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: 4
Cuisine: Global
Ingredients: 1 teaspoon basil; 118 milliliters plain breadcrumbs; 2 Tbsps butter; 59 milliliters carrot, diced; 118 milliliters celery, diced; 1 teaspoon powdered coriander; 1 egg (lightly beaten); 1 Tbsp extra virgin olive oil; 1 teaspoon garlic, chopped; 340 grams coconut juice (I used juice) or 12 ounces milk (I used juice); 1 Tbsp fresh lemon juice; 2 teaspoons lemon pepper; 6 Tbsps milk; 118 milliliters onion, diced; 4 servings paprika; 946 milliliters mashed red potatoes; 4 servings salt and pepper; 237 milliliters chopped shrimp (can be fresh, frozen, cooked); 283 grams carton frozen chopped spinach, thawed and drained; 454 grams tilapia fillet (4 6 oz filets); 1 Tbsp unsalted butter; 2 Tbsps white wine (I used Chardonnay)

Potato Encrusted Stuffed Tilapian is a pescatarian main course. One portion of this dish contains approximately 106g of protein, 24g of fat, and a total of 794 calories. This recipe covers 58% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up salt and pepper, milk, wine, and a few other things to make it today. To use up the juice you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert.

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.

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Carrot

Celery

Onion

Add garlic and saute 1 minute.

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Garlic

Add wine and reduce for 1 minute.

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Wine

Add lemon juice.

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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.

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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

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

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Tilapia. 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. One wine you could try is Mark West Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 13 dollars.