Confetti Tilapia Packets


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Directions In a large skillet, saute the green pepper, onions, bacon and celery until vegetables are tender and bacon is crisp; Place each fillet on a. Place tilapia on parchment or foil. Season fish with salt and pepper. Dividing bacon and pepper mixture, top each tilapia fillet.

Fold parchment. or foil over fish. Fold edges of parchment around open edges, seal. tightly, creating a packet. To bake in oven: Preheat oven to 425 degrees F. Place packets on a baking. sheet before placing in oven.

Bright garden vegetables and a touch of smoky bacon flavor in these delicous tender tilapia fillets. Cooking fish in a packet guarantees the fish stays moist and keeps fillets from breaking apart on the grill. If you choose to cook dinner in the oven, you can use baking parchment or aluminum foil to make the packets. Confetti tilapia packets recipe.

Learn how to cook great Confetti tilapia packets. deliver fine selection of quality Confetti tilapia packets recipes equipped with ratings, reviews and mixing tips. Get one of our Confetti tilapia packets recipe and prepare delicious and healthy treat for your family or friends. Good appetite!Place each tilapia fillet on a separate 14-by-12-inch piece of nonstick foil. Drizzle one-quarter of the white wine mixture over each fish fillet and top with one-quarter of the tomatoes, capers.

Cut a piece of heavy duty aluminum foil large enough to make an airy foil pouch to hold tilapia fillets. Step 3 Place fillets on top of the foil and season with dill, salt, and pepper. Place chives on top of fillets, followed by butter. Confetti Tilapia Packets Taste of Home Simple & Delicious. 1 medium green pepper, cut into ¾-in. pieces.

4 green onions, sliced. 3 bacon strips, chopped. 1 celery rib, chopped. 1 large tomato, chopped.

Tear two 12-inch long sheets of foil. Toss the potato slices in a small bowl with 1 tablespoon of olive oil. Divide the potatoes evenly between the pieces of foil. Arranging the potatoes slices slightly overlapping in a single layer in the center of foil. Season potatoes with salt and pepper.

Divide remaining ingredients by four. Top tilapia filets with garlic, then butter and lemon slices. Add asparagus and tomatoes to packets, then seal packets tightly (see video for demonstration). Place packets on grill or on a baking sheet in the oven.

Bake 10 minutes or until tilapia is cooked through and flakes easily with a fork. Directions In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings.

Saute the celery, onion, green pepper and garlic in drippings until tender.

List of related literature:

It’s just a waste of your time and good shrimp to make this with starchy out-of-season kernels or watery frozen ones.

“What Can I Bring?: Southern Food for Any Occasion Life Serves Up” by Elizabeth Heiskell
from What Can I Bring?: Southern Food for Any Occasion Life Serves Up
by Elizabeth Heiskell
Oxmoor House, Incorporated, 2017

To form a packet, wrap the ends of the parchment and foil tightly around the fish and fold them over twice to secure.

“Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy” by Maria Emmerich
from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy
by Maria Emmerich
Victory Belt Publishing, 2018

Fold in the tilapia and bread crumbs.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Seal the packets, making sure they are airtight and that there’s puff space between the fish and the top of its cocoon.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Spoon one quarter of the sauce over the fish and seal the packet using the drugstore wrap (see page 39).

“Fish Without a Doubt: The Cook's Essential Companion” by Rick Moonen, Roy Finamore
from Fish Without a Doubt: The Cook’s Essential Companion
by Rick Moonen, Roy Finamore
Houghton Mifflin Company, 2008

Slice them finely with a fish filleting knife but do not cut to the end of the piece.

“The french chef handbook: French chef” by Michel Maincent Morel, Editions BPI
from The french chef handbook: French chef
by Michel Maincent Morel, Editions BPI
Editions BPI,

Before freezing, crack them into a bowl with a pinch of salt or sugar (discard the shells) and then lightly beat them.

“Raising Chickens For Dummies” by Kimberley Willis, Robert T. Ludlow
from Raising Chickens For Dummies
by Kimberley Willis, Robert T. Ludlow
Wiley, 2019

Lift the fish out with a large spatula, place on preheated serving plates with the onion rings and tomatoes on top, and serve at once.

“Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook” by Howard Mitcham
from Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook
by Howard Mitcham
Arcadia Publishing, 2013

They can be served whole or in pieces, depending on the size of your fish, but be sure to thoroughly rinse them first.

“Saltwater Aquariums For Dummies” by Gregory Skomal
from Saltwater Aquariums For Dummies
by Gregory Skomal
Wiley, 2011

If you are using shad fillets, wine vinegar (5 cl.) place them into the dish skin-side up.

“The Medieval Kitchen: Recipes from France and Italy” by Odile Redon, Françoise Sabban, Silvano Serventi, Edward Schneider
from The Medieval Kitchen: Recipes from France and Italy
by Odile Redon, Françoise Sabban, et. al.
University of Chicago Press, 2000

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Wow I love tilapia fish ��,and this recipe looks soooooooo good. I can’t wait to try this recipe. All the vegetables and seasonings makes it so colorful and bright. I can only imagine how it tastes. And like you I’m going to use fresh seasonings, and I’m sure that it tastes even better than using the jarred stuff. Thanks �� for sharing such a great recipe.

  • I’m new to your place,so I think to be honest I think by watching your starting program you have been getting a little bigger,and wondering if you might explain why, trying to get on a good eating sistem myself and was very excited with your ideas but something is beginning to change so if you are able to tell what is going on be so nice for people like me,never been 300 pounds or close,just keep putting on pounds since getting menopausal from surgery when I was forty years old so do you think this is good for me or not

  • LoL! I LOVE John! hillarious and fun! You should make him do ALL the taste tests just like Sara does with her hubby CJ on CJ’s keto kitchen.

  • Hi Dot… I mean no disrespect by this question, but if you’ve been doing low carb for years,how come you’ve gained weight back? I’m not an avid follower, but saw a video where you were very thin. I’ve been trying low carb, low fat, and having a rough time. Thank you.

  • Another John takeover! Hip Hip HOORAY!! He didn’t wave his hands mysteriously in this one though just went right in for the fish. LOL! Looks like a good recipe and way to cook fish though I would be putting a knob of butter on the filet before baking. Thanks!

  • Thanks for doing this video. I’ve been looking for some fish recipes. I’m a new sub.
    Just wondering. What would be some good sides for this? I don’t do salads.

  • Dot, where’s that music that John always seem to sneak in on you at taste time ��. I love the great fishing tips gave us. And I always thought fishing took a line and bobber Hmm������.
    Dot fantastic way to bake fish. I just love it. Great recipe for Lent. I’ll definitely have to keep it with my Lent recipes. Thank you Dot and John for the wonderful video. God Bless you, love Tamson �� ���� ����

  • Hi Dot, we make these packets & call it camp fire fish packets! We also add a tomato slice, fresh basil & evoo. Easy delish dinner!

  • Oooo, I just seen this video… cooked it up & subscribed to you. This is extremely good ���� I’m Latina & omg, this taste similar to our culture. Love my black queens ��

  • I am DYING laughing……great looking recipe but the “hijacking” incident was the best part! I think John needs to create his own cooking lexicon!

  • Dot this looks delicious! I love me some flaky fish! And could your hubby be any cuter? You guys are the best! Thanks so much for sharing!

  • His “ummmmmm” says it all! Looks yummy….I hate mushy fish….and I really like my fish “done”….this looks absolutely perfect!

  • Good evening Dots, I’m sorry you have a busy day. I’m also happy you are continuing the challenge to better your overall health. I’m proud of you. Happy Valentine’s Day to you and John. ������