Tuesday, August 30, 2011

Crab stuffed Tilapia

Who would have thought stuffing crab meat into a tilapia fillet would evoke such an explosion of flavors.

Here’s a dish that’s not only light but can be whipped up in a few minutes and still make it look like you spent hours in the kitchen slaving over the stove. Once you get your filling going the rest is a breeze, you’ll have plenty of time to sit back, relax & enjoy a glass of wine.

Red Lobster eat your heart out J


1 small onion
1 celery rib
4 tablespoons unsalted butter
1 tablespoon fresh cilantro
1/2 cup breadcrumbs, unseasoned
8 ounces white crab meat
1 tablespoon lemon juice
2 teaspoon paprika
2 teaspoon cayenne pepper     
1 tablespoon old bay seasoning
4 (6 ounce) tilapia fillets, approximately 6 oz each
2 tablespoons butter, Melted

Note: There are 2 ways of stuffing the tilapia - You can either cut a small pocket in the middle of the fish & insert your desired amount of filling or you can spread the mixture over the tilapia & roll them up, secure with a toothpick & place seam side down in the dish.

Preheat oven to 400°F.
Chop the onion and celery into fine pieces & sauté in butter until tender.
Add cilantro and remove from heat.
Stir in the bread crumbs, crab meat, lemon juice, paprika, old bay, cayenne pepper & mix thoroughly
Spray casserole or oven pan with cooking spray.
Add filling to tilapia, sprinkle with melted butter and a dash of paprika.
Place in a 400°F oven for about 20 to 25 minutes until the tilapia flakes easily with a fork.

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