Reynolds Tilapia Cordon Bleu #RSC |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ready, Set, Cook! Reynolds Wrap Contest Entry. I saw a Bob Blummer recipe many years ago for salmon that was cooked in the dishwasher. I was skeptical, but tried it and it worked perfectly. It steams the fish keeping it moist and delicious. I tried this technique with some things other than salmon, and this spin on chicken cordon bleu has been a favorite ever since. Ingredients:
4 slices bacon |
4 tilapia fillets |
1 teaspoon salt |
1 teaspoon pepper |
1 cup monterey jack cheese |
1 tablespoon butter |
1 garlic clove, minced |
1/4 cup panko breadcrumbs |
1 teaspoon rosemary |
reynolds wrap foil |
Directions:
1. Begin by cooking bacon for 3 minutes on each side over medium-high heat. Remove bacon from pan and cool. Place one tilapia filet in the middle of a sheet of Reynolds wrap and season both sides with salt and pepper. Place one piece of bacon and 1/4 of the cheese on top of the fish. Use the Reynolds wrap to tightly roll the fish around the cheese. Wrap one more time with an additional piece of Reynolds wrap. Repeat this for the other 3 tilapia fillets. Place all 4 wraps on the bottom rack of an empty dishwasher and run on normal cycle with no soap.
2. In the meantime, melt butter in a pan over medium heat. Add garlic and bread crumbs. Sautee until the bread crumbs are golden brown. Add rosemary and remove from heat.
3. Once the dishwasher has completed its cycle, remove foil packets. Unwrap the fillet and place in the middle of a plate. Top with some toasted bread crumbs and enjoy!
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