To foment some of this stress, I've been practicing yoga more [solo], and grabbing new recipes to cook. Eric's been into his new book, Think Smart, which told him to (1) Eat more fish (2) Play more video games (3) Drink more red wine. ... 2 out of 3 isn't bad :) So with this in mind, on Friday night I did a nice 75 minute Yoga Practice at home via Podcast with David Farmer and then headed out to the ranch to make my Crab Stuffed Tilapia.
Thanks to my Mom for my Simple and Delicious magazine (the Christmas gift that keeps on giving).
Crab Stuffed Tilapia
Ingredients
- 1 small onion, finely chopped
- 1 celery rib, finely chopped
- 2 packages (3.53 ounces each) premium crabmeat, drained
- 1/3 cup dry bread crumbs
- 1/3 cup mayonnaise
- 1 egg, beaten
- 2 tablespoons Mozzeralla cheese
- 1/4 teaspoon seafood seasoning
- 4 tilapia fillets (6 ounces each)
- 1/4 teaspoon paprika
Directions
- In a large skillet, saute onion and celery in some butter or EVOO 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 or lay the fillets flat and stack the crab mixture on top (I did the latter).
- 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° for 25-30 minutes or until fish flakes easily with a fork. Discard toothpicks. Spoon pan juices over fish. For 2 Fillets - I cooked for 20 minutes.
Eric actually liked the fish - he is slowly learning to eat healthy. We picked up a ton of frozen fish at Trader Joes yesterday (Mahi, Ahi Tuna, Salmon, and Talbot). E cooked dinner for me -- Turkey Sloppy Joes/Salad/Chocolate Chip Cookies for desert.
Hope everyone had a nice weekend!
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