I’m off on my annual vacation! But—just because I’m away doesn’t mean you can’t tune in for In the Kitchen with David. It’s “Stuff-It” month this January and we’re offering recipe ideas of all kinds…all stuffed, of course! I’m leaving you in some very capable hands while I’m away. The first pair happen to belong to my dear friend Jill Bauer, who’s joining you on Wednesday and showing you my recipe for Crab & Asparagus-Stuffed Tilapia. Talk about a healthy start to the new year. And, since you’ll have time to do some cooking on New Year’s Day, why not make it your meal that evening!
Crab & Asparagus-Stuffed Tilapia
This recipe is prepared with the 10-Piece Hard Anodized Cookware Set with Color Nonstick by MarkCharles (K38725).
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
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.
How about that? It was easier than you thought, wasn’t it? I was a little nervous about not securing the ends tight, but we found it wasn’t necessary. If you’d feel better about your stuffing, secure the filets closed with toothpicks.
Your blog question today is what’s your favorite stuffed recipe? Do you like stuffed shells? Turkey and stuffing? Cannoli? Éclairs? Give it some thought and join Jill on Wednesday at 8pm ET. Happy New Year, foodies!
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