Sailor'S Pie With Almond-Pear Sauce #Rsc - cooking recipe

Ingredients

Reynolds Wrap Foil
Bottom Layer or Base
10 ounces hash browns
1 tablespoon green peas
2 teaspoons black pepper
1 teaspoon dill
1 teaspoon salt
Top Layer
4 tilapia fillets
monterey jack cheese
cheddar cheese
Almond-Pear Sauce
1 pear
1 scallion
1 teaspoon rice vinegar
2 teaspoons soy sauce
2 tablespoons brown sugar
1 teaspoon sesame oil
2 teaspoons red chili pepper flakes
1 teaspoon lemon juice
2 tablespoons minced garlic
2 teaspoons Worcestershire sauce
2 tablespoons barbecue sauce
8 ounces black beans
Sprinkled topping
sesame seeds
15 almonds

Preparation

1.\tPreheat oven at 350 degrees F. Use Reynolds Wrap foil to soften 2 tablespoons of brown sugar on a baking tray. Set aside for 5 minutes.
2.\tBlend the sauce ingredients in a small blender. Be sure to wash and peel the pear as well as chop the ripe pieces of pear to make them easier to blend. The pear should be at the bottom of the blender prior to mixing. Leave the sauce mixture in the blender.
3.\tPrepare a 10 by 10 baking pan or one that is a similar size by lining it with Reynolds Wrap and either buttering the wrap or coating it with cooking spray.
4.\tPrepare the hash by mixing all of the ingredients listed for the bottom layer. Flatten the hash onto the coated wrap to create the bottom layer/foundation of the pie.
5.\tSet the tilapia fillets on top (side by side) and coat with generous amounts of Monterrey Jack and Cheddar cheese, thereby forming the top layer. Bake for 30 minutes.
6.\tApproximately 15-20 minutes into the baking, warm the sauce ingredients in a small pan on a stove top (use Reynolds Wrap foil if you have a gas burner!) or use a microwave-safe bowl and microwave if desired. Keep the sauce warm until the baking has been completed. If you prefer the cheese to be well done, feel free to broil on low for an additional five minutes.
7.\tOnce you have completed baking the pie, remove the pan and allow it to cool briefly. Pour the pear sauce on top (to your liking) and coat with some almonds and sesame seeds. Store/refrigerate extra sauce.