ISO recipe for tilapia-stuffed red peppers

[Chef Di La Weese]

A local high-end Spanish wine & tapas restaurant has a dish on the menu I REALLY want to duplicate. It's a red bell pepper stuffed with pureed tilapia. I can find plenty of recipes for stuffed tilapia, but none where tilapia is the stuffing.

Any Spanish seafood tapas experts here? Thanks.

[Dawnab]

Well, you stumped me, let me see what I can find out.

[kiwidutch]

Chef Di La Weese wrote:
A local high-end Spanish wine & tapas restaurant has a dish on the menu I REALLY want to duplicate. It's a red bell pepper stuffed with pureed tilapia. I can find plenty of recipes for stuffed tilapia, but none where tilapia is the stuffing.

Any Spanish seafood tapas experts here? Thanks.

I don't know of this one myself, but will take a look for you.

Can you guess at any other major ingredients maybe ( apart from the Tilapia) were in the stuffing? did it looked baked or grilled? did it have a sauce?

I will get back to you soonest on this one

[French Tart]

I too have never heard of this - but then Modern Tapas has no rules now.............it is probably a very imginative chef! Sounds great however - like Kiwi - I will have a search and forage and get back!

FT

Here is the link to our forum and we can answer there too!!

Tapas Question

[kiwidutch]

Hummm,, i've done some rummaging around and haven't found anything with Tilapia being used as the stuffing in any recipes...

that said, I have emailed several Portuguese friends and asked.. and I will let you know as soon as they reply.

Tilapia is a fish that has a story similar to Salmon, in that until about 10 years ago almost no one had it regularly because it was rather expensive, and fishmongers didn't generally stock it very often anyway.

Then it was 'farmed" in the same way as salmon is nowdays and this increased the availability AND bought down the price, so now you have it freely available at a reasonable price and it's a good firm white fish that is easy to add flavours to with other ingredients...

I'm *assuming* that because if this, the recipe were are looking to find might not be a really 'historic' one... but rather a bit of a modern invention, and that might be why it's being hard to find, but of course that's a guess at this point and I will keep looking for you...

I'm away for a few days now but I haven't forgotten about this.... and we will see what my Portuguese friends say and if they have ever heard of a dish where a white fish was pureed ...

of course regions in Spain and Portugal can differ wildly in what and how they cook, so I have also asked DH to look at websites that are only in Portgugese, and a friend of mine will look at Spanish websites for you.. we might turn up something there that just hasn't been translated into English yet.

It's a question that it siting on the back burner for the moment, we will see if we can get some fire under it in the near future

Talk to you once I'm back...

[kiwidutch]

Ok.. i'm back again .. finially ...long story ...

I have Hopefully a happy ending for this question... all the replies from my Portuguese friends came back negative.. they hadn't heard of a recipe like this at all, several even asked their mothers back in Portugal

BUT.. a Spanish colleague that I saw in a metting today told me that she think she knows something that sounds like this AND she will dig around and try and get me a recipe ...

Sooo, fingers crossed, we might be on to something. The correct name didn't spring to mind so she will look for us for that too. Again, I don't know exactly how long it will take her to get back with info, but I am working on it for you... yes?

[micielo]

what i am going to do is prep the raw tilapia. tear it with my fingers add salt pepper lime juice and garlic. let it rest for 15 -20 minutes. cut the cubanero chilesin half length wise swipe EVOO on it place cilantro leaves on the bottom and place tilapia mixture in pepper. top with a little butter and panko with a drizzle of white wine. i am adding a little sharp cheddar to tilapia mixture. put in oven 325x20min. lets see how that pans out .you may want to use espazote or culantro instead of cilantro but they are a bit strong

[adopt a greyhound]

Possibly try adding tilapia to this recipe

Stuffed Anaheim Chiles With Oregano Vinaigrette