Blackened Tilapia With Shrimp In Mornay Wine Sauce Recipes

BLACKENED TILAPIA

Steps:

• Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
• Over high heat, add oil to skillet, and heat until hot.
• Cook fillets for about 3 minutes per side, or until fish is opaque and can be flaked with a fork.
• Remove from the pan.
• Pour pan juices over them and squeeze lemon juice all over.

BLACKENED TILAPIA WITH SHRIMP IN MORNAY WINE SAUCE

Steps:

• Season the fish with blackening seasoning on both sides.
• Heat a cast iron pan and spray with a non stick spray.
• Once pan is hot enough sear each side for about 2 minute.
• In another large sauté pan, melt the butter and sauté fresh garlic over medium heat. When garlic is soft but not brown, add heavy cream, shrimp and the Dijon mustard.
• When the shrimp are cooked, add Boursin cheese and wine. Let the sauce thicken. Season with salt and pepper and the lemon juice.
• Plate the tilapia, adding minced parsley to the sauce just before serving. Spoon sauce over half of the fish.

BLACKENED TILAPIA WITH WHITE WINE CREAM SAUCE

Steps:

• Heat pan on medium high heat until smoking. (Make sure area is well ventilated!!) Melt 3 tablespoons of butter in microwave about 20-25 seconds in microwave safe casserole dish. Dredge tilapia fillets in melted butter and season both sides of fillets with blackened seasoning.
• Melt remaining 3 tablespoons of butter in preheated pan along with 1/8 cup of extra virgin olive oil (to keep butter from burning). Place fish in preheated pan and cook for 3 to 5 minutes per side. Remove fish and set aside.
• In same pan, pour in remaining olive oil and saute shallots and garlic over medium heat for 2 to 3 minutes, or until shallots become tender. Add in jalapenos and cook 1 more minute. Pour in wine and reduce to half; then add in heavy whipping cream. Simmer about 7 minutes or until sauce becomes thick enough to coat the back of a spoon. Add in parmesan cheese and stir. Return fish to pan to warm (about 2 minutes). Serve with Cajun rice.

BLACKENED TILAPIA

Steps:

• In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
• Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices.

BLACKENED REDFISH WITH SHRIMP

Steps:

• Fit your grill with skillet insert and preheat to medium high heat or use a cast iron fry pan.
• Brush each side of the red fish fillet with the softened butter. Dredge both sides with Cajun seasoning making sure to have an even coating of spice.
• Place the red fish onto the skillet meat side down to start and cook for 5 minutes. Carefully turn over fillet and continue to blacken until the fish is fully cooked.
• Remove fish from skillet and set aside to keep warm.
• Heat a sauté pan over medium heat and add the olive oil. Add the baby shrimp and red pepper. Cook for 2 minutes and add the wine, lemon juice, lime juice, and green onion. Cook for 3 minutes or until the liquid has reduced by half. Remove from heat, stir in cold butter stirring until the butter has melted.
• Place the blackened redfish on plates and pour over the baby shrimp butter.

SHRIMP-MUSHROOM MORNAY

Steps:

• Melt butter in a medium saucepan; add in onions, garlic and dried thyme and saute for about 3 minutes or until softened.
• Add in sliced mushrooms and cook until until they release their moisture.
• Add in shrimp and cook until the shrimp is no longer pink; remove only the shrimp to a bowl (leave the onion/mushroom mixture in the saucepan).
• Reduce heat to medium-low and add in flour; whisk for 1 minute (you might need to add in a couple tablespoons more butter).
• Slowly add in broth, wine (if using) and whipping cream; cook over medium-low heat stirring or whisking constantly until bubbly and thickened (about 5 minutes).
• Season with seasoned salt or white salt, black pepper and hot sauce or cayenne (if using) to taste.
• Add the shrimp back into the sauce and then mix in the Parmesan cheese; simmer for 5 minutes over low heat.
• Serve over cooked pasta.

BLACKENED TILAPIA

Steps:

• Combine lemon pepper seasoning, garlic powder, gumbo filé powder, and 1 tsp. each blackened seasoning, Cajun gumbo mix and ground red pepper.
• Rub seasoning mixture onto both sides of fish fillets.
• Melt 1/2 cup butter in large skillet on medium-high heat. Add tilapia to skillet; cook 3 min. on each side or until browned on both sides. Keep warm on low heat.
• Meanwhile, melt remaining butter in second large skillet on medium-high heat. Add cream cheese, mushrooms, soup, cream, onions and garlic; cook and stir gently 6 min. or until cream cheese is melted and mixture is blended.
• Add 1 tsp. parsley and remaining blackened seasoning, Cajun gumbo mix and ground red pepper to cream cheese sauce; mix well. Add shrimp; cook and stir 5 min. or until shrimp turn pink. Add mozzarella; cook and stir until mozzarella is melted and sauce is blended.
• Place tilapia on serving platter; top with cream cheese sauce. Garnish with remaining parsley.

TILAPIA WITH A CREAMY SHRIMP & CRAB WHITE WINE SAUCE

Steps:

• Optional Rice -- If you decide to serve this dish over the rice you should start the rice first as the fish and sauce don't take much time to make. Just follow package directions for whatever type of rice you are using. When the rice is finished cooking, toss in the lemon zest, fresh scallions and season with salt and pepper.
• Sauce -- In a small sauce pan, add the flour and just a little white wine and whisk well to combine the two. Then add the remaining white wine and bring to medium heat. Then add in the salt, pepper and cream and bring to a medium boil, cook just a minute and then reduce to medium low and let it simmer. The cream will naturally thicken as it simmers on low heat. You will add the shrimp and crab later. You want the sauce to simmer at least 5-7 minutes. This is just enough time to cook the fish.
• Fish -- Make sure your fish is NOT icy cold; it doesn't have to be room temperature, but just not right out of the refrigerator. Season each side of the fish well with salt and pepper. In a medium saute pan, I prefer non stick for this, add the butter and oil and bring to medium high heat. Saute the fish on each side until golden brown. Try not to move the fish once you put it in the pan until the first side is golden brown. Cooking time will vary depending on the type of fish and thickness. Tilapia takes just 2-3 minutes on the first side and even quicker on the second side.
• Sauce -- When you start the fish is a good time to add the shrimp and crab to your sauce. Bring the sauce back up to medium heat and add the shrimp. Cook just 1-2 minutes and then stir in the crab. Don't stir too much, you don't want to break up the crab. Add the lemon juice, zest, parsley and dill and then turn off the heat -- the sauce is done.
• Serve -- For each plate, add 3/4-1 cup of the rice, top with one of the fish fillets and top with the sauce. Garnish with a fresh lemon slice. ENJOY!

STEAMED TILAPIA IN WINE SAUCE

Steps:

• Sprinkle fillets with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place each fillet on 1 side of a piece of heavy-duty foil (about 18x12-in. rectangle). Top with peas, chives and butter. Drizzle with wine; sprinkle with the remaining salt and pepper. Fold foil around fish and peas, sealing tightly., Grill, covered, over medium heat 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Spoon juices over fish and peas. If desired, top with additional minced chives. Serve with rice.