WHOLE TILAPIA RECIPES RECIPES

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WHOLE BAKED TILAPIA RECIPE - FOOD.COM



Whole Baked Tilapia Recipe - Food.com image

Make and share this Whole Baked Tilapia recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb red onion, cut into 1/8-inch slices
3 tablespoons lemon juice
1 tablespoon minced gingerroot
1 tablespoon olive oil
2 large lemons
3 tablespoons fresh cilantro (or 2 Tbs.. coriander)
salt and pepper

Steps:

  • In large bowl, combine onions with lemon juice and ginger. Arrange a few onion slices on the bottom of a baking dish(reserve some). Rinse Tilapia, pat dry with paper towel, brush outside with oil, lay fish on top of the onion mixture.
  • Cut off about 1/2 inch from each of the lemons. Stuff the fish cavity with reserved onions, lemon ends and half of the cilantro. Cut remaining lemons into thin slices; tuck slices around base of fish and sprinkle remaining cilantro over onions and lemons in dish.
  • Bake, uncovered, in a 400°F oven until fish temperature reaches 135°F and flesh in opaque and flaky. Gently pull off skin and serve fish with onions and a fresh lemon slice. Add salt and pepper to taste.
  • I think this may take 30-40 minutes*** I have not made this but my gf has :).

Nutrition Facts : Calories 92.5, FatContent 3.6, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 5.8, CarbohydrateContent 18.5, FiberContent 4.2, SugarContent 5.2, ProteinContent 1.8

BAKED FRESH WHOLE TILAPIA #RSC RECIPE - FOOD.COM



Baked Fresh Whole Tilapia #RSC Recipe - Food.com 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.

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

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, FatContent 30.6, SaturatedFatContent 11.8, CholesterolContent 53.3, SodiumContent 4375.9, CarbohydrateContent 78.5, FiberContent 20.9, SugarContent 19.9, ProteinContent 24.1

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