Tilapia Topped W Shrimp Mushrooms Recipes

OLIVE GARDEN'S BAKED TILAPIA WITH SHRIMP

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

TILAPIA AND SHRIMP TACOS WITH CABBAGE SLAW

Steps:

• For the marinade: Pulse the lime juice, olive oil, marjoram, cilantro, red pepper flakes, garlic clove and 1/2 teaspoon salt in a mini-food processor or blender until smooth. Cut each tilapia fillet in half through the seam, separating the thicker half from the thinner. Place the tilapia and shrimp in a large resealable plastic bag and add the marinade. Toss to coat, seal and refrigerate for 1 hour.
• For the slaw: Meanwhile, toss the cabbage with 1/2 teaspoon of salt in a large bowl and let stand at room temperature for 30 minutes to soften it a bit. Whisk the sour cream, jalapenos and pickling liquid in another large bowl. Toss in the seasoned shredded cabbage and stir to coat. Season with black pepper, cover and set aside.
• Prepare a grill for medium-high heat. Transfer the tilapia and shrimp to a rimmed baking sheet and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Brush the fillets with 1 tablespoon vegetable oil. Lightly oil the grill grates.
• For the taco bar: Wrap the tortillas in foil and set to the side on the heated grill while you grill the tilapia and shrimp.
• Grill the tilapia starting with the thicker pieces, 4 minutes for the thicker fillets, 3 minutes for the thinner ones. Use a spatula to loosen the fish and gently flip. Grill until just cooked through, another 2 to 3 minutes. Grill the shrimp until opaque, 2 to 3 minutes, flipping halfway. Serve with the tortillas, slaw, scallions, radishes and salsa.

EASY TILAPIA

Steps:

• Heat a large non-stick skillet over medium heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in skillet and sprinkle with half of the lemon over. Cook for 3 minutes per side, or until fish flakes easily with a fork. Transfer fillets to a plate, and keep warm.
• Add wine, remaining 1/2 lemon, tomatoes, capers, and salt and pepper to the skillet. Increase heat to medium high and boil for 2 minutes to burn off alcohol. Reduce heat to low and return fillets to the pan along with the asparagus. Cover and simmer 2 minutes more, then transfer fish and asparagus to a serving dish and keep warm.
• Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.

CRAB-TOPPED TILAPIA

Steps:

• Sprinkle tilapia with pepper and salt. Place in a 13-in. x 9-in. baking dish coated with cooking spray; set aside. , In a small nonstick skillet coated with cooking spray, cook the celery, onion and garlic in 2 teaspoons butter until tender. Stir in flour and thyme until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, marinade for chicken and hot pepper sauce. , Remove from the heat; stir in mayonnaise until blended. Stir in crab and 3 tablespoons bread crumbs. Spoon onto fillets. Toss remaining bread crumbs and butter; sprinkle over crab mixture., Cover and bake at 350° for 18 minutes. Uncover; bake 5-10 minutes longer or until fish flakes easily with a fork.

TILAPIA SCAMPI

Steps:

• Preheat an oven to 375 degrees F (190 degrees C); prepare a baking dish with cooking spray.
• Combine the butter, lemon juice, and garlic in a microwave-safe bowl; heat in microwave in 10-second increments until the butter is completely melted and the garlic has softened, stirring between each session, about 1 minute total.
• Arrange the tilapia in the bottom of the prepared baking dish; pour the butter mixture over the fillets assuring they are all evenly covered. Sprinkle the parsley over the tilapia.
• Bake in the preheated oven, turning the fillets every 10 minutes, until the fish flakes easily with a fork, about 40 minutes total.

LEMON-PEPPER TILAPIA WITH MUSHROOMS

Steps:

• In a 12-in. skillet, heat butter over medium heat. Add mushrooms and 1/4 teaspoon lemon pepper; cook and stir 3-5 minutes or until tender. Add garlic; cook 30 seconds longer., Place fillets over mushrooms; sprinkle with paprika, cayenne and remaining lemon pepper. Cook, covered, 5-7 minutes or until fish just begins to flake easily with a fork. Top with tomato and green onions.

SPICY GRILLED TILAPIA WITH CREAMY GRITS AND MUSHROOM SCALLION SAUCE

Steps:

• Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.
• Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.
• Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time.
• Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.
• Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.

TILAPIA TOPPED W/ SHRIMP & MUSHROOMS

Steps:

• Where I live it's hard to find fresh seafood, so I have to buy frozen. Thaw fish and shrimp in seasalt water. Place tilapia on cookie sheet sprayed w/ non-stick spray and season w/ salt & pepper. Cut shrimp into small pieces (30-40/lb shrimp cut into 4 pieces) and saute in butter w/ sliced mushrooms and chopped garlic. Just before shrimp are done, add wine and 1/2 & 1/2. Cook just one or so minutes longer. Top tilapia fillets w/ shrimp mixture. Sprinkle fresh grated parmesan on top and place under broiler until cheese bubbles. I like to cover well w/ cheese and if grated fine enough, a little goes a long ways.

TILAPIA TOPPED WITH SHRIMP IMPERIAL

Steps:

• Dice red pepper.
• Peel, devein and dice shrimp.
• Heat butter in nonstick skillet, add red pepper and cook for 3 minutes. Add shrimp, salt and pepper to taste and cook until shrimp are just fully cooked. Transfer to a bowl and allow to cool a few minutes.
• Butter a 9 X 13 casserole dish. Season fish on both sides with salt and pepper and place in dish.
• Add remaining ingredients except parmesan cheese to the pepper and shrimp mixture and mix well.
• Spread mixture equally on to the top of both filet's making sure the thickness of the topping remains equal. Sprinkle with parmesan Cheese.
• Heat oven to 350 degrees. Cover casserole dish and bake for 18 minutes covered.
• Remove cover, place under broiler and broil on low for 5 minutes. Watch to make sure it doesn't burn.
• Switch oven back to bake at 350 degrees for another 5 minutes.
• Remove from oven, let rest 2 or 3 minutes and serve.

SPICY TILAPIA WITH MUSHROOMS AND ZUCCHINI

Steps:

• Instructions.
• Heat oil in large skillet over medium heat. Stir-fry onion, garlic clove and pepper until crisp-tender, then add zucchini and continue to cook for a short time. Finally add mushrooms. Push veggies off to the side. Sprinkle one side of Tilapia with Cajun seasoning. Add to skillet. Cook about three minutes and turn.
• Cut lime in half and squeeze lime juice on tilapia from one half of the lime. Use the other half for serving if you like to squeeze it fresh on your fish. Sprinkle cayenne pepper according to taste. Then cover and continue to cook until fish is done, about another three minutes. Serve.
• Pan may dry after sautéing veggies, so I spray some olive oil spray before I place tilapia in pan to keep it from sticking. I also like to add a sprinkle of Marjoram on fish.
• I like to serve it with Steamed Jasmine Rice.

TILAPIA WITH MUSHROOMS

Steps:

• Sauté the shallots and mushrooms in the margarine in a large skillet until tender. Lay the tilapia in the skillet and sprinkle the remaining ingredients over the fish. Cover and simmer gently for 20 minutes.

TILAPIA TOPPED W/ SHRIMP & MUSHROOMS

Steps:

• Where I live it's hard to find fresh seafood, so I have to buy frozen. Thaw fish and shrimp in seasalt water. Place tilapia on cookie sheet sprayed w/ non-stick spray and season w/ salt & pepper. Cut shrimp into small pieces (30-40/lb shrimp cut into 4 pieces) and saute in butter w/ sliced mushrooms and chopped garlic. Just before shrimp are done, add wine and 1/2 & 1/2. Cook just one or so minutes longer. Top tilapia fillets w/ shrimp mixture. Sprinkle fresh grated parmesan on top and place under broiler until cheese bubbles. I like to cover well w/ cheese and if grated fine enough, a little goes a long ways.