FISH (3)

Wednesday - April 1, 2015 12:00 am

Crab & Asparagus-Stuffed Tilapia

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Ingredients:

  • Stuffing:
  • 2 Tbsp olive oil
  • 1/4 cup red pepper, finely diced
  • 1/4 cup yellow pepper, finely diced
  • 2 Tbsp shallot, minced
  • 1 tsp garlic, minced
  • 1/4 lb thin asparagus, trimmed & sliced into 1/4" pieces
  • 12 saltine crackers, crushed into crumbs
  • 1 Tbsp chives, chopped
  • 1 Tbsp fresh basil, chopped
  • 1 Tbsp fresh parsley, chopped
  • 1/2 tsp Old Bay seasoning
  • 1 tsp salt 1/2 tsp black pepper
  • 1/2 cup mayonnaise
  • 1/2 lb lump crab meat

Fish:

  • 4 (4-5-oz) tilapia filets
  • 1/2 cup white wine
  • 1/4 cup lemon juice
  • 2 Tbsp olive oil
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp paprika

 

  • To prepare the stuffing, heat the oil in a medium-size sauté pan over medium heat. Add the red and yellow peppers, shallot, and the garlic. Sauté until the peppers begin to soften, about 5–8 minutes. Add the asparagus and cook for an additional 2–3 minutes. Remove the vegetables from the heat and set aside to cool. Place the mixture into a bowl and add the cracker crumbs, chives, basil, parsley, Old Bay, salt, black pepper, and mayonnaise, mixing well. Gently fold in the crab meat, being careful not to break it up too much. Set the stuffing aside.Preheat oven to 350°F. Place the tilapia filets flesh-side down on a work surface. Place 1/4 of the crab mixture onto the center of each filet.Pour the white wine, lemon juice, and olive oil into an 8" x 8" baking pan. Roll each fish filet around the stuffing and place them, seam-side down, into the baking pan.Sprinkle each filet with salt, pepper, and paprika, then cover the pan with foil and bake for 45 minutes. Serve the fish with the cooking liquid.  
Wednesday - April 1, 2015 12:00 am

Balsamic Fish Tacos

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Ingredients

  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 4 Tilapia Fillets, cut into 1 inch pieces (you may substitute any other firm, white fish)
  • 2 Tablespoons Zatarains Creole Seasoning
  • ¼ teaspoon Kosher salt
  • ½ head red cabbage, coarsely chopped
  • 3 green onions, diced
  • ½ cup Marzetti Simply Dressed Balsamic Salad Dressing
  • 1 large tomato, seeded and diced
  • 2 cups Basil Asiago cheese
  • 6 small tortillas, warmed 

Instructions

In a large skillet, heat olive oil and butter over medium heat, until butter is melted. Toss Tilapia fillet pieces with Creole seasoning. Add to the skillet and cook over medium heat for 5 minutes, stirring occasionally. Sprinkle with salt. While fish is cooking, toss chopped cabbage and onion with Marzetti Simply Dressed Balsamic Salad Dressing. Once combined, add to the skillet with the fish and continue stirring over medium heat until cabbage becomes tender and fish is completely cooked through (approximately 5 minutes). Remove from heat. Assemble the tortillas with shredded cheese, fish and cabbage mixture, and topped with diced tomatoes. Drizzle with additional Marzetti Simply Dressed Balsamic Salad Dressing, if desired.

Thursday - March 12, 2015 12:00 am

Bayou Gumbo

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  • 3 tbsp. Pillsbury Best All-Purpose Flour
  • 3 tbsp. oil
  • 1/2 lb. smoked sausage, cut into 1/2 inch slices
  • 2 cups frozen cut okra
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1/4 tsp. ground red pepper (cayenne)
  • 1/4 tsp. pepper
  • 1 can (14.5 ounce) diced tomatoes, undrained
  • 1 pkg. (12 ounce) frozen shelled deveined cooked medium shrimp, rinsed
  • 1 1/2 cups uncooked regular long-grain white rice
  • 3 cups water

 

In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart slow cooker. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours,. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in slow cooker; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice. Makes 6 servings

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