAN TILAPIA POCKETS #RSC

Ready, Set, Cook! Reynolds Wrap Contest Entry. These dinner pockets will take you on a Mediterranean adventure as soon as you open the foil and get your first smell of pure yumminess! They are perfect for a quick, easy and delicious dinner meal after a long day with the kids or work. I hope that you will give them a try. Cooking with Passion, sw :)

Provided by logansw

Categories     One Dish Meal

Time 35m

Yield 4 pockets, 4 serving(s)

Number Of Ingredients 15



Mediterranean Tilapia Pockets #RSC image

Steps:

  • Preheat oven to 375 degrees.
  • Rub filets with 1/2 of the olive oil and 1/2 of the Greek seasoning.
  • Wrap 1 slice of prosciutto around each filet.
  • Place 1 filet on 1 sheet of aluminum foil.
  • Combine tomatoes, zucchini, olives, capers, parsley, mint, lemon juice & zest and remaining spice blend in a small mixing bowl. Toss.
  • Place equal amounts of tomato mixture on top of each filet. Top with goat cheese and black pepper.
  • Take the 2 opposite ends of foil, bring them together over filet and fold edges 2-3 times down and seal. Fold in 2 remaining open ends and seal.
  • Place aluminum pockets on a large oven proof sheet pan.
  • Bake for 15-20 minutes. Allow to rest for 5 minutes. Unseal and serve.

4 tilapia fillets
4 tablespoons extra virgin olive oil, divided
1 tablespoon all purpose Greek seasoning, divided
4 slices prosciutto
1/3 cup grape tomatoes, chopped
1/3 cup zucchini, chopped
10 -12 olives, sliced
1 tablespoon capers
1 tablespoon Italian parsley, chopped
1 tablespoon mint, chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
4 teaspoons goat cheese
1 teaspoon black pepper
4 sheets Reynolds Wrap Foil, sheets 12x10 . 75

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