By MNLisaB on September 06, 2004
Photo by Starrynews
Photo by Starrynews
"This is my version of Ruby Tuesday's New Orleans Tilapia. Tilapia fillets are baked then topped with alfredo sauce, sauteed red peppers and garlic cooked shrimp. I'm not very good at copycatting recipes, but we had this last night and it was mighty fine."
Serving Size: 1 (578 g)
Servings Per Recipe: 4
"Excellent recipe! Will be making this many times in the future."
"This was a lot better than I thought it would be. I had to make my own Creole seasoning, which I feel may have had something to do with the enhancement of flavor. It was easy to do, I cheated of course and saute'd the peppers, then the shrimp, and then added the Alfredo and let sit on warm heat until the fish was ready. My BF & I will be doing this one again. Thanks for posting."
""Oh wow," is what my family said after tasting this recipe. I had never paired fish with alfredo sauce before, so this was novel to them. My only addition was to add some black pepper to the creole seasoning since we like a little more heat. Other than that, I paired this with fettucine and broccoli mixed with the alfredo sauce, and this recipe is definitely a keeper."
"I tried today and it was a success at home.... But I made a little change in it... I added green peppers, onions, a little celery and leeks beside the red peppers.... Didn't used creole but Italian herbs and the basics salt and pepper... It was delicious....."
"I made this one evening when my parents came over for dinner and it was excellent. It was really easy to make. We loved it. I will be making this again."
"Simply Delicious! my family loved it, I will make it again and again...."
"Made this for Septembers Tag Game ~ Las Gambas ~ Shrimp and what a wonderful dinner. Served it to company and not one bite was left. They went home with the recipe. Definately going into my Favorites of 2011."
"My family and I had this recipe, and I don't do creole so I substituted Old Bay. Excellent!!!!! This recipe is definately a KEEPER. Gonna add this to my cookbook!"
"This was very good! I used Bertolli's Alfredo sauce and precooked shrimp -no red peppers. I just melted the butter, sauteed the garlic, and then dumped the shrimp and alfredo in the pan to warm up! Very easy! I served with fettucine noodles to use the whole jar of alfredo, but next time, I won't do that as it was too rich for my taste. Defintely a keeper!"
"INCREDIBLE!!!!!!....TILAPIA at it's very finest....5 star for sure....Thank you so much for a recipe that will be my go to Tilapia... filed under Fish for Fantastic!!!!!!"
"Delicious! I used our favorite jarred roasted garlic alfredo and then sauteed the red pepper and shrimp together in the same dish (as I already had all burners going for other parts of the meal!) Served over spaghetti squash and alongside Recipe #408733, it made an elegant and delicious meal. Thanks for sharing!"
"This was my first time cooking and eating tilapia. Outstanding! We really liked the flavor of the tilapia and this recipe was awesome. It was easy enought to make on a busy weeknight, but tasted like a special dinner. Thanks for a great recipe!"
"This is a keeper! My husband loves RT's but we have to drive two hours to go there ~ no more! I just spiced up my Grandmother's white sauce for this instead of using Alfredo ~ added some parmesan and sour cream. Used Soul Seasoning (Creole) on the fish. Had frozen cooked shrimp on hand ~ SO easy. Thanks for the recipe!!"
"Really really good!"
"I did not use the red peppers. Being from Louisiana, I used quite a bit of Tony Chachere's. Everyone raved about this. It was quick and easy and will definitely be made again!"
"This was a really good recipe, I mixed up my own cajun seasonings and pan seared the fish instead of broiling it(blackened) I also didn't have a Red Bell but I used roasted red pepper alfredo sauce. I served it Just like Ruby Tuesdays with steamed broccoli and wild rice. My husband and I were enjoying an empty nest due to the kids on Spring break but still wanted to save money, we felt just like we were in the restaurant and paired it with a glass of white wine."
"This is really good. I liked it. I didn't have a red bell on me, however, I had a jar of roasted red bell peppers in the fridge. So, I used that, and let me tell you, it was perfect! I served it with some pasta. Thanks so much for a great recipe!"
"Excellent! I switched the creole seasoning for old bay, which worked wonderfully. I will definitely be making this more often."