Ingredients
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2 zucchini
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1/2 cup frozen corn, thawed
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1/2 teaspoon toasted sesame oil
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1 teaspoon soy sauce
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2 teaspoons seasoned rice vinegar
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1 teaspoon white sesame seeds
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2 teaspoons black sesame seeds, divided
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4 tilapia fillets, seasoned with
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salt and pepper
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2 teaspoons extra virgin olive oil
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24 wonton wrappers, squares
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3 tablespoons extra virgin olive oil
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2 tablespoons honey
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2 tablespoons lemon juice, freshly squeezed
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1 teaspoon fresh ginger, grated
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1/4 teaspoon chili sauce, use less if you like it less spicy (Sriracha)
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24 sheets Reynolds Wrap Foil, cut in 4-inch x 3 . 5-inch squares
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4 sheets Reynolds Wrap Foil, cut in 7-inch pieces
Instructions
- In a medium bowl cut zucchini in half length wise and make ribbons using a vegetable peeler.
- Add corn.
- Season with sesame oil, soy sauce, rice vinegar, sesame seeds (use only 1tsp of black sesame seeds). Toss well to coat and set aside in the fridge.
- Pre-heat oven to 375°F.
- Place each seasoned tilapia fillet on a 7" piece of foil. Drizzle some extra virgin olive oil and close the foil around it creating a loose pouch. Bake for 20 minutes.
- On a 24 muffin tin pan place the 4"x 3.5" pieces of foil in each muffin tin, pressing in the middle to create a cup.
- Brush each wonton wrapper with oil on both sides. Place each wonton wrapper on the foil pressing in the middle to form a cup.
- Bake for 7-8 minutes until edges start to get golden brown. Wonton cups may need a little more time depending on the thickness. Check on them after 7 minutes and add one minute at a time if necessary. Let them cool.
- To make the sauce mix together honey, lemon juice, grated ginger and sriracha.
- To assemble the cups put a little zucchini and corn mixture in the cup. Place a small piece of baked tilapia on top drizzle about 1/2 tsp of honey sriracha sauce and add some black sesame seeds on top.
- Enjoy.