Best Scampi Stuffed Tilapia With Pico De Gallo Rsc Recipes

SCAMPI STUFFED TILAPIA WITH PICO DE GALLO #RSC

Scampi Stuffed Tilapia With Pico De Gallo #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. This ties three of my favorites: fish, shrimp scampi, and Pico de Gallo in a tasty meal! The preparation is so versatile that if you didnt want to bake this in your oven you could easily alter the recipe to take it out on the grill or even the crock pot! I created this recipe one weekend to treat my family to a flavor packed dinner plus make it easy on myself for the clean-up.

Provided by ChefNOID

Categories < 60 Mins

Time 37m

Yield 4 stuffed filets, 4 serving(s)

Number Of Ingredients 18

Ingredients

1 small white onion, finely chopped
4 medium tomatoes, seeded and finely chopped (roma or plum works best)
2 small jalapeno peppers, seeded and finely chopped
1/2 cup fresh cilantro leaves, chopped
1 medium lime, juice of
1/2 teaspoon salt (or to taste)
1/2 lb shrimp (51-60 size)
3 teaspoons garlic, minced
1/4 cup red bell pepper, diced
1/2 cup shredded monterey jack cheese
2/3 cup butter, melted
1/2 medium fresh lemon, juice of
1 tablespoon chopped fresh parsley
2 cups Italian seasoned breadcrumbs, divided
1/2 teaspoon garlic powder
1 1/2-2 lbs fresh tilapia fillets (8 filets)
1/4 cup butter, cut into 12 pats
Reynolds Wrap Foil

Steps:

Tear 4 sheet of Reynolds Wrap Heavy Duty Aluminum Foil (12x18-inches each) set aside.
Combine in a medium bowl the chopped onion, tomato, jalapeno peppers, cilantro, lime, and salt. Refrigerate for one hour or until ready to serve.
Combine in another medium bowl the chopped shrimp, garlic, red bell pepper, shredded cheese, melted butter, lemon juice, parsley, and 1 1/4 cups bread crumbs. Toss to moisten evenly.
Toss together in a shallow dish the remaining bread crumbs and garlic powder. Set aside.
Rinse and pat dry each filet. Scoop scampi filling (about 1/3 cup heaping) and fill the center of four filets pressing to set the filling. Leave about 1/2 inch border around filet free from stuffing. Cover each with the remaining tilapia filets, pressing to seal edges together. Coat both sides of tilapia with bread crumb mixture.
Place one pat of butter then stuffed filet in the center each sheet of Reynolds Wrap Heavy Duty Aluminum Foil®. Place two pats of butter on top of breaded filets then bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets and place on baking sheet.
Bake in preheated oven at 375 degrees for 20 - 25 minutes until thoroughly cooked.
Transfer to serving plate. Tear open each packet and serve each scampi stuffed tilapia packets with a heaping serving spoon of Pico over top of each portion.

TILAPIA SCAMPI

Tilapia Scampi image

My husband and I love shrimp scampi. Since tilapia is usually cheaper than shrimp at the store, I concocted this easy recipe to enjoy the flavor of scampi at the price of tilapia!

Provided by JasnsWif

Categories Seafood Fish Tilapia

Time 55m

Yield 4

Number Of Ingredients 5

Ingredients

¾ cup butter
1 ½ teaspoons lemon juice
8 cloves garlic, halved
4 (6 ounce) tilapia fillets, rinsed and patted dry
1 tablespoon dried parsley

Steps:

Preheat an oven to 375 degrees F (190 degrees C); prepare a baking dish with cooking spray.
Combine the butter, lemon juice, and garlic in a microwave-safe bowl; heat in microwave in 10-second increments until the butter is completely melted and the garlic has softened, stirring between each session, about 1 minute total.
Arrange the tilapia in the bottom of the prepared baking dish; pour the butter mixture over the fillets assuring they are all evenly covered. Sprinkle the parsley over the tilapia.
Bake in the preheated oven, turning the fillets every 10 minutes, until the fish flakes easily with a fork, about 40 minutes total.

Nutrition Facts : Calories 483.2 calories, Carbohydrate 2.4 g, Cholesterol 153.1 mg, Fat 36.8 g, Fiber 0.2 g, Protein 35.3 g, SaturatedFat 22.3 g, Sodium 322.4 mg, Sugar 0.2 g