Lobster Crusted Tilapia Recipes

Steps:

• Preheat the oven to 425 degrees.
• Spray the cooking spray evenly on a 13x9 baking dish. Lay all four tilapia fillets in the baking dish.
• Combine the panko bread crumbs and ½ cup of parmesan cheese in a small bowl. Set aside.
• Make the Parmesan base.
• In a medium bowl, mix ½ Celsius of parmesan cheese, 1 tablespoons parsley, and the refrigerated Alfredo sauce and stir to combine.
• Brush ¼ of the mixture evenly onto the tilapia fillets. Sprinkle the parmesan bread crumb mixture evenly over the fillets.
• Bake the tilapia on the top oven rack for 15 to 20 minutes. Fish is done when the internal temperature reaches 140 to 150 degrees.
• As the fish bakes, prepare the Parmesan Cream Sauce.
• In a medium saucepan, mix the remaining Parmesan base, along with the fresh basil, wine, and half and half cream. Heat the mixture over medium heat, stirring, until the sauce simmers.
• Place the cooked linguine into the saucepan and toss with the cream sauce. Serve with the baked tilapia fillets.
• If desired, garnish the entrée with additional parmesan cheese.

Steps:

• Preheat oven to 425 degrees.
• Spray a 9x13 baking dish with a non-stick cooking spray. Place Tilapia in a baking dish in a single layer and drizzle with melted butter and season with salt and pepper; set a side.
• In a small mixing bowl combine the Spinach and Artichoke Dip and the Lobster meat; stir well and place 1/3 cup of mixture on # smoothing to form an even crust.
• In a separate bowl, combine the Parmesan cheese and panko bread crumbs and sprinkle on the coated fish, covering well.
• Pour ¼ cup water around the fish, being careful not to wash away the mixture of coating.
• Bake for 15-20 minutes until fish flakes easily.

Steps:

• 1, FOR MACADAMIA CRUST: Mix all of first 4 crust ingredients well.
• 2. Spread crust out on to a baking sheet.
• 3. Bake in a 300°F oven for approximately 15 minutes or until golden brown, stirring occasionally.
• 4. FOR WHITE CHOCOLATE SAUCE: In a small non-reactive sauce pan add the shallot, wine and lemon juice. Bring to a boil and reduce heat. Simmer until liquid has reduced by 2/3.
• 5. In another saucepan add the heavy cream. Bring to a simmer and reduce by 1/3.
• 6, While liquids are reducing, cut the butter into small pieces.
• 7. Once liquids are reduced, remove from heat and strain the shallot lemon mixture and add it to the heavy cream.
• 8.Keeping the pan warm, slowly add 2-3 pieces of the butter to the lemon cream mixture while continually whisking. Continue to whisk while adding remaining butter.
• 9. Next whisk in the white chocolate until fully incorporated.
• 10. TILAPIA PREP: Spray a baking dish with non stick spray.
• 11. Place 4 tilapia fillets flesh side up.
• 12. Season filets with sea salt, pepper and paprika.
• 13. Brush Coconut Milk or Coco Lopez over the top of each fish filet.
• 14. Bake the prepared fish in a 350°F oven for approximately 10-15 minutes or until fish reaches 150°F internally.
• 15. PRESENTATION: Portion the chocolate sauce onto 4 plates.
• 16. Place the cooked fish on top of the chocolate sauce.
• 17. Top each filet with the macadamia topping. Enjoy!