Stuffed Tilapia Food

CRAB-STUFFED TILAPIA

Steps:

• In a large skillet, saute onion and celery in 1/4 cup butter until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, pimientos and seafood seasoning. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks., Place seam side down in a greased 9-in. square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika., Bake, uncovered, at 400° until fish just begins to flake easily with a fork, 25-30 minutes. Discard toothpicks. Spoon pan juices over fish.

SPINACH & GRUYERE STUFFED TILAPIA

Steps:

• Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
• Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion; cook, stirring, until soft, about 2 minutes. Add garlic, cook for 15 seconds, then add spinach and cook, stirring, until wilted, about 1 minute. Transfer the vegetables to a bowl and let cool for 2 minutes.
• Cut lemon in half; juice one half and add the juice to the vegetables. Add breadcrumbs, cheese, almonds, egg, mayonnaise and 1/8 teaspoon each salt and pepper; stir to combine.
• Sprinkle fish with the remaining 1/8 teaspoon each salt and pepper, then cut each fillet in half lengthwise. Place 1/4 cup of the spinach stuffing in the middle of each piece of fish. Roll up from the small end and place seam-side down in the prepared baking dish. Brush the stuffed fish with the remaining 1 teaspoon oil. Cut the remaining lemon half into 4 slices and place one on each roll.
• Bake until the tilapia is opaque in the middle, 12 to 15 minutes.

CRABMEAT STUFFED TILAPIA

Steps:

• Preheat oven to 400°F.
• chop the onion and celery into fine pieces.
• flake the crabmeat and check for pieces of shells.
• Sauté onion and celery in butter until tender.
• add parsley and remove from heat.
• stir in the bread crumbs, crab meat, lemon juice and cayenne pepper.
• Spray casserole or oven pan with cooking spray.
• Spread the mixture over the tilapia fillets and roll them up placing seam side down in dish. Place any leftover stuffing around fillets.
• Sprinkle with melted butter and paprika.
• Place in a 400°F oven for about 20 to 25 minutes until the tilapia flakes easily with a fork.

CASHEW CRUSTED STUFFED TILAPIA

Steps:

• Combine all Cashew Crust ingredients in a small bowl and mix well.
• Rinse tilapia and pat dry.
• Whisk egg white in a small bowl and pour onto a small plate.
• Lightly flour one side of the tilapia fillets (fish should be covered in a fine dust layer of flour).
• Dredge floured side of fillet in egg white and then in Cashew Crust mixture.
• Set coated fillets (crust side up) on waxed paper and let set.
• Meanwhile, mix all the stuffing ingredients in a medium bowl.
• Carefully turn tilapia fillets over and squeeze lemon juice on fillets.
• Spread Stuffing evenly over fillet and fold so that the thicker side is on top (Use toothpicks to hold together if your fillets are small).
• Place in buttered baking dish and replace any crust that was wiped away.
• Cook at 350 degrees for 20 - 25 minutes.

CRAB STUFFED TILAPIA

Steps:

• Preheat oven to 400*.
• Slice bulb part of onion reserving greens for later.
• In a small sauce pan, melt butter and cook onion slices until clear. Set aside.
• Mince the mint leaves. Set aside.
• In a mixing bowl, use a fork to shred crab meat to a fine texture.
• Mix in mint, cracker crumbs, juice of 1/2 lemon, olive oil, and 1/4 cup parmesan cheese. Reserve the remaining cheese for later.
• Spray the bottom of a 9x13 glass baking pan.
• Shape 6 balls from the crab mixture and place evenly throughout the pan.
• Carefully lay each tilapia fillet on a crab ball. If necessary, split the ends of the fillet in order to wrap around.
• Sprinkle remaining cheese across tops of fish.
• Bake 20-25 minutes or until the largest peice of fish easily flakes with fork.
• Slice scallion greens reserved from step one. Sprinkle around fish to garnish.

STUFFED TILAPIA WITH CRAB MEAT

Steps:

• Chop the onion into fine pieces.
• Mince the celery into fine pieces.
• Saute the onion and celery with butter in a frying pan until the vegetables are tender.
• Add parsley to the frying pan.
• Remove the frying pan from the heat and stir in bread crumbs and crab meat, together with lemon juice and cayenne pepper.
• Grease a 9x13 inch oven pan.
• Spread the crab meat mixture over the tilapia fillets and roll them up.
• Place the stuffed tilapia in the greased dish, seam side down.
• Sprinkle melted butter and paprika powder over the stuffed tilapia.
• Place the stuffed tilapia in the oven and bake the tilapia rolls at 400°F.
• The baked tilapia is finished when it is easy to flake the fish with a fork, usually after 20-25 minutes.

STUFFED TILAPIA

Steps:

• 1. By cleaning the blood line, is to cut on a buyass the dark red line in the center of the fish. Mix the stuffing by adding the cream Cheese ,Pimiento, Mushrooms, tarragon, Cayenne pepper, together. Place 4 pieces of fish on a sheet pan, top each fish with some stuffing and place a second piece of fish on toppress firmly to allow the stuffing to settle on the fish. Place the fish in the freezer uptil it becomes firm not frozen. Goll the fish in the seasoned flour, then in the Chefs special egg wash, making sure the flour has all the wash covering it.Then place the wet fish in to the Panko pressing firmly si the Panko sticks. Place them on a sheet pan, and spray the pam well on both sides. Place the sheet pan in a pre set ovenat 350 degrease until the fish turns a light golden brown. Enjoy.