Flash Back Friday Featuring: Baked Tilapia In Foil

Happy Friday! For Flashback Friday I am bringing back my “Baked Tilapia In Foil” recipe. But honestly, you can use any fish in this recipe. I use salmon in place of the tilapia all the time. We use the leftover salmon the next day for perfect and quick scrambled eggs for the family. Win-win!

Quickly put together with an even easier clean-up. And it can be changed in a flash by substituting different types of fish (Cod, salmon, bass, etc.) and veggie combinations. Tilapia is full of omega-3 fatty acids and protein. In this recipe, I paired it along with some delicious vegetables like kale and sunburst tomatoes. But I love to stuff my fish packages full of veggies I find that are seasonal and drizzle them with a bit of olive oil,  lemon juice, and whatever seasoning I’m in the mood to use. In my opinion its the perfect meal to wind down with on a Friday night. And don’t forget the best part….No cleanup!

Baked Tilapia In Foil

Baked Tilapia In Foil

4 Tilapia fillets
Fresh kale or spinach
Fresh minced garlic (about one clove per fish)
4 Teaspoons olive oil (1 teaspoon for each tilapia)
Fresh lemons (optional.)
Salt, pepper, smoked paprika and your favorite seasonings. Mix in a separate bowl. Sprinkle combined seasoning over each filet. (about one teaspoon for each piece of tilapia depending on size)

Preheat the oven to 375 degrees F.

Lay each fillet out on its own piece of foil. Make sure that the foil is large is enough to hold the fish and veggies when assembled.
Season each piece of fish with salt, pepper, and smoked paprika.
Combine all of your veggies in a bowl and season with salt and pepper. Top each fillet with the mixture.
Drizzle each pouch lightly with olive oil.

Fold over the fillet and roll up the edges to create a seal. Place on a baking sheet and bake for 15 to 20 minutes. Once your fish is cooked, it will flake easily with a fork.

I love to give it a squeeze of lemon for some acidity at the end.

Now, these can be served straight from the packet for easy clean-up. Or you can remove it from the foil and plate it with the veggies on top.

Enjoy and have a great weekend everyone!

Xo Ayesha

 

Fig And Orange Glazed Salmon Fillets

Fig and Orange Glazed Salmon Fillets

Happy Monday everyone!

I’m always on the hunt for a new and exciting approach to cooking salmon. And this dish is so darn flavorful and pairs one of my favorite proteins with FIGS! I’m a colossal fig lover, naturally, since I live in California where most of the nation’s fresh figs are grown. Their subtly sweet creamy and seedy texture make them great for both sweet and savory dishes. And the combination of sticky figs and orange is a winner in this recipe. A great sauce that adds the perfect amount of tangy and sweetness to the salmon. Are any of you fig lovers? Share in the comments below. Have a great week!

Ingredients:

12-16 ounce salmon fillet, cut into four pieces.
Coarse salt and black pepper
1 tablespoon olive oil

Orange Fig Sauce:

1 cup California figs, stems removed and halved.
1/2 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons dijon mustard
1/4 teaspoon salt
1 tablespoon chopped fresh mint

Preheat the oven to 450 degrees F.

Cut stems from figs and cut into quarters. Place figs, orange juice, balsamic, and mint in a small pot. Bring to a boil and allow the sauce to reduce about 15-20 minutes. Once your figs have reduced and softened remove from heat.

In a blender add in hot fig mixture along with honey, dijon, and salt. Blend at low speed until well combined. It will be thick! But will melt wonderfully over the hot fish.

Drizzle your salmon with olive oil and season with salt and pepper to taste. Place salmon, skin side down on a lined baking sheet. Bake until cooked through and flaky, about 12 to 15 minutes. Brush sauce liberally over salmon and serve with steamed rice.

Let me know what you think. Enjoy!

Xo Ayesha

Holiday Giveaway Winner!

Congratulations to our winner Nusheen Khorram, with your “Fig Glazed Flounder With Mango Salsa“! A special thank you to everyone who participated, you all put in so much hard work. There were so many entries, and it was very tough to pick just one. Thank you all! We hope the winner enjoys their Brand-new “Ayesha Curry 12pc Aluminum Cookware Set” in brown sugar. Currently selling nationwide!! Take a look at this recipe below and stay tuned for more fun contests!

And the winner is…………..

Fig Glazed Flounder With Mango Salsa

Two whole flounders, cleaned and deboned.
Salt and pepper to taste.
1/2 tablespoon garlic powder
1/2 tablespoon dried tarragon
1/2 tablespoon dried dill weed
1 cup cornmeal
1/2 cup fig jam, at room temperature.
One tablespoon lemon juice
Lemon wedges, for serving

Preheat oven to 450 degrees.

In a large dish add spices and cornmeal. Combine well.

Add milk to another bowl.

Dip fish carefully into milk and then lightly coat with cornmeal mixture.

Place on a foil covered baking sheet.

Mix fig jam and lemon juice and drizzle over the top of each fish.
Bake for 12-13 minutes until flaky.

I top with my mango topping and lemon wedges. Served with my crispy Persian rice.

Mango Topping:

One mango, peeled and chopped
One tablespoon jalapeno
1/4 cup diced onion (red or white)
Two tablespoons lime juice
salt and pepper to taste.

Chill in refrigerator while preparing fish.

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We were very inspired by your story and your love of making this recipe with your family. When you spend time cooking and enjoying meals with your family, you create happy memories you, your children, and family will cherish forever. Thank you again for entering. We hope that you all had fun. Happy Holidays!!

xo-Ayesha

 

Baked Tilapia In Foil

  

Easily put together with an even easier clean-up. This is something your kids can help you make! And it can be changed in a flash by substituting different types of fish and veggie combinations. Tilapia is full of omega-3 fatty acids and protein. I pair it along with some delicious vegetables like kale and sunburst tomatoes. This would be a perfect meal to go with the ZÜPA NOMA “Superfood Souping” plan! It’s the perfect way to boost your metabolism and detoxify.

Baked Tilapia In Foil

4 Tilapia fillets
Fresh kale or spinach
Fresh minced garlic (about 1 clove per fish)
4 Teaspoons olive oil (1 teaspoon for each tilapia)
Fresh lemons (optional)
Salt, pepper, smoked paprika and/or your favorite seasonings. Mix together in a separate bowl. Sprinkle combined seasoning over each filet. (about 1 teaspoon for each piece of tilapia depending on size)

Preheat the oven to 375 degrees F.

Lay each fillet out on its own piece of foil. Make sure that the foil is large is enough to fold the fish and veggies when assembled.
Season each piece of fish with salt, pepper, and smoked paprika.
Combine all of your veggies in a bowl and season with salt and pepper. Top each fillet with the mixture.
Drizzle each pouch lightly with olive oil.

Fold over the fillet and roll up the edges to create a seal. Place on a baking sheet and bake for 15 to 20 minutes. Once your fish is cooked it will flake easily with a fork.

I love to give it a squeeze of lemon for some acidity at the end.

Now, these can be served straight from the packet for easy clean-up. Or you can remove it from the foil and plate it with the veggies on top. Enjoy!

Xo Ayesha

Braving Branzino

I always love a good hearty, flaky, moist white fish. Especially branzino. I’ve always been intimidated to make it myself, but I finally mustered up some confidence and went for it! It was incredibly easy and took very little time. The fish was perfection, we simply devoured it. I wanted to share this delicious crowd pleaser with you all. If you’re having people over for dinner this recipe will undoubtedly impress them. I served my fish with a little risotto, and prosciutto wrapped asparagus. I hope you all enjoy this recipe!

 

 

 

Ingredients 

3 Egg Whites

2 Cups of Kosher Salt

2 Lemons

Pepper (to taste)

Sage, Rosemary and thyme (Handful of each)

3-4 whole Branzini

 

Directions

Preheat your oven to 450 degrees. You then mix your egg whites and salt in a bowl to form a molding mixture (almost like wet sand). Next take your branzini and stuff with sliced lemon and all of the herbs you desire. It’s best to have your local grocery store descale and gut the fish. Now, Take a baking pan and place some of the salt mixture to create a bed for the fish. Place the fish on top and the cover with the remainder of the salt mixture. You then place the pan into the oven for about 30 mins. The salt mold will be a light golden brown and hard as a rock! Simply tap with a spoon or the back of a knife to break the mold, remove the salt and serve the meat of the fish! It will be fresh, moist and oh so flaky! If you choose to you can drizzle with your favorite olive oil and a little pepper, but I like it as is. Enjoy!

 

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Easy Salmon Marinade!

I am always on the hunt for delicious recipes. Most of the time I want something quick and easy that doesn’t lack flavor. I think that my easy salmon marinade gets the job done. Try it and let me know what you think!

Preheat your oven to 425 degrees

combine in a sandwich bag or bowl the following ingredients:

4 Cloves chopped garlic

1/2 a small onion finely chopped

1/2 cup of Mirin

2 tbs Low Sodium Soy

1/4 cup of honey

1/4 cup brown sugar

Juice of an orange and a lime

Mix all of the ingredients together and voila, your marinade is done.

This is enough marinade for 1.5-2 lbs of Salmon

Salt and Pepper the fish to your liking, Pour the marinade over the fish and bake for 15-20 mins! It’s that easy, and it’s sure to please!

I paired my salmon with asparagus, roasted potatoes and cheddar mushrooms.

Enjoy!

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