I love fish and seafood. Flounder, tilapia, trout, catfish, shrimp, scallops, lobster – you name it!
I can eat it every day – my husband is a different story. I have to invent new ways to make the same fish taste very different.
This summer I’ve done the foil packets, the steaming, the grilling, the everything, so I decided to try a stuffed filet. I have never been successful in finding a recipe that I liked, thus decided to create my own.
Here it is – or at least I think it is but I didn’t write it down until this morning:
Jacqui’s Stuffed Tilapia on the Grill
- 5 tablespoons butter
- 3 tablespoons olive oil
- 1 small onion, chopped
- 1 small zucchini, unpeeled and chopped
- 1 pound peeled and deveined shrimp (if using larger shrimp, coarsely chop) – soak in white wine for a few minutes before cooking
- 1 1/2 teaspoons Old Bay
- 2 tbsp ea of fresh lemon thyme & dill
- white wine
- 1 cup Panko
- Salt and freshly ground black pepper
- 8 thin pieces of tilapia or other whitefish fillets, such as lemon sole, flounder or haddock (about 2 pounds total)
In a large skillet, heat the butter and oil. Add the onion and zucchini. Cook over medium-high heat, stirring often, until the vegetables are softened and lightly browned, about 6 minutes.
Add the shrimp, approx 1/4 c – 1/2 c wine, herbs and seafood seasoning and cook, stirring, until the seafood is just cooked through, 3 to 4 minutes. Do not over-wet. Remove from the heat.
Add the Panko and season to taste with salt and pepper.
Stuff filets and place in a Pam sprayed grill-safe foil baking pan. You may place extra stuffing alongside.
Pour white wine over fish – just to coat – and sprinkle with Old Bay. Cover with foil and cook on grill until cooked through – maybe 10 – 15 minutes depending on thickness of fish and temp of grill.
What are your favorite summer seafood recipes?
© 2012 J. H-M and CultureChoc2010.