Enjoy a taste of the Caribbean with seasoned vegetables, tilapia and pears, baked in no-fuss foil or parchment packets.
Cook Time: 45 minutes
Serving suggestions: Serve with an 8-ounce glass of nonfat milk.
Carnival Roasted Potatoes
- 2 small red potatoes, cut into 1” chunks
- 2 small Yukon potatoes, cut into 1” chunks
- 1/2 yellow bell pepper, cut into 1" chunks
- 1 cup green beans (fresh, frozen, or canned)
- 1 Roma tomato, cut into wedges
- 2 tablespoons chopped white onion
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- 1/4 teaspoon salt (optional)
- 1 tablespoon olive oil
Tilapia Oven Packets
- 4 (4 ounces each) tilapia fillets, fresh or frozen
- 1 tablespoon salt-free Caribbean citrus seasoning blend
- 2 teaspoons olive oil
- 3 medium D'Anjou pears, quartered and sliced
- Heat oven to 425 °F.
- Scrub potatoes under running water, cut into 1-inch chunks.
- In a large bowl, toss potatoes with other vegetables, seasonings, and olive oil. Spread mix in a
2–quart baking dish and place in oven.
- Roast until potatoes and other vegetables are tender, about 30–40 minutes.
- Meanwhile, brush fish with olive oil and coat with seasoning blend.
- Place each filet in the center of a square of aluminum foil (or substitute foil with parchment
- Cut pears into quarters and core; slice into thin wedges (about 8-12 per pear). Top fish with pear
- Bring the foil over the fish and fruit. Fold and pinch the seams.
- Place foil packets on a baking sheet. Bake about 20 minutes, until tilapia is cooked to an internal
temperature of 145°F, confirmed with a food thermometer, and fruit is tender.
- To serve, carefully open the packet, slide contents onto individual serving plates, and add roast.
Recipe and photo courtesy of What’s Cooking? USDA Mixing Bowl.
|Total Fat 8g|
|Saturated Fat 2g|
|Total Carbs 54g|
|Dietary Fiber 8g|
|Added Sugars 0g|
|Vitamin D 3mcg|
*Percent Daily Values are included where available. They are based on a 2,000
calorie diet. Your daily value may be higher or lower depending on your calorie needs.