Potato Encrusted Stuffed Tilapia

Name: Potato Encrusted Stuffed Tilapia
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 1
Cuisine: Global
Ingredients: 1 teaspoon basil; 1 teaspoon basil; 118 milliliters plain breadcrumbs; 118 milliliters plain breadcrumbs; 2 Tbsps butter; 2 Tbsps butter; 59 milliliters carrot , diced; 59 milliliters carrot, diced; 118 milliliters celery , diced; 118 milliliters celery, diced; 1 teaspoon powdered coriander; 1 teaspoon powdered coriander; 1 egg (lightly beaten); 1 Tbsp extra virgin olive oil; 1 Tbsp extra virgin olive oil; 1 teaspoon garlic, chopped; 1 teaspoon garlic , chopped; 340 grams coconut juice (I used juice) or 12 ounces milk (I used juice); 340 grams coconut juice or milk (I used juice); 1 Tbsp fresh lemon juice; 1 Tbsp fresh lemon juice; 2 teaspoons lemon pepper; 2 teaspoons lemon pepper; 6 Tbsps milk; 6 Tbsps milk; 118 milliliters onion , diced; 118 milliliters onion, diced; 1 serving paprika; 946 milliliters mashed red potatoes; 1 serving salt and pepper

You can never have too many main course recipes, so give Potato Encrusted Stuffed Tilapian a try. This recipe serves 1. One serving contains 6321 calories, 846g of protein, and 187g of fat. It is a good option if you're following a pescatarian diet. Head to the store and pick up salt and pepper, onion, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Wash tilapia in cold water and pat dry.

Ingredients you will need

Tilapia

Water

Place in a bowl.

Equipment you will use

Bowl

Pour coconut juice to cover.Cover bowl and refrigerate 2 - 4 hours.STUFFING.

Ingredients you will need

Coconut Juice

Stuffing

Equipment you will use

Bowl

Heat

Saute pan.

Equipment you will use

Frying Pan

Add butter and EVOO.

Ingredients you will need

Butter

Extra Virgin Olive Oil

Saute celery, onion, carrot until tender.

Ingredients you will need

Carrot

Celery

Onion

Add garlic and saute 1 minute.

Ingredients you will need

Garlic

Add wine and reduce for 1 minute.

Ingredients you will need

Wine

Add lemon juice.

Ingredients you will need

Lemon Juice

Add shrimp and spinach.Continue cooking until shrimp is pink and spinach is hot.Stir in basil, corriander, lemon pepper, salt, pepper.

Ingredients you will need

Lemon Pepper

Spinach

Pepper

Shrimp

Basil

Salt

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.

Ingredients you will need

Breadcrumbs

Potato

Egg

Equipment you will use

Bowl

Add milk, butter, salt and pepper to potatoes and whip until smooth.

Ingredients you will need

Salt And Pepper

Potato

Butter

Milk

Add more milk if required to be able to spread potato.COMBINING.

Ingredients you will need

Potato

Spread

Milk

Spread 1/2 of the stuffing on one filet and cover with another filet.

Ingredients you will need

Stuffing

Spread

Place on well oiled baking sheet.

Equipment you will use

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.

Ingredients you will need

Frosting

Potato

Spread

Sprinkle with paprika.

Ingredients you will need

Paprika

Bake for 20 - 25 minutes until potato is slightly brown.

Ingredients you will need

Potato

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1teaspoon

basil 1teaspoon

basil 118milliliters

plain breadcrumbs 118milliliters

plain breadcrumbs 2Tbsps

butter 2Tbsps

butter 59milliliters

carrot , diced 59milliliters

carrot, diced 118milliliters

celery , diced 118milliliters

celery, diced 1teaspoon

powdered coriander 1teaspoon

powdered coriander 1

egg (lightly beaten)1Tbsp

extra virgin olive oil 1Tbsp

extra virgin olive oil 1teaspoon

garlic, chopped 1teaspoon

garlic , chopped 340grams

coconut juice (I used juice) or 12 ounces milk (I used juice)340grams

coconut juice or milk (I used juice)1Tbsp

fresh lemon juice 1Tbsp

fresh lemon juice 2teaspoons

lemon pepper 2teaspoons

lemon pepper 6Tbsps

milk 6Tbsps

milk 118milliliters

onion , diced 118milliliters

onion, diced 1serving

paprika 946milliliters

mashed red potatoes 1serving

salt and pepper 237milliliters

chopped shrimp (can be fresh, frozen, cooked)283grams

carton frozen chopped spinach, thawed and drained 283grams

carton frozen chopped spinach , thawed and drained 454grams

tilapia fillet (4 6 oz filets)1Tbsp

unsalted butter 1Tbsp

unsalted butter 2Tbsps

white wine (I used Chardonnay)2Tbsps

white wine (I used Chardonnay)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine

Tilapian on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Menage a Trois Limelight Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 11 dollars per bottle.