Potato Encrusted Stuffed Tilapia Recipes

POTATO-CRUSTED TILAPIA

Steps:

• Combine shredded potatoes, shallot, honey mustard, red pepper flakes, garlic salt, and black pepper in a bowl. Spread each portion of fish with 1 teaspoons mayonnaise and top with 1/4 the potato mixture, pressing onto the fish.
• Heat oil in a large nonstick skillet over medium-high heat. Carefully place fish in the skillet, potato-side down and cook until crispy and browned, 4 to 5 minutes. Turn fish over gently, reduce heat to medium, and continue cooking until fish flakes easily using a fork, 4 to 5 minutes more.
• Serve fish with lemon wedges.

POTATO ENCRUSTED STUFFED TILAPIA

Steps:

• Wash tilapia in cold water and pat dry.
• Place in a bowl.
• Pour coconut juice to cover.
• Cover bowl and refrigerate 2 - 4 hours.
• STUFFING.
• Heat Saute pan.
• Add butter and EVOO.
• Saute celery, onion, carrot until tender.
• Add garlic and saute 1 minute.
• Add wine and reduce for 1 minute.
• Add lemon juice.
• Add shrimp and spinach.
• Continue cooking until shrimp is pink and spinach is hot.
• Stir in basil, corriander, lemon pepper, salt, pepper.
• Remove from heat, put in bowl and allow to cool.
• When cool, blend in egg and breadcrumbs.
• POTATOES.
• Wash, peel, cut in half, boil till fork tender.
• Mash thoroughly.
• Add milk, butter, salt and pepper to potatoes and whip until smooth.
• Add more milk if required to be able to spread potato.
• COMBINING.
• Spread 1/2 of the stuffing on one filet and cover with another filet.
• Place on well oiled baking sheet.
• Spread the top with some of the potato mixture.
• Turn over and cover the sides and top (like frosting a cake).
• Do the same with the other filets.
• Sprinkle with paprika.
• Bake for 20 - 25 minutes until potato is slightly brown.

POTATO CRUSTED TILAPIA

Steps:

• Preheat the oven to 375 degrees F. Place the fish fillets on a work surface and season with salt and pepper. Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted and the oil is hot add the potato side down in a single layer. Completely cover the surface of the pan, overlaying the potatoes like shingles. Sprinkle the potatoes with salt and pepper, and the 1 tablespoon rosemary leaves. Cook for 2 mins. Add the tilapia fillets on top of the potato layer Place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes. Meanwhile, combine the extra-virgin olive oil, chives, the remaining 1 tablespoon rosemary, salt and pepper in a small bowl. To serve, place the fish on serving plates, potato side up. Drizzle the fish and the plate with the chive oil. Serve immediately.

CASHEW CRUSTED STUFFED TILAPIA

Steps:

• Combine all Cashew Crust ingredients in a small bowl and mix well.
• Rinse tilapia and pat dry.
• Whisk egg white in a small bowl and pour onto a small plate.
• Lightly flour one side of the tilapia fillets (fish should be covered in a fine dust layer of flour).
• Dredge floured side of fillet in egg white and then in Cashew Crust mixture.
• Set coated fillets (crust side up) on waxed paper and let set.
• Meanwhile, mix all the stuffing ingredients in a medium bowl.
• Carefully turn tilapia fillets over and squeeze lemon juice on fillets.
• Spread Stuffing evenly over fillet and fold so that the thicker side is on top (Use toothpicks to hold together if your fillets are small).
• Place in buttered baking dish and replace any crust that was wiped away.
• Cook at 350 degrees for 20 - 25 minutes.

POTATO ENCRUSTED TILAPIA #5FIX

Steps:

• Pat potatoes dry and mix with leeks.
• Heat the oil and butter in a large nonstick skillet until hot.
• Spoon 4 small, evenly spaced mounds of the shredded potatoes and leeks, each about 1/3 cup, into the skillet.
• Place fish onto each pile of potatoes and cover the fish with the remaining potatoes. Cook over medium-high heat for 6 to 7 minutes.
• Flip and repeat for the other side. Cook until golden.
• I like to serve with lemon and horseradish.