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Tilapia with Garlic Roasted Tomatoes & Corn

We aren’t big fish eaters around here. Not because I don’t like it (which I thought was the case until a few years ago) but because I am a bit scared to prepare it. I am highly uneducated in the cooking seafood department so I usually steer clear.

Not too long ago I saw a Hunt’s recipe in the local coupon section of the paper for Tilapia with Tomatoes and Corn that I thought looked good. I also was filing away recipes for future use here as we are quickly approaching the Lenten season where many of you will be looking for fish recipes for Fridays. So I decided to give it a try. After a few alterations I think I have it where I want it. AND I have incorporated techniques so that you can prepare it in your slow cooker. How cool is that? I love easy.

Author/Source:

Tricia @ onceamonthmeals.com

Ingredients:

  • 2 cups frozen whole kernel corn
  • 14.5 ounces Hunt’s Fire Roasted Diced Tomatoes with Garlic, undrained
  • 0.5 cup onion, diced
  • 2 teaspoons garlic
  • 1 teaspoon dill weed #1
  • 0.75 teaspoon salt #1
  • 1 teaspoon dried dill weed #2
  • 0.75 teaspoons salt #2
  • 16 ounces frozen tilapia fillets (4oz each)
  • 0.25 teaspoons ground black pepper
  • aluminum foil
  • cooking spray

Directions:

Combine corn, undrained tomatoes, onion, garlic, dillweed #1 and salt #1 in medium bowl. For each packet, lay two 20×12-inch sheets of regular foil on top of each other. Place about ¾ cup corn mixture in center, spreading slightly. Spray cooking spray on both sides of each fillet. Combine dill weed #2, salt #2, and pepper and sprinkle on fillets. Place frozen fillets on corn mixture. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather. Preheat oven to 425 degrees. Place packets on baking sheet; bake 20 minutes or until fish is opaque and flakes easily with fork. Or place in slow cooker on low for 2-4 hours. Carefully open ends of packets to allow steam to escape before fully opening.

Freezing Directions:

Follow directions as indicated above but instead of baking right away place packets in gallon freezer bag. Freeze. To serve: Thaw. Preheat oven to 425 degrees. Place packets on baking sheet; bake 20 minutes or until fish is opaque and flakes easily with fork. Or place in slow cooker on low for 2-4 hours. Carefully open ends of packets to allow steam to escape before fully opening. Serve immediately.

Servings: 4


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10 Responses to “Tilapia with Garlic Roasted Tomatoes & Corn”

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  2. Jen says:

    Think I’m going to try this tonight it looks so yummy. I’ll tweak it a bit for my tastes, since I don’t like dill. I’ll add quinoa with broth to the package for a ready made side and cilantro for a fresh addition. Mmmmm…tummy growling.

  3. I’m not a huge fan of fish. Any of that “fishy” taste and I’m done. While I sometimes have luck with Tilapia, I’ve recently found Flounder and an unusual kind called Swai that are even more mild and pretty consistently so.

    Just wanted to add this note in case someone would like to try this recipe (I plan to), but don’t like a strong flavored fish.

  4. Tyra says:

    I’m really “green” when it involves
    Anything in the cooking department !! I
    Know this is probably a
    Really dumb question,
    But when u gotta
    Know, u gotta
    Know….. Are u actually cooking these packets in the slow
    Cooker with them
    Still
    Wrapped
    Up
    In foil? I’ve never cooked
    Anything in my slow cOoker in foil! Just want to be sure I’m reading that correctly before I have a fire started or
    Something crazy!!! Thanks

    • tricia says:

      You are not crazy and that is a good question! Yes, cook them in the foil packets. Unlike the microwave, the slow cooker doesn’t catch fire with foil. :) It is amazing how well it works! Feel free to ask questions any time.

  5. Sarah says:

    Are you using just dried dill?

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