Recipe by SarasotaCook
Such a good and a easy dish to put together and cook in a hurry. Great meal to serve guests or just for the family. I love to add the sauce on this and personally I always do, but you could easily serve this without. I catch so much fish down here I am always looking for new ways to put it all together with a new twist. Serve these stuffed fillets with quick cooking orzo which will soak up all the good sauce and a fresh crisp salad. It is a nice change from the traditional fried fish. And salad ... sometimes it can just be some chopped olives, grape tomatoes, a bag of store bought lettuce, and a bottled dressing. DON'T stress yourself out. If you have the time, go all out. If not, take a few short cuts.
- 4 tilapia fillets
- 1 lb asparagus (ends trimmed and cut in half)
- 4 tablespoons butter (to saute)
- 2⁄3 cup shelled pistachios, you can usually fine them pre chopped in the nut section of your grocery store (chopped fine)
- 2 slices bread (whole wheat is what I use, but white will work just fine)
- 1 cup milk
- 1 shallot, minced fine
- 3 teaspoons honey mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon minced garlic
- 2 scallions, fine chopped (white and green parts)
- 1 cup white wine
- 1 tablespoon lemon juice
- 1 1⁄2 tablespoons fresh parsley, fine chopped
- 1 tablespoon butter
Directions See How It's Made
- Fish -- First thing I do is remove the fish to the counter top to get to room temp and take the chill off. You don't want to cook with cold fish.
- Stuffing -- In a small pan, pie plate or bowl add the milk and then slices of bread and soak for just a minute. Squeeze the bread dry and add the crumbs to a small bowl. Then add the shallot, oregano, thyme, garlic, pistachios and mix well until well combined.
- Asparagus -- I simply blanch them in the microwave. On a paper plate lined with a paper towel, add the asparagus and then top with a wet paper towel, cook 1 minute until slightly tender. You can use whatever method you want to blanch or precook the asparagus. Cooking in a small sauce pan with a little water over medium high heat for just 4-5 minutes works well too. Once tender, remove and just let cool.
- Fish -- Season one side of the fillet with salt and pepper, then spread the honey mustard. Top each fillet with some of the stuffing mix, end to end. Add several of the asparagus pieces to one end of the fillet and fold the the fish fillet in half. Now I secure with a simple toothpick. Make sure to season the top and bottom well with salt and pepper. DONE -- time to saute.
- Saute -- In a medium sauce pan (no non-stick) melt the butter on medium high heat. Add the fish and saute until golden brown on one side (3-4 minutes), flip and transfer to a 350 oven for 8-12 minutes until fish is flaky and golden brown. Remove from the oven and pan and transfer to a plate and cover with foil to let rest as you make the sauce.
- Sauce -- In the same pan with the butter and juices from the fish, transfer to the stove and heat to medium. Add the scallions and wine to deglaze and cook just a minute. Check for any seasoning. Add the remaining 1 tablespoon of butter, lemon juice and parsley.
- Serve -- I like to serve each fillet half on a top of orzo and then top with the sauce. A crisp salad and you are done. I would add a slice of fresh lemon, but that is up to you. ENJOY!