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    You are in: Home / Recipes / Sweet and Tangy Tilapia #RSC Recipe
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    Sweet and Tangy Tilapia #RSC

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    kathybeith's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. This is a great way to fix Tilapia it is sweet but with a little tang to it. This recipe is so easy, and the Tilapia just falls apart with this great sauce. It's a hit with everyone and health too. I came by this recipe by mistake, I want to do something different with my Tilapia, so I just started add ingredients together, and this is what I ended up with. It has a wonderful glazed look. Yumyum.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a zip lock bag mix together juice and zest 1 lemon, garlic, rosemary, soy sauce, honey, water, olive oil, salt and pepper. Shack the bag well to combine well.
    2. 2
      Add the Tilapia and make sure it is well coated by sauce. Refrigerate for at least 2 hours best when marinade for 24 hours, turn bag every hour.
    3. 3
      Heat up your barbeque to around 400.
    4. 4
      Make a foil bowl using non-stick Reynolds Foil poor marinade and Tilapia in and place on grill cook about 6 to 8 minutes on each side.
    5. 5
      Remove Tilapia from your Reynolds Foil bowl and place on grill for 2 minutes on each side to get a nice glazed Tilapia.
    6. 6
      Take the marinade and put in a pan and add 1 tablespoons corn starch and heat over medium high heat until thicken.
    7. 7
      Pour over fish when served. Serve with lemon wedges.

    Ratings & Reviews:

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    Nutritional Facts for Sweet and Tangy Tilapia #RSC

    Serving Size: 1 (192 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 402.5
     
    Calories from Fat 148
    36%
    Total Fat 16.5 g
    25%
    Saturated Fat 2.8 g
    14%
    Cholesterol 85.1 mg
    28%
    Sodium 1431.0 mg
    59%
    Total Carbohydrate 29.9 g
    9%
    Dietary Fiber 1.1 g
    4%
    Sugars 24.3 g
    97%
    Protein 37.2 g
    74%

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