I love easy recipes that are company-ready in no time at all leaving you time to visit and enjoy the evening!
It seems I’m constantly taking existing recipes and tweaking them because I don’t have the ingredients called for. This recipe is a deviation of a recipe card from “My Great Recipes” – not even sure if they exist now. But by changing out ingredients and the manner in which the recipe is put together, it seems I’ve created an entirely new recipe using up ingredients I have on hand and making it my own in a manner. At any rate, this dish is definitely one you could serve guests without all the work associated with “company’s coming!”
Crab-Stuffed Tilapia Fillets with Lemon, Butter & Wine Sauce
- 2 Tilapia fillets
- Melted unsalted butter
- Lemon Butter Wine Sauce
- 1/4 cup shredded white cheddar cheese
- 1/4 cup shredded Mexican cheddar cheese or pepper cheddar
- 2 Tbsps cream cheese, softened
- 1/3 cup flaked imitation crab (or the real deal if you prefer)
- 1 1/2 Tbsps minced onion
- 1 Tbsp minced fresh cilantro
- 1/3 cup stale baguette crumbs
- 1 egg
- Salt & pepper to taste
- 2 Tbsps unsalted butter, melted
- 1/2 Tbsp fresh lemon juice
- 1 Tbsp white wine
Clean and wipe the fish dry with a paper towel Cut a slit in the long edge of the fish to create a pocket.
Prepare the filling by mixing all the filling ingredients together.
Fill the fillets with the stuffing (there will probably be some leftover.
Lightly oil ramekins with olive oil. Place the filets in the prepared ramekins and brush with melted butter. Sprinkle with paprika if desired. Place any leftover filling around the fillets.
Bake in preheated 375 degree oven for 25 minutes or until fish is cooked through.
For the sauce, place all ingredients in a small saucepan and heat through.
To serve, place ramekins on plates and drizzle sauce over the tops. Serve with broiled tomato halves and steamed broccoli drizzled with Meyer lemon olive oil.