Red Lobster Rock Island Tilapia Recipe 445

RED LOBSTER ROCK ISLAND TILAPIA RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350 degrees. Prepare the crab stuffing: Combine the crabmeat, crushed croutons, Alfredo sauce, lemon juice, and all-purpose seasoning in a large bowl. Lay the tilapia fillets on a clean surface with the dark side down. Use a chef's knife to cut shallow pockets in the side of each fillet. Open the pockets gently and spoon ¾ cup of crab stuffing in each tilapia fillet. Press down on each fillet until each is about ¾-inch high. Press the pockets closed and brush the fillets with melted butter. Sprinkle them evenly with seafood seasoning. Fill a 9x13 baking dish with ¼ cup of water. Lay the stuffed fish carefully into the pan, being careful not to submerge the fillets in the water. Place the dish in the oven and bake for 20 to 25 minutes. Test the stuffing with a cooking thermometer. When it reaches 165 degrees, it is fully cooked. While the fish is baking, melt 1 tbsp. butter over medium heat in a small saucepan. Place the lobster meat in the pan and sauté for a few minutes or until tender. Pour the soup into the pan and heat through. Stir well. To serve, place one tilapia fillet on each plate. Spoon the lobster sauce over the fillets.

RED LOBSTER'S BLACK AND BLUE TILAPIA RECIPE - (4.5/5)

Steps:

• Place fillet darkest or skin-side down in a pie pan. Brush presentation side of fillet with buttersauce. Shake a heavy coating of blackened fish seasoning onto fillet. Brush the blackening pan with buttersauce. Carefully flip seasoned fish onto blackening pan and brush dark side of fillet with buttersauce. During the last 2 to 3 minutes of cooking add blue cheese dressing and finish cooking fish until 150 degrees and dressing has browned slightly. Garnish with fresh chopped parsley and lemon wedge. This recipe yields 1 serving.

COPYCAT RED LOBSTER PARMESAN CRUSTED TILAPIA

Steps:

• Preheat the oven to 425 degrees.
• Spray the cooking spray evenly on a 13x9 baking dish. Lay all four tilapia fillets in the baking dish.
• Combine the panko bread crumbs and ½ cup of parmesan cheese in a small bowl. Set aside.
• Make the Parmesan base.
• In a medium bowl, mix ½ Celsius of parmesan cheese, 1 tablespoons parsley, and the refrigerated Alfredo sauce and stir to combine.
• Brush ¼ of the mixture evenly onto the tilapia fillets. Sprinkle the parmesan bread crumb mixture evenly over the fillets.
• Bake the tilapia on the top oven rack for 15 to 20 minutes. Fish is done when the internal temperature reaches 140 to 150 degrees.
• As the fish bakes, prepare the Parmesan Cream Sauce.
• In a medium saucepan, mix the remaining Parmesan base, along with the fresh basil, wine, and half and half cream. Heat the mixture over medium heat, stirring, until the sauce simmers.
• Place the cooked linguine into the saucepan and toss with the cream sauce. Serve with the baked tilapia fillets.
• If desired, garnish the entrée with additional parmesan cheese.

LOBSTER CRUSTED TILAPIA

Steps:

• Preheat oven to 425 degrees.
• Spray a 9x13 baking dish with a non-stick cooking spray. Place Tilapia in a baking dish in a single layer and drizzle with melted butter and season with salt and pepper; set a side.
• In a small mixing bowl combine the Spinach and Artichoke Dip and the Lobster meat; stir well and place 1/3 cup of mixture on # smoothing to form an even crust.
• In a separate bowl, combine the Parmesan cheese and panko bread crumbs and sprinkle on the coated fish, covering well.
• Pour ¼ cup water around the fish, being careful not to wash away the mixture of coating.
• Bake for 15-20 minutes until fish flakes easily.

RED LOBSTER® OVEN-ROASTED TILAPIA WITH VEGETABLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Lay aluminum foil squares on a work surface. Place 5 spears of asparagus in the center of each square; distribute equal amounts of the green beans, carrots, and artichoke hearts among the squares. Lay tilapia fillets over vegetables.
• Top each fillet with basil, Italian seasoning, garlic salt, salt, and pepper. Place 1 tablespoon butter and a drizzle of olive oil on each fillet. Top with tomato slices, lemon slices, and a squeeze of lemon juice. Fold aluminum foil edges together over each fillet to create a tightly sealed packet.
• Place packets on a baking sheet and bake in preheated oven until fish flakes easily with a fork, 20 to 30 minutes.