POTATO ENCRUSTED STUFFED TILAPIA

Steps:

• 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.