Rock Island Tilapia
This recipe was shared with me by Caitlin from Orlando, Florida. Caitlin found this recipe online at Red Lobster.
Caitlin wrote to say..."I made it for my family and they all LOVED IT! Which is not an easy thing to do! My husband loves crab and stated that he would be content if he had to eat this dish every day until he died! I just felt like I should share the lovely recipe with everyone! Just as a tip, I tried mine with a little bit of Hollandaise instead of the Alfredo and it was great! ENJOY!"
Ingredients
8 oz. Crab meat
2 cups Cheese and garlic croutons (crushed)
10 oz. Prepared Alfredo sauce
1 tbsp. Fresh lemon juice
2 tsp. Salt-free All-purpose seasoning
6 5-6 oz. Tilapia fillets, skin off
3 tbsp. melted butter
1 tbsp. butter
6 oz. Lobster meat, chopped
1 can Seafood Bisque or Cream of Shrimp Soup Seafood seasoning, to taste
Instructions: 1. Preheat oven to 350 degrees. To make the crab stuffing, in a large bowl, mix crab meat, crushed croutons, Alfredo sauce, lemon juice and all-purpose seasoning. Set aside for later.
2. Place the tilapia fillet (dark side down) onto a clean surface. Using a chef’s knife, cut pockets into each side of the fish.
3. Open the pockets and spoon approximately 3/4 cup of the crab stuffing into the tilapia. Flatten the stuffing slightly to approximately 3/4" high.
4. Gently close the pockets and brush each fillet and the stuffing with melted butter and sprinkle with seafood seasoning.
5. Place the stuffed fish into a 9 x 13 baking dish with ¼ cup of water, being careful not to pour the water over the fish.
6. Bake in a 350-degree oven for approximately 20-25 minutes or until the stuffing reaches 165 degrees.
7. In a small pan, melt 1 tbsp butter over medium heat, add the lobster meat and sauté until tender. Add the soup to make the sauce to serve over the fish. Stir well.
Thanks to Caitlin for sharing her favorite recipe with everyone. Click Here if you have a recipe to share.
Return from Rock Island Tilapia to Flyfishing with WildBill
|
