Stuffed Tilapia W Poblano Cream Sauce Recipes

Steps:

• In a large skillet, saute onion and celery in 1/4 cup butter until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, pimientos and seafood seasoning. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks., Place seam side down in a greased 9-in. square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika., Bake, uncovered, at 400° until fish just begins to flake easily with a fork, 25-30 minutes. Discard toothpicks. Spoon pan juices over fish.

Steps:

• Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.

Steps:

• Preheat the oven to 375 degrees F (175 degrees C).
• Grease a baking sheet with cooking spray. Place the tilapia fillets on the sheet, and coat them lightly with cooking spray. Spoon the melted margarine over each fillet, then drizzle with 2 tablespoons of lemon juice. Season with lemon pepper and 2 tablespoons of dill.
• Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily.
• While the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend.
• Place fillets onto serving plates, and spoon sauce around them in a decorative fashion.

Steps:

• Preheat Broiler.
• Poblano Sauce: Prepare Poblano chilies by roasting under broiler until they are fully blistered.
• Remove chilies from broiler and turn off oven.
• Put chilies in a brown paper bag to steam for 10 minutes. Allow to cool, then peel and remove seeds and stems. Cut peppers and put into medium sized bowl.
• In a saucepan combine oil, Poblano peppers, onions, cilantro leaves, garlic and seasoning. sauté over high heat, stirring occasionally, 2 minutes. Stir in stock, bring to a boil, and boil vigorously, 18 minutes. Reduce heat to medium, stir in heavy cream, and simmer 2 minutes. Transfer sauce to blender or food processor and puree until smooth. For a smoother sauce, you can strain sauce as well.
• Tilapia: Melt in a butter large heavy skillet. Add garlic and sauté for about 30 seconds. Season tilapia filets with salt and pepper and add to pan. Cook over moderately high heat until browned, 3 minutes per side.
• Remove tilapia filets from the pan leaving the garlic butter and arrange tilapia in a baking dish just large enough to hold them in a single layer. Add mushrooms to skillet. Cover and sauté for about 15 minutes.
• When mushrooms are close to done, preheat oven to 350 degrees.
• Pour mushrooms over tilapia. Pour sauce over tilapia and mushrooms. Sprinkle cheese over the top.
• Bake for about 10 minutes or until sauce is bubbling and tilapia is cooked through.
• Serve with rice and refried beans on the side and flour tortillas for dipping.

Steps:

• Pre-heat oven to 350F degrees.
• Stuffing:.
• Combine stuffing ingredients and hand mix well.
• On a oiled baking sheet or 2 lay out half of the fillets.
• Place the stuffing on each fillet.
• Top with remaining fillets and lightly press together.
• Sprinkle with Cajun seasoning or seasoned salt.
• Bake at 350F for 25 to 30 minutes.
• Cream Sauce:.
• Add all cream sauce ingredients in a blender.
• Puree until smooth.
• Add other spices if you wish.
• Serve fish generously topped with sauce.

Steps:

• Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
• In a medium bowl, combine crab cake mixture, sour cream, green chiles, and cilantro.
• Stuff mixture into halved peppers and arrange side-by-side in bottom of prepared pan. Sprinkle cheese over filling.
• Bake 10 to 12 minutes, until filling is hot and cheese is golden and bubbly. Serve hot.
• In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.

Steps:

• Preheat oven to 400°F.
• chop the onion and celery into fine pieces.
• flake the crabmeat and check for pieces of shells.
• Sauté onion and celery in butter until tender.
• add parsley and remove from heat.
• stir in the bread crumbs, crab meat, lemon juice and cayenne pepper.
• Spray casserole or oven pan with cooking spray.
• Spread the mixture over the tilapia fillets and roll them up placing seam side down in dish. Place any leftover stuffing around fillets.
• Sprinkle with melted butter and paprika.
• Place in a 400°F oven for about 20 to 25 minutes until the tilapia flakes easily with a fork.