BAKED FRESH WHOLE TILAPIA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Tilapia is a fine fish, delicious, healthy and reasonable. If you agree with that, then you should try fresh, live swimming tilapia, it is simply heavenly. In high-end restaurants, Tilapia is typically served whole and filleted in the dinning room in front of the patrons. I decided to do the same. There is a store where live fish can be bought here in NYC. I choose red Tilapia because the color has more plate appeal. Tilapia has a sweet earthy flavor and mild and a firm, flaky texture. However, the earthy flavor can taste muddy to some. This recipe is designed to transform this earthy flavor into something that is subtlety gracious. The heavy duty non-stick Reynolds wrap is to create a cooking environment that will cook the fish quickly at very high heat, at the same time giving a little smoky flavor and making the skin very crispy. BTW, each 16 oz of whole tilapia is 5 oz of meat after filleted. The plating of this dish shows one serving.
Provided by dcarch7777
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 664.1, Fat 30.6, SaturatedFat 11.8, Cholesterol 53.3, Sodium 4375.9, Carbohydrate 78.5, Fiber 20.9, Sugar 19.9, Protein 24.1
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MD: Jehad Hossain
[email protected]This recipe is a great way to cook tilapia. The fish was cooked perfectly and the lemon and herb marinade added a lot of flavor.
MHA Hasib
[email protected]This recipe was easy to follow and the tilapia turned out great. I used a cast iron skillet and the fish cooked evenly. The lemon and herb marinade added a nice flavor.
Imran Rind
[email protected]I've made this recipe several times and it's always a hit. The fish is flaky and moist, and the sauce is delicious. I like to serve it with rice and vegetables.
Rameen Chishti
[email protected]This recipe is a great way to cook tilapia. The fish was cooked evenly and the skin was crispy. The lemon and herb marinade gave the fish a delicious flavor.
Charlotte Phillips
[email protected]I'm not a big fan of tilapia, but this recipe changed my mind. The fish was cooked perfectly and the lemon and herb marinade added a lot of flavor.
Minhaj Yare
[email protected]I made this recipe for my family and they loved it. The tilapia was flaky and moist, and the sauce was delicious. I will definitely be making this recipe again.
Dayce Chuene
[email protected]This recipe was easy to follow and the tilapia turned out great. I used a cast iron skillet and the fish cooked evenly. The lemon and herb marinade added a nice flavor.
gaming with eri
[email protected]I've made this recipe several times and it's always a hit. The fish is flaky and moist, and the sauce is delicious. I like to serve it with rice and vegetables.
Nduka Onyinyechi
[email protected]This recipe is a great way to cook tilapia. The fish was cooked evenly and the skin was crispy. The lemon and herb marinade gave the fish a delicious flavor.
Bablu Md
[email protected]I'm not a big fan of tilapia, but this recipe changed my mind. The fish was cooked perfectly and the lemon and herb marinade added a lot of flavor.
Parvez Shar
[email protected]I made this recipe for my family and they loved it. The tilapia was flaky and moist, and the sauce was delicious. I will definitely be making this recipe again.
Hdhdbd Hshduhdh
[email protected]This recipe was easy to follow and the tilapia turned out great. I used a cast iron skillet and the fish cooked evenly. The lemon and herb marinade added a nice flavor.
Azu Okonkwo
[email protected]I was skeptical about baking tilapia, but this recipe proved me wrong. The fish was cooked evenly and the skin was crispy. The lemon and herb marinade gave the fish a bright and flavorful taste.
Fatima Asadi
[email protected]I've made this recipe several times and it's always a hit. The fish is moist and flavorful, and the sauce is delicious. I like to serve it with rice and vegetables.
SABBIR Ahnaf
[email protected]This recipe is a keeper! The tilapia came out perfectly cooked, with crispy skin and flaky flesh. The lemon and herb marinade added a delicious flavor.