Sunday, September 12, 2010

Fish in a Bag Tilapia Recipe . . . Red Lobster

Red Lobster is one of my favorite restaurants!

Personally, I can't visit without ordering their
fried shrimp with a baked potato and house salad.

This recipe is one of my aunt and uncle's favorites
and was no longer on the regular menu
the last time we visited.

However, they were extremely accomodating
and made it special to order for them.

This recipe is for my aunt and uncle!

Ingredients (makes 4 servings):

8 sheets parchment paper
4 servings Vegetable Mix (see recipe below)
12 lemon wheels, each cut into 1/4" pieces
4 thyme springs, approximately 3-5" each
1 tsp. Chef Paul Prudhomme’s Blackened Redfish Magic™
4 8-10 oz. pieces of tilapia, skin off

Vegetable Mix Recipe:

1 medium red onion, cut into half slices
1 medium red pepper, cut into 1-1 1/2" x 1/4" strips
2 stalks of celery, sliced into 1/4" pieces
8 oz. carrot slims
2 tbsp. of McCormick's “It's a Dilly” Seasoning Blend™
2 baking potatoes
2 tsp. kosher salt
1 tsp. black pepper
2 tbsp. fresh thyme, chopped
1 tsp. Chef Paul Prudhomme's Vegetable Magic



Wash all vegetables.

Peel the onion and cut in half.
Slice into 1/4" half moons.

Cut the red pepper into 1-2" long
by 1/4" wide strips.

Trim the celery and cut into 1/4" pieces.

Cut the potatoes in half in the middle and
then into 1/6 ths. Steam potatoes for
approximately 8 to 10 minutes or until tender.

Cool in ice water to stop cooking.

Once cooled, drain well.

Place all vegetables into a mixing bowl.

Add the following to the vegetables:

It's a Dilly seasoning blend, kosher salt,
ground pepper, chopped thyme and
Chef Paul Prudhomme's Vegetable Magic.

Mix well.


Make 3 to 4 1/4" slices approximately 1/2" apart.
This will ensure even cooking.

Brush with liquid butter and then
season with kosher salt.

Lightly sprinkle Chef Paul Prudhomme's
Blackened Redfish Magic on the fish.

Layering the Bag:

Brush each piece of parchment paper lightly
with liquid butter (one side only).

Place 1/4 of the vegetable mixture in the
center of one sheet of parchment paper.

Place one piece on top of the vegetable mixture.

Place three lemon wheels across the fish.

Place one large thyme sprig on top.

Repeat with the other three pieces of fish.

Sealing the Bag:

Place one sheet of the buttered parchment paper
on top of one piece of fish.

Crimp the two sheets of parchment paper like a
piecrust until the bottom and the top are completely sealed.

Repeat with the other three pieces of fish.


Place the bags onto a cookie sheet.

Cook in a 450-degree oven for
approximately 12 to 15 minutes.

To check the temperature, insert a probe into
the side of the bag until you have reached
the middle of the fish. The temperature of the fish
should be between 140-150 degrees.

Place the bag onto a plate.

Slice the parchment open right at the table to enjoy!

Source: Red Lobster


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