Crab Stuffed Tilapia by Dolce Vita World Bistro:
1 small onion
1 celery rib
4 tablespoons unsalted butter
¼ cup fresh parsley
½ cup breadcrumbs, unseasoned
8 ounces white crab meat
1 tablespoon lemon juice
1⁄8 tablespoon cayenne pepper
4 (6 ounce) tilapia fillets, approximately 6 oz each
2 tablespoons butter, melted
Paprika
Directions:
Preheat oven to 400°F. Chop the onion and celery into fine pieces. Flake the crab meat 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.
With a honey beurre blanc:
1 cup dry white wine
½ cup white wine vinegar
1 Tbsp finely chopped shallots
1 lb unsalted butter, cold
Salt, to taste
Herbed basmati rice:
1 cup uncooked long-grain (white) basmati rice
1 3/4 cups water
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh scallions, white and green parts
Pinch freshly ground black pepper
Sautéed Asparagus
