Tilapia Stuffed Pitas Recipes

CRAB-STUFFED TILAPIA

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.

TILAPIA STUFFED PITAS

Steps:

• Mix anchovy and feta cheese and stir in mayonnaise, Italian salad dressing, cayenne pepper, black pepper and salt.
• Heat up the olive oil in a skillet over medium-strong heat.
• Season tilapia with lemon pepper, cayenne and salt. Heat the oil in a skillet and fry the tilapia fillets until they are brown on one side.
• Turn and continue to fry until the other side is brown and the fish can be easily flaked with a fork.
• Warm the pita breads in the oven or in the microwave to soften.
• Fill the pita breads with lettuce, onion, tilapia fillets and plenty of feta cheese sauce.

SMOKED TURKEY STUFFED PITAS

Steps:

• Core and seed the pepper and peel the jicama. Cut the pepper, zucchini, and jicama into thin strips.
• In a small saucepan, bring the lemon juice to a boil over medium heat. Boil 2-3 minutes, until juice is reduced to 1 tablespoon. Remove from heat and let stand 1 minute. Stir in the butter until it is melted and incorporated. Set aside.
• Heat the oil in a non-stick skillet. Add the pepper, zucchini, jicama, and turkey and saute for 2-3 minutes.
• Add the water and saute another 3-4 minutes, until the vegetables are tender.
• Drizzle with lemon butter. Season with salt and pepper to taste and toss to blend.
• Cut pitas in half cross-wise and stuff with vegetable/turkey mixture.

VEGETABLE STUFFED PITAS

Steps:

• Combine first 5 ingredients in a medium bowl, add 2 tablespoons oregano, tossing gently.
• Set aside.
• Combine remaining 1 tablespoon oregano, low fat yogurt and pepper, stir well.
• Spread inside of each pita half with 2 tablespoons yogurt mixture.
• Spoon 1 cup veggie mixture into each bread pocket.
• Serve immediately.

CHICKEN SALAD STUFFED PITAS

Steps:

• In a small bowl, stir together mayonnaise, sour cream, blue cheese and pepper.
• In a small bowl, stir together mayonnaise, sour cream, blue cheese and pepper.
• In a medium bowl, stir together lettuce, chicken, bacon, celery and tomatoes. Season with salt and pepper. Drizzle the sour cream/mayonnaise dressing over the chicken mixture; toss gently to coat. Spoon 1/2 cup chicken salad into each pita half. Serve immediately.
• In a medium bowl, stir together lettuce, chicken, bacon, celery and tomatoes. Season with salt and pepper. Drizzle the sour cream/mayonnaise dressing over the chicken mixture; toss gently to coat. Spoon 1/2 cup chicken salad into each pita half. Serve immediately.