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Harry Caray's Restaurant: Stuffed Tilapi




Source of Recipe


Harry Caray's Restaurant


Recipe Introduction


Serves 1


List of Ingredients




# 8 Oz. Tilapia, Cut Into Two Fillets
# 2 Oz. Stuffing Mix (Recipe Follows)
# 2 Oz. Tomato Shallot Butter (Recipe Follows)
# 1 Oz. White Wine
# 1 Lemon Wedge
# 1 Parsley Sprig

Recipe





print story | email storylast updated: 4/12/2004
Harry Caray's Restaurant: Stuffed Tilapia
Dutchie Caray shares a recipe for stuffed tilapia.

Tilapia
Serves 1
Ingredients
# 8 Oz. Tilapia, Cut Into Two Fillets
# 2 Oz. Stuffing Mix (Recipe Follows)
# 2 Oz. Tomato Shallot Butter (Recipe Follows)
# 1 Oz. White Wine
# 1 Lemon Wedge
# 1 Parsley Sprig

To stuff the Tilapia, lay one fillet face down and place the stuffing mix in the center of the fillet. Lay the second fillet on top. Grab a hold of both fillets and put the fish on its side. At this point, tuck in the ends of both fillets, so that the Tilapia is round. Skewer the Tilapia and tie with butcher's twine to hold the fish together. Place the Tilapia on a sheet pan and top with salt, pepper, and white wine.

Cook for approximately 12-15 minutes in a 450-degree oven.

To serve: Place the cooked Tilapia on a serving plate and surround with Roasted Shallot Tomato Butter. Place lemon wedge to the side and top with parsley sprig.

Stuffing Mix
Serves 2
# � Lb. Spinach
# � C. Canned Red Roasted Peppers*
# � Lb. Mushrooms
# 1 Tbsp. Shallots
# 1 Tbsp. Garlic
# 2 Oz. Olive Oil
# 2 Oz. White Wine

*To roast your own peppers, cut bell pepper into two halves. Place the pepper cut sides down, on a baking sheet lined with non-stick aluminum foil. Drizzle with oil and broil for 10 minutes (about 5 inches from the heat source). Place the bell pepper halves in a zip-top bag, seal and let stand for 10 minutes to loosen the skim. Peel the pepper halves and dice.

Blanch spinach in water. Drain and squeeze to remove excess water. Next, heat the 2 oz. olive oil in a saut� pan. Add the shallots and garlic and saut� in oil for 30 seconds. Add the mushrooms and saut� until the mixture just starts to soften. Add the blanched spinach and roasted peppers and remove from the heat.

Set aside to cool before stuffing the Tilapia.

Roasted Shallot Butter
Serves 2
# 2 Tbsp. Sliced Shallots
# 4 Roma Tomatoes, Largely Diced
# 2 Oz. White Wine
# 1 Oz. Heavy Cream
# 1 Lb. Butter, Cubed
# 1 Oz. Olive Oil
# Pinch Salt & Pepper

Preheat a saut� pan until smoking hot. Add the olive oil and quickly add the shallots and tomatoes. Saut� for 2 minutes, allowing the shallots and tomatoes to brown slightly. Add white wine and reduce the volume by one-half. Add the heavy cream and, once again, reduce by one-half. Lower the flame and slowly whisk in the cubed butter.

Season with salt and pepper to taste. Take off flame and set aside.