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Potato Encrusted Stuffed Tilapia

1 lb tilapia fillet (4 6 oz filets)
12 ounces coconut juice (I used juice) or 12 ounces milk (I used juice)
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
12 cup celery, diced
12 cup onion, diced
14 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)
12 cup plain breadcrumbs
4 cups mashed red potatoes
6 tablespoons milk
2 tablespoons butter
salt and pepper


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

Source: www.food.com