GARLIC ALFREDO TILAPIA
My version of Ruby Tuesday's New Orleans Seafood, minus the shrimp. I merged a few different recipes and came up with this. It comes pretty close! Three fillets are usually enough for my husband, my toddler, and myself. I serve this with rice and steamed broccoli, to really feel like Ruby Tuesday's recipe!
Provided by youngwoman
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Brush the tilapia fillets with oil on both sides, season with Creole seasoning to taste, then place into a 9x13-inch baking dish.
- Bake in the preheated oven until the flesh is no longer translucent, and the fish flakes easily with a fork, about 10 minutes.
- Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the garlic, and cook until the garlic has softened and the aroma has mellowed, about 2 minutes. Stir in the Alfredo sauce and bring to a simmer. Reduce the heat to low, and keep warm until the fish is ready. Pour the sauce over the fish to serve. Sprinkle with additional Creole seasoning if desired.
Nutrition Facts : Calories 435.1 calories, Carbohydrate 4.4 g, Cholesterol 89.3 mg, Fat 35 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 13.7 g, Sodium 1088.9 mg, Sugar 2 g
SPICY ALFREDO SAUTEED FISH FILLETS
From "Pam Johnson's Gulf Coast Kitchen Seafood" Cookbook (p. 75). "Serving Suggestion: Great with rice pilaf, steamed asparagus, salad and garlic bread. The extra sauce is to-die-for drizzled over garlic bread." And it is! I have both of the cookbooks associated with Pam's recipes published in Texas Saltwater Fishing Magazine and highly recommend them!
Provided by Red Robin
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Check fillets for small bones, rinse and pat dry with paper towels.
- Sprinkle both sides of fillets lightly with Cajun seasonng and lemon pepper.
- Heat cast iron or non-stick skillet, add butter and olive oil.
- Place fillets in hot skillet, sear several minutes per side until light brown and easily flake in thickest parts.
- Drain Rotel and mix with Alfredo Sauce.
- Pour Alfredo/Rotel mixture evenly over fillets.
- Reduce heat and continue cooking several minutes until sauce mixture begins to brown at edges.
- Remove from heat, cover and let rest for five minutes or more to allow flavors to blend.
Nutrition Facts : Calories 348.6, Fat 14.5, SaturatedFat 5, Cholesterol 139.9, Sodium 227.6, Protein 51.8
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