white onion, finely chopped
tomatoes, seeded and finely chopped
( roma or plum works best)
jalapeno peppers, seeded and finely chopped
fresh cilantro leaves, chopped
lime, juice of
( or to taste)
( 51-60 size)
red bell pepper, diced
shredded monterey jack cheese
fresh lemon, juice of
chopped fresh parsley
Italian seasoned breadcrumbs, divided
1 1/2-2 lbs
fresh tilapia fillets
( 8 filets)
butter, cut into 12 pats
Reynolds Wrap Foil
- Tear 4 sheet of Reynolds Wrap Heavy Duty Aluminum Foil (12x18-inches each) set aside.
- Combine in a medium bowl the chopped onion, tomato, jalapeno peppers, cilantro, lime, and salt. Refrigerate for one hour or until ready to serve.
- Combine in another medium bowl the chopped shrimp, garlic, red bell pepper, shredded cheese, melted butter, lemon juice, parsley, and 1 1/4 cups bread crumbs. Toss to moisten evenly.
- Toss together in a shallow dish the remaining bread crumbs and garlic powder. Set aside.
- Rinse and pat dry each filet. Scoop scampi filling (about 1/3 cup heaping) and fill the center of four filets pressing to set the filling. Leave about 1/2 inch border around filet free from stuffing. Cover each with the remaining tilapia filets, pressing to seal edges together. Coat both sides of tilapia with bread crumb mixture.
- Place one pat of butter then stuffed filet in the center each sheet of Reynolds Wrap Heavy Duty Aluminum Foil®. Place two pats of butter on top of breaded filets then bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets and place on baking sheet.
- Bake in preheated oven at 375 degrees for 20 - 25 minutes until thoroughly cooked.
- Transfer to serving plate. Tear open each packet and serve each scampi stuffed tilapia packets with a heaping serving spoon of Pico over top of each portion.