Potato Encrusted Stuffed Tilapia
photo by CoolMonday
- Ready In:
- 1hr 10mins
- Ingredients:
- 23
- Serves:
-
4
ingredients
- 453.59 g tilapia fillet (4 6 oz filets)
- 340.19 g coconut juice (I used juice) or 340.19 g milk (I used juice)
-
STUFFING
- 14.79 ml unsalted butter
- 14.79 ml extra virgin olive oil
- 118.29 ml celery, diced
- 118.29 ml onion, diced
- 59.14 ml carrot, diced
- 4.92 ml garlic, chopped
- 283.49 g carton frozen chopped spinach, thawed and drained
- 29.58 ml white wine (I used Chardonnay)
- 14.79 ml fresh lemon juice
- 236.59 ml chopped shrimp (can be fresh, frozen, cooked)
- 4.92 ml powdered coriander
- 4.92 ml basil
- 9.85 ml lemon pepper
- salt and pepper
- 1 egg (lightly beaten)
- 118.29 ml plain breadcrumbs
-
POTATOES
- 946.36 ml mashed red potatoes
- 88.74 ml milk
- 29.58 ml butter
- salt and pepper
- paprika
directions
- Wash tilapia in cold water and pat dry.
- Place in a bowl.
- Pour coconut juice to cover.
- Cover bowl and refrigerate 2 - 4 hours.
- STUFFING.
- Heat Saute pan.
- Add butter and EVOO.
- Saute celery, onion, carrot until tender.
- Add garlic and saute 1 minute.
- Add wine and reduce for 1 minute.
- Add lemon juice.
- Add shrimp and spinach.
- Continue cooking until shrimp is pink and spinach is hot.
- Stir in basil, corriander, lemon pepper, salt, pepper.
- Remove from heat, put in bowl and allow to cool.
- When cool, blend in egg and breadcrumbs.
- POTATOES.
- Wash, peel, cut in half, boil till fork tender.
- Mash thoroughly.
- Add milk, butter, salt and pepper to potatoes and whip until smooth.
- Add more milk if required to be able to spread potato.
- COMBINING.
- Spread 1/2 of the stuffing on one filet and cover with another filet.
- Place on well oiled baking sheet.
- Spread the top with some of the potato mixture.
- Turn over and cover the sides and top (like frosting a cake).
- Do the same with the other filets.
- Sprinkle with paprika.
- Bake for 20 - 25 minutes until potato is slightly brown.
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RECIPE SUBMITTED BY
CoolMonday
United States
Sadly, CoolMonday passed away on November 16, 2007. She will be missed by her many friends at Recipezaar; and we're grateful for the fond memories we have.
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<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif" alt="Image hosted by Photobucket.com"> I'm the number one gramma of Rusty, Michael and Nikki. I know that because they told me so... hehehe...I live in the eternal city of lights, Las Vegas, Nevada. I stopped working about 3 years ago when I had some personal situations requiring my attention.
I do love pizza, especially cold for breakfast the next day.. Since I discovered Zaar, I now prepare a large family meal once a month and I enjoy saving recipes and passing them on to my daughter. Most of the dishes are from Recipezaar.. so thank you very much.
I have a good housekeeping cookbook that's about 40 years old and I love it... I have recipes I have saved over the years and have posted some of them.
My pet peeve???? hmmmm that would have to be rude or inconsiderate people. Another pet peeve is people who "tell it like it is".