Potato Encrusted Stuffed Tilapia

Total Time
1hr 10mins
Prep 45 mins
Cook 25 mins

I guess I'm going to consider this a Yankee recipe because fish and potatoes are a mainstay along the coast. So glad Susie picked out my favorite ingredients. This has been fun creating recipes. Be sure to use small red potatoes.. russets will not stick.

Ingredients Nutrition

Directions

  1. Wash tilapia in cold water and pat dry.
  2. Place in a bowl.
  3. Pour coconut juice to cover.
  4. Cover bowl and refrigerate 2 - 4 hours.
  5. STUFFING.
  6. Heat Saute pan.
  7. Add butter and EVOO.
  8. Saute celery, onion, carrot until tender.
  9. Add garlic and saute 1 minute.
  10. Add wine and reduce for 1 minute.
  11. Add lemon juice.
  12. Add shrimp and spinach.
  13. Continue cooking until shrimp is pink and spinach is hot.
  14. Stir in basil, corriander, lemon pepper, salt, pepper.
  15. Remove from heat, put in bowl and allow to cool.
  16. When cool, blend in egg and breadcrumbs.
  17. POTATOES.
  18. Wash, peel, cut in half, boil till fork tender.
  19. Mash thoroughly.
  20. Add milk, butter, salt and pepper to potatoes and whip until smooth.
  21. Add more milk if required to be able to spread potato.
  22. COMBINING.
  23. Spread 1/2 of the stuffing on one filet and cover with another filet.
  24. Place on well oiled baking sheet.
  25. Spread the top with some of the potato mixture.
  26. Turn over and cover the sides and top (like frosting a cake).
  27. Do the same with the other filets.
  28. Sprinkle with paprika.
  29. Bake for 20 - 25 minutes until potato is slightly brown.
Most Helpful

Potato did not stick, but very tasty.

Pabbit March 04, 2005