Prepare tilapias by scaling and dressing them.

Tear off four sheets of heavy-duty non-stick Reynolds Wrap foil.

Wrinkle the foil sheets and brush each with extra virgin olive oil.

Spread lemon rind and thyme sprigs on the oiled foil sheets.

Coat each tilapia with bacon fat, sprinkle with sea salt, paprika, ground pepper, and fish sauce.

Score the fish to allow for better flavor penetration.

Wrap each fish in its own foil pouch, ensuring a tight seal.

Puncture the foil pouches with a few small holes for steam venting.

Preheat oven to 500 degrees F.

Place the foil pouches in the preheated oven and bake for 15 minutes.

Open the foil pouches immediately after removing them from the oven to maintain crispy skin.

Collect the juices from the baked foil pouches, discarding thyme sprigs and charred lemon rind.

For the first sauce, combine heavy cream, minced garlic, chopped onion, artichoke hearts, and sea salt.

Add white wine to the first sauce and use a hand blender to blend all ingredients until smooth.

Simmer the first sauce for 10 minutes and divide into two equal parts.

Roast red bell peppers, remove seeds and add them to one part of the sauce.

Add paprika and concord grape juice to the sauce with the roasted peppers.

Blend the pepper sauce with a hand blender until smooth, and then simmer for 10 minutes.

For the second sauce, combine lemon juice, brown sugar, and Candace Grape juice in a separate bowl.

Add grated Monterrey Jack cheese to the lemon juice mixture.

Blend the second sauce with a hand blender until smooth, then simmer for 10 minutes.

Plate steamed yard-long string beans as a base.

Place the baked tilapia on top of the string beans.

Drizzle both sauces over the fish and string beans as desired.

Serve immediately and enjoy!