Thursday, December 30, 2010

Seafood Stuffed Tilapia

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So, this recipe is a little unseasonal, and untimely. It is just a few days before the new year and I should be sharing recipes for appetizers, cocktails, and black eyed peas but, I'm feeling naughty.

I made this for Boom-diggity and I a couple weeks ago. Mostly because I wanted Red Lobster. Because if you didn't know Red Lobster is the poor man's Le Bernadin. Almost. It has decent seafood, and is moderately priced, and while I am sure someone can think of some reason for me not to love it, I don't want to hear it. Because, R.L. has some BANGIN' seafood, and some BALLER cheddar bay biscuits.

I've just used up all the cool and hip slang I've learned from my high schoolers.

And now I've negated that by saying, "hip."

Irregardless (which I am well aware is not a real word, but that has never stopped me before), this was one of those restaurant recipes that I wanted to recreate so that I can enjoy R.L. even when my checking account balance is .26 cents (true story).

P.s. Cheddar Bay Biscuits will be coming soon. The recipe isn't quite perfect yet, more work needs to be done, but I need to buy more cheese first.

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Seafood Stuffed Tilapia
4 tilapia filets
8 small (51-60) count raw shrimp, peeled and deveined
1 can lump crabmeat, drained
4 Tblsp butter
1 small onion, diced
2 cloves garlic, minced fine
1/2 cup heavy cream
1/2 cup Panko Breadcrumbs
1 tsp dried parsley
2 tsp paprika, divded
1 whole lemon
Salt and pepper
- Preheat oven to 375*
- Melt 2 Tblsp butter in a skillet, add shrimp and cook until pink, and slightly opaque. This will take no more than 2 minutes per side over medium high heat. Remove from pan. Let cool, and chop into small-ish pieces.
- Add remaining butter to pan, and melt over medium low heat.
- Add onion, garlic, parsley, 1 tsp paprika, and juice of half a lemon to pan, sweat onions until soft
- Add in heavy cream, and simmer until thick and reduced by half
- Put shrimp back into the pan, and season with salt and pepper
- Put shrimp mixture in a large bowl with crab, and breadcrumbs, season with salt and pepper again
- Season both sides of tilapia with salt and pepper, and then take 1/4 of the stuffing and place on half of the filet, fold the other half over the stuffing, and secure with toothpicks, repeat with 3 other filets
- Place stuffed filets in buttered baking dish, squeeze juice of the other half of the lemon over the filets, and sprinkle with remaining paprika
- Place in over and bake for about 25 minutes, until fish is firm, slightly browned, and stuffing is hot throughout.
- Remove toothpicks, serve, and enjoy!

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