BAKED FRESH WHOLE TILAPIA #RSC

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Baked Fresh Whole Tilapia #RSC image

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

4 whole tilapia
4 tablespoons lemon juice
16 slices lemons, rings
4 tablespoons lemon rind
4 tablespoons extra virgin olive oil
4 tablespoons bacon fat
4 artichoke hearts
2 tablespoons chopped fresh ginger
1/2 cup chopped white onion
1/2 cup grated monterey jack cheese
8 sprigs fresh thyme
3/4 cup candace grape juice
1/4 cup concord grape juice
2 tablespoons sea salt
2 large red bell peppers
1/4 cup white wine
1 teaspoon ground pepper
6 large garlic cloves
2 tablespoons fish sauce
2 teaspoons paprika
1 tablespoon brown sugar
1/2 cup heavy cream
1/2 lb yard-long beans
4 sheets heavy duty non-stick Reynolds Wrap Foil

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

Shelba leann
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This recipe looks delicious! I can't wait to try it.


none of your business
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I would love to try this recipe, but I'm allergic to fish. Do you have any suggestions for a substitute?


Shan Ansari
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5 stars! This recipe is a winner. The tilapia was cooked to perfection and the lemon-herb sauce was amazing. I will definitely be making this again.


AlimeBolcho Basit
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This recipe was a bit bland for my taste. I think I'll try adding some more herbs and spices next time.


Louis Collazo
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Easy and delicious! I'm not a big fish fan, but I loved this recipe. The tilapia was mild and flaky, and the sauce was flavorful without being overpowering.


Akif Murtezani
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This recipe is a keeper! The fish was flaky and flavorful, and the sauce was light and lemony. I will definitely be making this again and again.


Kaka Balli
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The tilapia was a little dry, but the sauce was delicious. I'll try again with a different cooking method.


Rajar Pori Rajar Pori
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This was my first time baking tilapia, and it turned out great! The fish was cooked evenly and the lemon-herb sauce was the perfect complement. I'll definitely be making this again.


Gizeshwork Tessema
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I've made this recipe several times now, and it's always a crowd-pleaser. The tilapia is always cooked perfectly, and the sauce is delicious. I highly recommend this recipe.


Mutinta Mulongoti
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This baked tilapia recipe was a hit with my family! The fish was flaky and moist, and the lemon-herb sauce was flavorful and tangy. I will definitely be making this again.