Potato Encrusted Stuffed Tilapia Recipe

Name: Potato Encrusted Stuffed Tilapia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb tilapia fillet (4 6 oz filets); 12 ounces coconut juice (I used juice) or 12 ounces milk (I used juice); STUFFING; 1 tablespoon unsalted butter; 1 tablespoon extra virgin olive oil; 1/2 cup celery, diced; 1/2 cup onion, diced; 1/4 cup carrot, diced; 1 teaspoon garlic, chopped; 1 (10 ounce) carton frozen chopped spinach, thawed and drained; 2 tablespoons white wine (I used Chardonnay); 1 tablespoon fresh lemon juice; 1 cup chopped shrimp (can be fresh, frozen, cooked); 1 teaspoon powdered coriander; 1 teaspoon basil; 2 teaspoons lemon pepper; salt and pepper; 1 egg (lightly beaten); 1/2 cup plain breadcrumbs; POTATOES; 4 cups mashed red potatoes; 6 tablespoons milk; 2 tablespoons butter; salt and pepper; paprika

Servings: persons

1 lb tilapia fillet (4 6 oz filets)
12 ounces coconut juice (I used juice) or 12 ounces milk (I used juice)
STUFFING
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1/2 cup celery, diced
1/2 cup onion, diced
1/4 cup carrot, diced
1 teaspoon garlic, chopped
1 (10 ounce) carton frozen chopped spinach, thawed and drained
2 tablespoons white wine (I used Chardonnay)
1 tablespoon fresh lemon juice
1 cup chopped shrimp (can be fresh, frozen, cooked)
1 teaspoon powdered coriander
1 teaspoon basil
2 teaspoons lemon pepper
salt and pepper
1 egg (lightly beaten)
1/2 cup plain breadcrumbs
POTATOES
4 cups mashed red potatoes
6 tablespoons milk
2 tablespoons butter
salt and pepper
paprika

1
Wash tilapia in cold water and pat dry.
2
Place in a bowl.
3
Pour coconut juice to cover.
4
Cover bowl and refrigerate 2 - 4 hours.
5
STUFFING.
6
Heat Saute pan.
7
Add butter and EVOO.
8
Saute celery, onion, carrot until tender.
9
Add garlic and saute 1 minute.
10
Add wine and reduce for 1 minute.
11
Add lemon juice.
12
Add shrimp and spinach.
13
Continue cooking until shrimp is pink and spinach is hot.
14
Stir in basil, corriander, lemon pepper, salt, pepper.
15
Remove from heat, put in bowl and allow to cool.
16
When cool, blend in egg and breadcrumbs.
17
POTATOES.
18
Wash, peel, cut in half, boil till fork tender.
19
Mash thoroughly.
20
Add milk, butter, salt and pepper to potatoes and whip until smooth.
21
Add more milk if required to be able to spread potato.
22
COMBINING.
23
Spread 1/2 of the stuffing on one filet and cover with another filet.
24
Place on well oiled baking sheet.
25
Spread the top with some of the potato mixture.
26
Turn over and cover the sides and top (like frosting a cake).
27
Do the same with the other filets.
28
Sprinkle with paprika.
29
Bake for 20 - 25 minutes until potato is slightly brown.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 lb tilapia fillet (4 6 oz filets), 12 ounces coconut juice (I used juice) or 12 ounces milk (I used juice), STUFFING, 1 tablespoon unsalted butter, and more.

Yes, Potato Encrusted Stuffed Tilapia falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Encrusted Stuffed Tilapia

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