Best Seafood Oscar Recipes

Seafood Oscar Recipe - (3.9/5) image

Provided by carvalhohm

Number Of Ingredients 9

4 (4 to 6 ounce each) frozen tilapia fish fillets
1 (8 ounce) bag frozen salad shrimp, slightly thawed and coarsely chopped
1/2 cup Italian breadcrumbs
1 teaspoon chopped fresh parsley
1/2 teaspoon garlic powder
3 tablespoons butter, melted
1 (7.5 ounce) box frozen asparagus spears
1 (0.9 ounce) packet Hollandaise sauce, prepared according to package directions
Paprika for sprinkling

Steps:

Preheat the oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray. Place fish fillets on prepared baking sheet. In a medium bowl, combine shrimp, breadcrumbs, parsley, garlic powder, and butter, mix well. Top each fish fillet with an equal amount of shrimp mixture then asparagus. Drizzle half the Hollandaise sauce evenly over the asparagus and sprinkle with paprika. Bake for 20 to 25 minutes or until fish flakes easily with a fork. Heat remaining Hollandaise sauce on low until hot and serve over fish. Note: If tilapia is not your fish-of-choice, go ahead and substitute another white-flesh fish in this recipe. Even if it is, try another fish fillet next time for a variation on this simple and elegant meal.

JACKSON'S SEAFOOD OSCAR image

Categories Fish Bake

Yield 1 "tube" is one serving

Number Of Ingredients 9

2 fillets orange roughy or dover sole
1 artichoke BOTTOM
1/2 cup crab meat
4 large prawns (10-12 count), cleaned shelled & deveined
Granulated or fresh minced garlic
Salt
Tarragon
White wine (Chablis)
1/2 cup bearnaise sauce

Steps:

Spray pyrex dish with non-stick substance. Place the artichoke bottom at the bottom of the tube you have fashioned with the fish. Put crab meat on top of the artichoke leaving enough room to stand the prawns on top with tails facing out. Sprinkle the garlic, tarragon and salt on top, pour a little chablis over the arrangement and cover with foil. Bake at 350 degrees for 30 minutes. Uncover, pour bernaise sauce on top of the seafood mound and if desired, brown lightly under a broiler. Serve with wild rice and asparagus.