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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A adaptation of a family flounder dish. Tilapia is much cheaper and it went well with this stuffing. I particularly like mom's glaze over the top, it makes a mundane fish more special and elevates it to a company ready dish. Ingredients:
16 small to medium tilapia fillets, aim for the same size; you are making a tilapia sandwich with the stuffing. |
salt and pepper for sprinkling |
juice of three lemons, divided use |
10 slices of white bread, toasted and cubed |
1/2 teaspoon of dry mustard |
1/2 teaspoon of dried dill weed |
4 tablespoons of minced shallots |
1 tablespoon of dry white vermouth |
1 can of artichoke hearts, drained and chopped |
1 cup of chicken broth more or less as needed |
1 refrigerator can of crabmeat (cheapest, not fancy; you're mixing it in a stuffing here) drained |
1 cup of butter, melted divided use |
1 egg yolk |
1/2 cup of heavy cream, whipped to soft peaks |
1/8 teaspoon of salt |
1/4 cup of parmesan cheese |
1/4 cup of toasted bread crumbs |
Directions:
1. Preheat oven to 350 degrees
2. LIne a sheet pan with foil (you want something with sides here).
3. Lightly grease the foil (I use my butter wrappers for this)
4. Lay 8 of the tilapia fillets on the baking sheet.
5. Sprinkle lightly with salt and pepper and a squeeze of lemon juice.
6. In a large bowl, combine bread cubes, shallots dill, mustard, vermouth, artichokes and crabmeat.
7. Add 1/2 cup of melted butter and enough chicken broth to moisten You want it to hold together and not fall apart here..
8. Top each tilapia with a scoop of filling, flatten slightly.
9. Top with remaining tilapia fillet (match up sizes if you can)
10. Sprinkle with more salt and pepper and some more dill.
11. Cover with foil tent. Bake in oven for 15 minutes.
12. While fish is in oven, make glaze. Beat yolk and salt until foamy.
13. Gradually add in 2 tablespoons of melted butter.
14. Mix remaining butter with 2 teaspoons of lemon juice and add to the egg yolk mixture. Fold in the whipped cream.
15. Pull stuffed fish out of oven, remove foil
16. Turn oven to broil Spoon a generous spoon of glaze over each fish piece. Sprinkle with bread crumbs and parmesan cheese.
17. Broil until golden brown and toasted.
18. .“Fish, to taste right, must swim three times -in water, in butter, and in wine.”
19. Polish proverb
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