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Orange Tilapia in Parchment Recipe
Orange Tilapia in Parchment Recipe photo by Taste of Home

Orange Tilapia in Parchment Recipe

Publisher Photo
Sweet orange juice and spicy cayenne pepper give this no-fuss dish fabulous flavor. A bonus? Cleanup is a breeze! Tiffany Diebold — Nashville, Tennessee
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup orange juice
  • 4 teaspoons grated orange peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 4 tilapia fillets (6 ounces each)
  • 1/2 cup julienned carrot
  • 1/2 cup julienned zucchini

Nutritional Facts

1 packet equals 158 calories, 2 g fat (1 g saturated fat), 83 mg cholesterol, 220 mg sodium, 4 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchange: 5 lean meat.

Directions

  1. Preheat oven to 450°. In a small bowl, combine first five ingredients; set aside. Cut parchment paper or heavy-duty foil into four 18x12-in. lengths; place a fish fillet on each. Top with carrot and zucchini; drizzle with orange juice mixture.
  2. Fold parchment paper over fish. Working from bottom inside corner, fold up about 3/4 in. of the paper and crimp both layers to seal. Repeat, folding edges up and crimping, until a half-moon-shaped packet is formed. Repeat for remaining packets. Place on baking sheets.
  3. Bake 12-15 minutes or until fish flakes easily with a fork. Open packets carefully to allow steam to escape. Yield: 4 servings.
Originally published as Orange Tilapia in Parchment in Healthy Cooking February/March 2010, p47

Nutritional Facts

1 packet equals 158 calories, 2 g fat (1 g saturated fat), 83 mg cholesterol, 220 mg sodium, 4 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchange: 5 lean meat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Orange Tilapia in Parchment

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 19, 2012

This recipe is too bland for our family. I will use this recipe again because the flavor of the fish is good, but I will also make a side serving of sweet and sour sauce to go with it and serve it with rice.

MY REVIEW
Reviewed Dec. 21, 2010

Made per recipe = FABULOUS. Wouldn't change a thing.

MY REVIEW
Reviewed Aug. 29, 2010

Just received recipe. Sounds like a fantastic recipe. Will definitely make this many times if this works out very tasty.

MY REVIEW
Reviewed Aug. 29, 2010

Just received recipe. Will try it first.

MY REVIEW
Reviewed Apr. 17, 2010

I loved it just as the recipe is written. Then I tried it again, substituting 1/2 lemon juice/1/2 dry white wine for the orange juice, dill weed for the cayenne pepper, and lemon peel for the orange peel. Also delicious. I can imagine many variations on this basic technique.

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