STUFFED TILAPIA W/ POBLANO CREAM SAUCE
This recipe makes great use of tilapia fish. You could also substitute catfish fillets. Easy to throw together recipe.
Provided by Wing-Man
Categories Tilapia
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350F degrees.
- Stuffing:.
- Combine stuffing ingredients and hand mix well.
- On a oiled baking sheet or 2 lay out half of the fillets.
- Place the stuffing on each fillet.
- Top with remaining fillets and lightly press together.
- Sprinkle with Cajun seasoning or seasoned salt.
- Bake at 350F for 25 to 30 minutes.
- Cream Sauce:.
- Add all cream sauce ingredients in a blender.
- Puree until smooth.
- Add other spices if you wish.
- Serve fish generously topped with sauce.
Nutrition Facts : Calories 414.3, Fat 10.9, SaturatedFat 5.2, Cholesterol 181.8, Sodium 1088, Carbohydrate 4.9, Fiber 0.8, Sugar 2.5, Protein 73.3
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De'Zyire Fulmore
[email protected]I made this dish for a dinner party and it was a huge success! My guests loved it. The tilapia was cooked perfectly and the sauce was flavorful and creamy. I will definitely be making this again.
Rahma Hassani
[email protected]This dish was easy to make and it turned out great! The tilapia was cooked perfectly and the sauce was flavorful and creamy. I would definitely recommend this recipe.
Ff Fff
[email protected]I'm not a big fan of fish, but this dish was amazing! The tilapia was cooked perfectly and the sauce was flavorful and creamy. I will definitely be making this again.
sheikh adeel
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. The tilapia is moist and flaky and the sauce is rich and creamy.
Mohammad Jahidul
[email protected]I made this dish last night and it was a hit! My family loved it. The sauce is so flavorful and the tilapia is cooked to perfection.
Leonard Jonas
[email protected]This dish was absolutely delicious! The tilapia was cooked perfectly and the poblano cream sauce was flavorful and creamy. I will definitely be making this again.