OLIVE GARDEN'S BAKED TILAPIA WITH SHRIMP
Provided by Jenna
Yield 2
Number Of Ingredients 7
Steps:
- Peel and devein the shrimp. Place the shrimp on one half of a lined sheet tray with parchment paper and the tilapia on the other half of the baking sheet. Bake the tilapia and shrimp at 425 for 6 minutes. Take the pan out and flip the shrimp and tilapia to the other side. Bake for another 4 minutes.
- To make the sauce, simmer a 1/2 cup of chicken stock until about reduced to 1/4 cup. Add in some butter and heavy cream and the chives. You can use fresh if you want.
- To serve, place the shrimp over the fish. Top the tilapia fillets with 2 tablespoons of the sauce. Enjoy
Nutrition Facts : ServingSize 1 fillet + 1/2 of the shrimp, Calories 328, Sugar .05, Fat 19.12, SaturatedFat 11.46, Carbohydrate 1.94, Fiber .7, Protein 37.86
TILAPIA TOPPED WITH SHRIMP IMPERIAL
Wife and I love Tilapia, but I'm not a fan of Crab Imperial so I decided to make the imperial with shrimp. You can substitute crab for the shrimp and use this recipe too.
Provided by Shock55
Categories < 60 Mins
Time 50m
Yield 2 , 2 serving(s)
Number Of Ingredients 12
Steps:
- Dice red pepper.
- Peel, devein and dice shrimp.
- Heat butter in nonstick skillet, add red pepper and cook for 3 minutes. Add shrimp, salt and pepper to taste and cook until shrimp are just fully cooked. Transfer to a bowl and allow to cool a few minutes.
- Butter a 9 X 13 casserole dish. Season fish on both sides with salt and pepper and place in dish.
- Add remaining ingredients except parmesan cheese to the pepper and shrimp mixture and mix well.
- Spread mixture equally on to the top of both filet's making sure the thickness of the topping remains equal. Sprinkle with parmesan Cheese.
- Heat oven to 350 degrees. Cover casserole dish and bake for 18 minutes covered.
- Remove cover, place under broiler and broil on low for 5 minutes. Watch to make sure it doesn't burn.
- Switch oven back to bake at 350 degrees for another 5 minutes.
- Remove from oven, let rest 2 or 3 minutes and serve.
Nutrition Facts : Calories 337.9, Fat 11.4, SaturatedFat 5.5, Cholesterol 225.1, Sodium 1260, Carbohydrate 13.1, Fiber 1.3, Sugar 2.2, Protein 44.7
ALFREDO SHRIMP TILAPIA
This is my version of Ruby Tuesday's New Orleans Tilapia. Tilapia fillets are baked then topped with alfredo sauce, sauteed red peppers and garlic cooked shrimp. I'm not very good at copycatting recipes, but we had this last night and it was mighty fine.
Provided by MNLisaB
Categories Tilapia
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425*.
- Wash and dry tilapia filets, spread with olive oil and creole seasoning, to your taste.
- Place in well oiled baking pan, bake for 8-10 minutes, until just white.
- While fish is baking, saute slivers of red pepper in 1 tbs butter,until cooked, about 5 minutes.
- Warm alfredo in a small saucepan.
- In a frypan, melt 3 tbs butter, add minced garlic and cleaned, prepared shrimp, saute for about 5 minutes.
- When fish is ready, remove from pan from oven.
- Carefully remove fillets, 4 per plate.
- Place one quarter of the red pepper slivers and one quarter of the cooked shrimp on top of fillets.
- Top with 1/4 cup of alfredo, sprinkle of grated cheese and a dusting of more creole seasoning.
- If you like, you can put this under the broiler for about a minute.
TILAPIA ALFREDO
Make and share this Tilapia Alfredo recipe from Food.com.
Provided by voodoocrue
Categories Weeknight
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute shrimp in a skillet with butter and minced garlic.
- Add Alfredo sauce to the shrimp and reduce heat to simmer.
- Heat up grill to 375 degrees.
- Season fillets on both sides.
- After grill is hot cook fish for 5-7 minutes,turn over once.
- Pour sauce over fish and garnish with parsley.
Nutrition Facts : Calories 368.5, Fat 10.9, SaturatedFat 5, Cholesterol 348.1, Sodium 1222.1, Carbohydrate 2.3, Fiber 0.1, Protein 63.6
TILAPIA WITH CRABMEAT TOPPING
Tilapia filets are baked with a topping of crabmeat, cream cheese and spices for a moist and flavorful fish entree. Feel free to add more Old Bay Seasoning, depending on your taste preferences. A parsley and lemon garnish makes it restaurant-quality!
Provided by CookinDiva
Categories Tilapia
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Soften cream cheese; stir in all other topping ingredients, adding crabmeat last so that you don't break it up entirely.
- Place tilapia filets on non-stick foil (or spray baking dish with non-stick spray).
- Divide topping in two and pat on top of tilapia filets.
- Bake 400 degrees for 10 minutes, or until fish flakes apart with a fork.
- Garnish with parsley and lemon.
BAKED FISH WITH CRISPY HERBED SHRIMP TOPPING
This is a delicious company dinner for your fish loving friends. Since the fish has to marinade anyway, it's a good make ahead dish to then just pop in the oven at dinnertime.
Provided by Geema
Categories High Protein
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the marinade: Whisk together the first four ingredients, adding salt and pepper to taste Place the fish in one layer in a baking dish, skin side up.
- Pour all but 1/4 cup marinade over the fish and let them marinate, covered, in the refrigerator for 3 hours.
- Stir together the shrimp, onion, garlic, parsley, capers, basil, tarragon, crumbs, mayonnaise, Parmesan and the remaining marinade.
- Salt and pepper to taste, and mix until combined well.
- Bake the fillets in the marinade, skin side down, in the middle of a preheated 400 degree oven for 10 minutes.
- Spread evenly with the topping and cook for 10 minutes more, until topping is light golden brown.
- Serve with lemon wedges.
Nutrition Facts : Calories 753.3, Fat 39.7, SaturatedFat 7, Cholesterol 177.4, Sodium 679, Carbohydrate 27.8, Fiber 1.7, Sugar 3.8, Protein 63.6
TILAPIA WITH A CREAMY SHRIMP & CRAB WHITE WINE SAUCE
This is a really elegant dish, but really simple. An easy 1 pot sauce, simply pan seared tilapia and served over rice pilaf and a fresh vegetable for a side and you have a very quick easy dinner. I have served this many times for dinner parties and everyone loves it.
Provided by SarasotaCook
Categories Sauces
Time 30m
Yield 4 Fish Servings, 4 serving(s)
Number Of Ingredients 20
Steps:
- Optional Rice -- If you decide to serve this dish over the rice you should start the rice first as the fish and sauce don't take much time to make. Just follow package directions for whatever type of rice you are using. When the rice is finished cooking, toss in the lemon zest, fresh scallions and season with salt and pepper.
- Sauce -- In a small sauce pan, add the flour and just a little white wine and whisk well to combine the two. Then add the remaining white wine and bring to medium heat. Then add in the salt, pepper and cream and bring to a medium boil, cook just a minute and then reduce to medium low and let it simmer. The cream will naturally thicken as it simmers on low heat. You will add the shrimp and crab later. You want the sauce to simmer at least 5-7 minutes. This is just enough time to cook the fish.
- Fish -- Make sure your fish is NOT icy cold; it doesn't have to be room temperature, but just not right out of the refrigerator. Season each side of the fish well with salt and pepper. In a medium saute pan, I prefer non stick for this, add the butter and oil and bring to medium high heat. Saute the fish on each side until golden brown. Try not to move the fish once you put it in the pan until the first side is golden brown. Cooking time will vary depending on the type of fish and thickness. Tilapia takes just 2-3 minutes on the first side and even quicker on the second side.
- Sauce -- When you start the fish is a good time to add the shrimp and crab to your sauce. Bring the sauce back up to medium heat and add the shrimp. Cook just 1-2 minutes and then stir in the crab. Don't stir too much, you don't want to break up the crab. Add the lemon juice, zest, parsley and dill and then turn off the heat -- the sauce is done.
- Serve -- For each plate, add 3/4-1 cup of the rice, top with one of the fish fillets and top with the sauce. Garnish with a fresh lemon slice. ENJOY!
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