Baked Tilapia W/ Fondue Sauce and Crab

Submitted by Stephanie Z.

"The sauce on this is so creamy...you would never guess that it is low in fat!"

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 2

ingredients

• Fondue Sauce

• 14.79 ml light butter
• 29.58 ml flour
• salt and pepper
• 0.61 ml nutmeg
• 177.44 ml skim milk
• 88.72 ml fat free sharp cheddar cheese or 88.72 ml reduced-fat sharp cheddar cheese, grated
• 184.27 g canned crabmeat, drained
• 29.57 ml sherry wine

• Fish

• 453.59 g tilapia fillet, skinned and boned (or other white fish)
• 1.23 ml paprika
• salt and pepper

directions

1. Preheat oven to 400.
2. For the sauce, melt the butter in a pan. Stir in the flour and nutmeg until smooth.
3. Gradually stir in the milk. Cook until smooth and thickens a little.
4. Add the cheese, and stir until melted. Add in the sherry and crab meat, mixing well to coat the crab.
5. Season tilapia with salt and pepper. Place the tilapia in an 8x8 pan.
6. Pour the fondue-crab sauce over the tilapia.
7. Sprinkle with the paprika.
8. Bake at 400 for 25-30 minutes.

Reviews

[freakingdork]

VERY GOOD! But unfortunately, I forgot the salt, pepper, and paprika. So don't do that and you will probably end up with a 5 star dish. Thank you!

 

[teresas]

We really enjoyed this. You do taste the nutmeg. So if you don't care for it I would leave it out. Next time I think I would use fresh crab meat over the can. That way you would get more chunks and better flavor. This is a must try. Thanks for posting.

 

[gwynn]

This was a very good dish. Love that crab! Thanks for posting.

 

[ThenasMommy]

I thought this was absolutely delish. Better yet, so did the BF! Although I was missing a couple of the ingredients (sherry, as we don't cook with wine, and crab), I could see that the basic cream/cheese sauce would be amenable to practically anything. I didn't have crab meat of any sort in the house, so I skipped that addition entirely (however, I've now decided to make a point of keeping some canned fish in the pantry).The BF doesn't care much for nutmeg, so I substituted red curry powder, and I was very pleased to find that the spices do not overpower the fish flavor. I will definitely be making this one again. The recipe is manageable. The preparations are simple, and it makes for a quick but tasty main dish. Thank you, poo 235!

 

[mermaid1957]

This one is a keeper! I omitted the nutmeg as some of the other reviewers did and added a little extra milk to thin out the sauce. I will make this one again.