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Total Time
35mins
Prep 10 mins
Cook 25 mins

Ready, Set, Cook! Reynolds Wrap Contest Entry. Spicy Tilapia filets smothered in a creamy buttery garlic and white wine sauce, laced with red bell peppers and zucchini and topped with cilantro, baked individually to perfection in Reynolds Wrap Foil. I love this recipe because it's simple yet delicious, fit for the King & I. Reynolds Wrap Foil is my go to tool in the kitchen because it always make clean-up a breeze. My delectable creation was inspired by my love for N'awlins and Peohe's in San Diego where the King & I had the most delicious Red Snapper baked in parchment paper ever. But Red Snapper and parchment paper are hard to come by in El Paso, so Tilapia and Reynolds Wrap will do simply delicious, thank you.

Ingredients Nutrition

Directions

  1. Thaw Tilapia filets if they're frozen. Mix dry ingredients in a small bowl. Sprinkle both sides of the fish and cover with Reynolds wrap and place in the frig. Allow to rest as you slice the corn off the cob, julian red bell peppers and zucchini, then chop the shallots and fresh garlic. Melt the butter is a large sauce pan on medium heat. Add the garlic and shallots, and cook until softened. Next add the wine and stir. Then add the cream and corn and stir well. Simmer 10 minutes, then cover and remove from heat. Allow to cool as your prepare your boats. Tear off 4 nice size sheets of Reynolds Wrap Foil. Remove the filets from the frig. First place a filet on each piece of foil, then top the filet with zucchini and bell pepper. Begin to form your boat so the creamy corn mixture won't run out. Smother the filets and vegetables with the sauce and garnish with cilantro. Save any leftover sauce for those who like extra sauce. Fold the foil tightly in the shape of a swan if you like to impress your guest and so the steam and sauce won't escape. Bake @425* for 15 minutes on a cookie sheet. Remove from oven~Plate but do not open the boats. Garnish plates with the leftover red bell peppers, zucchini and cilantro. Now, open the boats! Serve with French bread and white wine. Bon Appe'tit!