Tilapia Stuffed Pitas Recipes

CRAB-STUFFED TILAPIA

Steps:

• In a large skillet, saute onion and celery in 1/4 cup butter until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, pimientos and seafood seasoning. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks., Place seam side down in a greased 9-in. square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika., Bake, uncovered, at 400° until fish just begins to flake easily with a fork, 25-30 minutes. Discard toothpicks. Spoon pan juices over fish.

TILAPIA STUFFED PITAS

Steps:

• Mix anchovy and feta cheese and stir in mayonnaise, Italian salad dressing, cayenne pepper, black pepper and salt.
• Heat up the olive oil in a skillet over medium-strong heat.
• Season tilapia with lemon pepper, cayenne and salt. Heat the oil in a skillet and fry the tilapia fillets until they are brown on one side.
• Turn and continue to fry until the other side is brown and the fish can be easily flaked with a fork.
• Warm the pita breads in the oven or in the microwave to soften.
• Fill the pita breads with lettuce, onion, tilapia fillets and plenty of feta cheese sauce.

TILAPIA PITAS

Steps:

• In a small bowl, stir together the mayonnaise, Italian dressing, feta cheese and anchovies. Season with cayenne pepper, black pepper and salt. Mix until well blended, then set aside.
• Heat oil in a large skillet over medium-high heat. Place the tilapia fillets in the skillet, and season with lemon pepper, salt and cayenne. Fry until browned on each side, and fish flakes easily with a fork, 5 to 7 minutes.
• Warm pita breads in the toaster or in the microwave to soften. Open from the cut side to make pockets. Fill pita bread halves with lettuce, onion, and tilapia fillets, then spoon in some of the feta cheese sauce. Serve and enjoy!

TILAPIA PITAS

Steps:

• In a small bowl, stir together the mayonnaise, Italian dressing, feta cheese and anchovies. Season with cayenne pepper, black pepper and salt. Mix until well blended, then set aside.
• Heat oil in a large skillet over medium-high heat. Place the tilapia fillets in the skillet, and season with lemon pepper, salt and cayenne. Fry until browned on each side, and fish flakes easily with a fork, 5 to 7 minutes.
• Warm pita breads in the toaster or in the microwave to soften. Open from the cut side to make pockets. Fill pita bread halves with lettuce, onion, and tilapia fillets, then spoon in some of the feta cheese sauce. Serve and enjoy!

POTATO ENCRUSTED STUFFED TILAPIA

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.