Foil Baked Tilapia With Fiesta Rice #RSC

I still remember the first time I experienced this dish. It was a busy weeknight, and I was looking for something quick, healthy, and delicious that wouldn’t leave me with a mountain of dishes. I’d been experimenting with foil packet meals, and this recipe, born out of a Reynolds Wrap contest entry, struck me as the perfect solution. The vibrant colors of the fiesta rice alongside the perfectly steamed tilapia felt like a mini celebration, a burst of sunshine on my plate, and the minimal cleanup was an absolute bonus.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12 – 15 minutes
• Total Time: 45 minutes (including rice cooking time)
• Servings: 4-6
• Yields: 4 plates
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

For The Fish

• 4 (4-6 ounce) tilapia fillets
• 2 lemons, thinly sliced
• 1⁄4 cup sunflower oil
• 1⁄4 cup orange juice
• 4 tablespoons lemon juice
• 1⁄4 teaspoon lemon pepper
• 1 dash Mexican oregano
• 4 sheets Reynolds Wrap Foil, 12X12, heavy duty

For The Rice

• 2 cups long grain rice
• 4 cups water
• 1 tablespoon sunflower oil
• 1⁄2 teaspoon turmeric
• Salt to taste
• 1⁄2 cup diced onion
• 1⁄2 cup diced red bell pepper
• 1⁄2 cup fresh corn kernels, cooked
• 1⁄2 cup canned black beans, drained and rinsed
• 1 jalapeno, finely diced
• 1 dash cumin, ground
• 1 teaspoon chopped cilantro

Equipment Needed

• Oven
• Baking sheet
• Heavy skillet
• Measuring cups and spoons
• Knife and cutting board
• Small bowl for marinade

Instructions

1. Prepare the Fiesta Rice: Begin by cooking your long grain rice. In a saucepan, combine the 2 cups of long grain rice, 4 cups of water, 1 tablespoon of sunflower oil, 1/2 teaspoon of turmeric, and salt to taste. The turmeric will imbue the rice with a beautiful, golden hue, reminiscent of a festive celebration. Cook the rice according to package directions, whether on the stovetop or in a rice maker, until it’s tender and fluffy. Once cooked, allow it to cool slightly. This step can be done ahead of time to save precious minutes during the week.

2. Marinate the Tilapia: While the rice cools, prepare the vibrant marinade for your tilapia fillets. In a small bowl, whisk together the 1/4 cup of sunflower oil, 1/4 cup of orange juice, and 4 tablespoons of lemon juice. Add a dash of Mexican oregano and stir to combine. Place the 4 tilapia fillets in a shallow dish and spoon the marinade over them. Allow the fish to marinate for up to one hour. It’s important not to marinate for longer than an hour, as the acidity of the citrus can begin to “cook” the delicate fish, altering its texture.

3. Assemble the Foil Packets: Lay out 4 sheets of heavy-duty Reynolds Wrap Foil, each measuring 12×12 inches. On one half of each foil sheet, arrange 3-4 thin slices of lemon. Carefully place a tilapia fillet on top of the lemon slices. Season the fish with salt and lemon pepper. Spoon some of the reserved marinade over each fillet.

4. Seal and Bake: Fold the other half of the foil over the fish and crimp the sides tightly to create a sealed packet. Then, tuck the ends under to ensure no steam can escape during baking. This steams the fish perfectly, locking in moisture and flavor.

5. Bake the Fish: Arrange the sealed foil packets on a baking sheet. Bake in a preheated oven at 375°F (190°C) for 12 to 15 minutes. The exact time will depend on the thickness of your tilapia fillets.

6. Rest and Open Packets: Once baked, carefully remove the baking sheet from the oven. Let the foil packets rest for a few minutes. When you are ready to serve, open the packages carefully. Be mindful of the escaping steam, which will be very hot.

7. Prepare the Fiesta Rice: In the meantime, while the fish is baking or resting, heat 1 tablespoon of oil in a heavy skillet over medium heat. Sauté the diced onion until it becomes golden and fragrant. Add the diced red bell pepper, cooked corn kernels, and finely diced jalapeno to the skillet. Cook until the vegetables are soft.

8. Combine and Season Rice: Add the cooled, cooked rice and the drained and rinsed canned black beans to the skillet. Stir everything together to combine and heat through. Season generously with salt and a dash of ground cumin.

9. Serve: To serve, spoon a generous portion of the vibrant fiesta rice onto each plate. Gently lay a foil-baked tilapia fillet on top of the rice. Spoon any accumulated sauce from the foil packet over the fish and rice. Garnish with the lemon slices that were baked with the fish and sprinkle with chopped cilantro. Enjoy this delightful and easy-to-clean-up meal!

Expert Tips & Tricks

• Make-Ahead Rice: The fiesta rice is a fantastic component to prepare in advance. Cook it a day or two ahead and store it in an airtight container in the refrigerator. When ready to serve, simply reheat it in the skillet with the sautéed vegetables.
• Doneness Test: If you’re unsure about the tilapia’s doneness after 12 minutes, you can carefully unseal one packet and check with a fork. The fish should flake easily. If not, reseal and bake for another 2-3 minutes.
• Foil Packet Sealing: The key to a successful foil packet meal is a tight seal. This ensures the fish steams evenly and the flavors meld beautifully without escaping. Crimp the edges firmly, and don’t be afraid to fold them over a couple of times.
• Citrus Variations: While lemons and oranges provide a bright, zesty flavor, feel free to experiment with other citrus juices like lime or grapefruit for a slightly different profile.
• Vegetable Additions: The fiesta rice is a canvas for your favorite vegetables. Feel free to add diced zucchini, peas, or even finely chopped carrots for extra color and nutrients.

Serving & Storage Suggestions

This Foil Baked Tilapia With Fiesta Rice is best served immediately after preparation, allowing you to enjoy the tender, flaky fish and the warm, flavorful rice. The accumulated sauce from the foil packet is pure liquid gold and should be spooned over everything for maximum flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat the rice and fish gently in a skillet over low heat or in a microwave until warmed through. Be aware that reheating fish can sometimes make it a bit drier, so a touch of extra olive oil or a squeeze of fresh lime juice can help revive it.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	674.6
Calories from Fat	181
Total Fat	20.2 g	31%
Saturated Fat	3.2 g	15%
Cholesterol	56.7 mg	18%
Sodium	191.4 mg	7%
Total Carbohydrate	91.1 g	30%
Dietary Fiber	5.4 g	21%
Sugars	5.4 g	21%
Protein	32.7 g	65%

(Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

• Spice Level: For those who enjoy a spicier kick, you can increase the amount of jalapeno in the rice or add a pinch of cayenne pepper to the marinade.
• Different Fish: While tilapia is a mild and readily available choice, this recipe works wonderfully with other white fish like cod, snapper, or even salmon. Adjust the baking time slightly based on the thickness of the fillet.
• Herb Variations: If you don’t have Mexican oregano, regular oregano will work, or you can experiment with a pinch of dried thyme or marjoram. For the cilantro, fresh parsley can be used as a substitute.
• Vegetable Swaps: Feel free to swap the red bell pepper for yellow or orange bell peppers, or add in some diced zucchini or yellow squash to the rice mixture.

FAQs

Q: Why is it important not to marinate the fish for too long?
A: The citrus juices in the marinade contain acids that can “cook” the fish, similar to ceviche. Marinating for too long can result in a mushy or tough texture.

Q: Can I use regular aluminum foil instead of heavy-duty foil?
A: While regular foil can work, heavy-duty foil is recommended for foil packet meals as it is sturdier and less likely to tear, ensuring a secure seal.

Q: How can I ensure the rice is perfectly cooked?
A: Following the package instructions for your long-grain rice is the best approach. Ensuring the correct water-to-rice ratio is also crucial for fluffy, well-cooked rice.

Q: What is the purpose of the turmeric in the rice?
A: Turmeric is primarily used for its vibrant yellow color, which adds to the “fiesta” aesthetic of the rice. It also imparts a subtle, earthy flavor.

Q: Can I make the entire dish ahead of time?
A: The rice can certainly be made ahead. However, for the freshest flavor and best texture of the fish, it’s recommended to assemble and bake the foil packets just before serving.

Final Thoughts

This Foil Baked Tilapia With Fiesta Rice is more than just a recipe; it’s an invitation to a relaxed, flavorful dining experience. It’s the kind of meal that proves healthy eating doesn’t have to be complicated or time-consuming. The vibrant colors, the perfectly steamed fish, and the aromatic rice come together to create a dish that’s both nourishing and deeply satisfying. I encourage you to try it, to feel the ease of preparation, and to savor the delicious results. Share your culinary triumphs with us, and perhaps even discover your own favorite variations of this delightful dish.