Baked Fresh Whole Tilapia #RSC

READY IN: 1hr 30mins




  • 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.