Best Shrimp And Potato Crusted Tilapia Recipes

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OLIVE GARDEN'S BAKED TILAPIA WITH SHRIMP



Olive Garden's Baked Tilapia with Shrimp image

Provided by Jenna

Yield 2

Number Of Ingredients 7

2 fresh tilapia filets *4 ounces
12 frozen shrimp, defrosted and tails removed
1/2 cup of low sodium chicken stock
2 tablespoons of heavy cream
1 tablespoon of butter
1 tsp of black pepper
1/2 tsp dried chives

Steps:

  • Peel and devein the shrimp. Place the shrimp on one half of a lined sheet tray with parchment paper and the tilapia on the other half of the baking sheet. Bake the tilapia and shrimp at 425 for 6 minutes. Take the pan out and flip the shrimp and tilapia to the other side. Bake for another 4 minutes.
  • To make the sauce, simmer a 1/2 cup of chicken stock until about reduced to 1/4 cup. Add in some butter and heavy cream and the chives. You can use fresh if you want.
  • To serve, place the shrimp over the fish. Top the tilapia fillets with 2 tablespoons of the sauce. Enjoy

Nutrition Facts : ServingSize 1 fillet + 1/2 of the shrimp, Calories 328, Sugar .05, Fat 19.12, SaturatedFat 11.46, Carbohydrate 1.94, Fiber .7, Protein 37.86

POTATO-CRUSTED TILAPIA



Potato-Crusted Tilapia image

A very simple but tasty recipe, great when having company over.

Provided by bex89

Categories     Seafood     Fish     Tilapia

Time 20m

Yield 4

Number Of Ingredients 10

1 cup precooked shredded potatoes
1 shallot, chopped
1 teaspoon honey mustard
½ teaspoon red pepper flakes
½ teaspoon garlic salt
¼ teaspoon ground black pepper
4 teaspoons mayonnaise
4 tilapia fillets
1 tablespoon vegetable oil
1 lemon, cut into wedges

Steps:

  • Combine shredded potatoes, shallot, honey mustard, red pepper flakes, garlic salt, and black pepper in a bowl. Spread each portion of fish with 1 teaspoons mayonnaise and top with 1/4 the potato mixture, pressing onto the fish.
  • Heat oil in a large nonstick skillet over medium-high heat. Carefully place fish in the skillet, potato-side down and cook until crispy and browned, 4 to 5 minutes. Turn fish over gently, reduce heat to medium, and continue cooking until fish flakes easily using a fork, 4 to 5 minutes more.
  • Serve fish with lemon wedges.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 14 g, Cholesterol 42.8 mg, Fat 8.9 g, Fiber 2.3 g, Protein 24.4 g, SaturatedFat 1.4 g, Sodium 317.1 mg, Sugar 1.2 g

SHRIMP AND POTATO CRUSTED TILAPIA



Shrimp and Potato Crusted Tilapia image

This easy dish combines the sweet flavors of fresh shrimp, savory flavors of parmigiano, and delicate flavors of potato and tilapia for a meal that takes no time or sweat. Such a rich dish for a chef of any skill level.

Provided by Vegas Vixen Fixin

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

5 small russet potatoes
1 lb fresh tilapia fillet (2 filets split in half)
1/2 lb fresh uncooked medium shrimp, peeled and chopped with tails removed
1 1/2 cups milk
1 cup fresh shredded parmigiano
2 tablespoons chopped fresh parsley
3 tablespoons garlic salt
2 tablespoons oregano
1/4 cup butter
2 tablespoons extra virgin olive oil
salt and pepper

Steps:

  • Pre - heat oven to 450 degrees.
  • Place filet in a shallow dish.
  • Sprinkle all sides with 1 tbs oregano, 1 tbs garlic salt and salt and pepper to taste.
  • Cover with 1 cup milk and set in the refrigerator to marinate for 10 minutes each side.
  • Clean and peel potatoes.
  • Cut potatoes into bite-sized pieces and place uncovered in pot over medium high heat.
  • Boil until tender (approx 20 minutes).
  • While potatoes come to a boil, clean and chop shrimp.
  • In a small skillet, drizzle with olive oil and turn to medium heat.
  • Let skillet warm and add shrimp. Cook over medium low heat until shrimp turns pink.
  • When potatoes are ready, drain and return to pot.
  • Over low heat, add the remaining butter and begin to mash.
  • Remove fish from milk marinade and drip dry. Place fish on oiled baking dish and set aside. Do not pat dry.
  • To potatoes add remaining milk, oregano, garlic salt and stir. Add shrimp, 1/2 cup parmigiano and parsley.
  • Stir mixture together well.
  • Begin to cover each filet with potato /shrimp mixture.
  • Sprinkle with more parmigiano cheese and place into oven to bake for 20 minutes.
  • Once baking is complete, set oven to broil and brown in oven for approximately 5-10 minutes *times may vary depending on your oven.
  • Remove from oven and let cool before serving.
  • Add with your favorite veggie dish, glass of wine, serve and enjoy!

Nutrition Facts : Calories 559, Fat 24.4, SaturatedFat 11.1, Cholesterol 171.7, Sodium 545.3, Carbohydrate 47.7, Fiber 5.6, Sugar 1.9, Protein 39.2

POTATO ENCRUSTED STUFFED TILAPIA



Potato Encrusted Stuffed Tilapia image

I guess I'm going to consider this a Yankee recipe because fish and potatoes are a mainstay along the coast. So glad Susie picked out my favorite ingredients. This has been fun creating recipes. Be sure to use small red potatoes.. russets will not stick.

Provided by CoolMonday

Categories     Tilapia

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 23

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
1/2 cup celery, diced
1/2 cup onion, diced
1/4 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)
1/2 cup plain breadcrumbs
4 cups mashed red potatoes
6 tablespoons milk
2 tablespoons butter
salt and pepper
paprika

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.

TILAPIA IN A POTATO CRUST



Tilapia in a Potato Crust image

This was posted for the Zaar World Tour 2006. Fish and potatoes are two of the staples of Scandinavian cooking. The crust keeps the fish nice and moist.

Provided by -Sylvie-

Categories     Tilapia

Time 27m

Yield 3 serving(s)

Number Of Ingredients 7

1/2 lb tilapia fillet, rinsed and dried
2 tablespoons lemon juice, fresh
1 1/2 lbs potatoes, peeled and grated
nutmeg, freshly grated, to taste
3 egg yolks
3 tablespoons flour
oil (for frying)

Steps:

  • Season the tilapia filets with salt and pepper and sprinkle with lemon juice.
  • Place the grated potatoes into a cheese cloth or clean tea towel, fold all corners together and twist the top to squeeze out as much of the moisture as possible.
  • Season the grated potatoes with salt, pepper and nutmeg.
  • Add the egg yolks.
  • Coat the fish filets with flour, making sure that any excess flour is shaken of.
  • Cover both sides of the filets with the poato mix, pressing it on lightly.
  • In a large non stick skillet heat some oil.
  • Fry the fish filet on one side until the potato crust is golden brown, then turn over and fry the other side until evely golden.
  • You might have to use two skillets or do this in batches, don't overload the skillet.
  • Serve with a fresh salad on the side for a wonderful meal.

SPICY POTATO-CRUSTED TILAPIA



Spicy Potato-Crusted Tilapia image

Ready, Set, Cook! Special Edition Contest Entry: This tilapia is a healthy version of a fried fish fillet. Coated with Simply Potatoes shredded hash browns and bursting with flavor, this recipe is sure to please even picky fish eaters.

Provided by liisjor

Categories     Potato

Time 40m

Yield 1 fillet, 4 serving(s)

Number Of Ingredients 11

4 tilapia fillets (about 13 oz.)
2 cups Simply Potatoes® Shredded Hash Browns
1 (1 1/4 ounce) package taco seasoning
1/2 teaspoon dried cilantro (or 1/2 tbsp fresh)
1/4 teaspoon cumin
3 egg whites
2 tablespoons green onions (finely chopped)
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 1/2 teaspoons salt (divided)
1 medium lemon (cut into wedges) (optional)

Steps:

  • Preheat oven to 400 degrees.
  • Mix taco seasoning, cilantro, cumin, chili powder, cayenne pepper and 1/2 tsp salt in a large plastic baggie.
  • Place tilapia fillets in baggie and shake to coat evenly.
  • Let tilapia marinate in baggie for at least 10 minutes.
  • Place egg whites in shallow bowl.
  • Mix hash browns, green onions and 1 tsp salt in a dish.
  • Dredge tilapia fillets in egg whites and place in a single layer on a cookie sheet that is liberally coated with cooking spray.
  • Top each fillet evenly with hash brown mixture and press into fish to set.
  • Spray tops of fish with cooking spray.
  • Cook in pre-heated oven for 16 minutes or until fish flakes easily with a fork.
  • Turn oven to broil and continue cooking for 4 minutes.
  • Serve with lemon wedges and squeeze onto fillets before eating if desired. (optional).

Nutrition Facts : Calories 32.3, Fat 0.1, Sodium 1634.3, Carbohydrate 5.7, Fiber 1.9, Sugar 1.9, Protein 2.8

CRUNCHY POTATO CHIP TILAPIA, SALT N VINEGAR



Crunchy Potato Chip Tilapia, Salt N Vinegar image

Make and share this Crunchy Potato Chip Tilapia, Salt N Vinegar recipe from Food.com.

Provided by fluffernutter

Categories     Tilapia

Time 18m

Yield 4-5 serving(s)

Number Of Ingredients 4

milk (for dredging)
flour (for dredging)
1 (5 ounce) bag salt and vinegar potato chips
4 -5 tilapia fillets

Steps:

  • Pour the milk into a wide, flat dish. Spread the flour in the same kind of dish or waxed paper.
  • Pour the chips into a ziptop bag and seal. Crush them into small pieces (a rolling pin works well for this.
  • Coat the fish with milk, then flour, then potato chips. Arranged in a greased baking dish. Drizzle any leftover milk over the fish to help to coating cook onto the fish.
  • Bake at 400 degrees for 12 to 13 minutes until golden.

Nutrition Facts : Calories 120, Fat 2.1, SaturatedFat 0.7, Cholesterol 62.5, Sodium 65, Protein 25.1

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