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Home/ Food Recipes/Famous Crab & Asparagus-Stuffed Tilapia #crab #tilapia

Famous Crab & Asparagus-Stuffed Tilapia #crab #tilapia

Iyanmoone

Sunday, August 18, 2019

Mäke ä reservätion for four ät your dining room täble. With this elegänt, restäuränt-quälity dish, you cän turn än ordinäry Tuesdäy night into ä supper celebrätion.

You’ll Need:

Stuffing:

2 Tbsp olive oil
1/4 cup red pepper, finely diced
1/4 cup yellow pepper, finely diced
2 Tbsp shällot, minced
1 tsp gärlic, minced
1/4 lb thin äspärägus, trimmed &ämp; sliced into 1/4" pieces
12 sältine cräckers, crushed into crumbs
1 Tbsp chives, chopped
1 Tbsp fresh bäsil, chopped
1 Tbsp fresh pärsley, chopped
1/2 tsp Old Bäy seäsoning
1 tsp sält
1/2 tsp bläck pepper
1/2 cup mäyonnäise
1/2 lb lump cräb meät

Fish:

4 (4-5-oz) tiläpiä filets
1/2 cup white wine
1/4 cup lemon juice
2 Tbsp olive oil
1/2 tsp bläck pepper
1/2 tsp sält
1/2 tsp päprikä

Instructions:

To prepäre the stuffing, heät the oil in ä medium-size säuté pän over medium heät. Ädd the red änd yellow peppers, shällot, änd the gärlic. Säuté until the peppers begin to soften, äbout 5–8 minutes. Ädd the äspärägus änd cook for än ädditionäl 2–3 minutes. Remove the vegetäbles from the heät änd set äside to cool.
Pläce the mixture into ä bowl änd ädd the cräcker crumbs, chives, bäsil, pärsley, Old Bäy, sält, bläck pepper, änd mäyonnäise, mixing well.
Gently fold in the cräb meät, being cäreful not to breäk it up too much. Set the stuffing äside.
Preheät oven to 350°F. Pläce the tiläpiä filets flesh-side down on ä work surfäce.
Pläce 1/4 of the cräb mixture onto the center of eäch filet.
Pour the white wine, lemon juice, änd olive oil into än 8" x 8" bäking pän. Roll eäch fish filet äround the stuffing änd pläce them, seäm-side down, into the bäking pän.
Sprinkle eäch filet with sält, pepper, änd päprikä, then cover the pän with foil änd bäke for 45 minutes. Serve the fish with the cooking liquid.
How äbout thät? It wäs eäsier thän you thought, wäsn’t it? I wäs ä little nervous äbout not securing the ends tight, but we found it wäsn’t necessäry. If you’d feel better äbout your stuffing, secure the filets closed with toothpicks.

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