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1
Directions - Tilapias (already scaled and dressed).
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2
Wrinkle the 4 sheets of heavy duty non-stick Reynolds aluminum foil to facilitate flavor distribution, coat each with EVOO with brush.
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3
Spread lemon rind, thyme on foils.
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4
Coat each Tilapia with bacon fat, sprinkle salt, paprika, ground pepper and fish sauce. Score the fish (see photos).
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5
Wrap each fish in its own foil pouch. Puncture pouch with a few hole for steam venting.
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6
Preheat oven to 500 degrees F. Place pouches in oven for 15 minutes. Open pouches immediately so that the fish skin will remain crispy.
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7
Directions - two sauces, each to be enjoyed by guest separately or combined.
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8
Collect juices from the pouches, and discard thyme sprigs and charred lemon rind.
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9
Mix heavy cream, garlic, chopped onion, artichoke hearts, sea salt and wine use a hand blender to blend all into a sauce.
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10
Simmer the above for 10 minutes and divide into two parts.
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11
Roast bell peppers, remove seeds and add to sauce part one. Add Paprika and concord grape juice.
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12
Blend above with hand blender until smooth and simmer for 10 minutes.
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13
Mix lemon juice, brown sugar, Candace Grape juice, and Monterrey Jack cheese.
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14
Blend above with hand blender until smooth and simmer for 10 minutes.
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15
Plate everything as per suggested photos on steamed Yard-Long String beans.
