Gluten-Free Stuffed Tilapia

Shrimp Stuffed Tilapia

Tilapia is a mild flaky fish and one of our favorites.  More importantly is how many different ways it can be prepared; stuffed to simply sautéed and even coconut crusted.  This recipe is very easy to make and it turns an ordinary night into a   mouth-watering celebration to be topped off with a glass of light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Makes 4 servings

Ingredients:

4 tilapia filets (6oz each, just make sure they are long as well)

1 cup of shrimps

4 cups spinach

4 sundried tomatoes

1 oz. feta cheese crumbled

2 garlic gloves (minced)

1 small red onion (minced)

1/8 teaspoon creole seasoning

1/2 teaspoon dried basil

Salt and pepper to taste

4 toothpicks

Instructions: 

1.   Preheat your oven to 400°F degrees.
2.  If you get frozen tilapia and shrimp thaw accordingly to the package instructions.
3.  Mince the onion and garlic.
4. Cut the thawed shrimp and sundried tomatoes into little pieces.
5. In a large skillet, sauté onion, garlic and spinach in some olive oil. Remove from the heat; stir in the shrimp, tomatoes and add as much feta as you like. Add salt and pepper to taste. 
   
     
6. Lay the filets on a big cutting board pat them dry and sprinkle them with creole seasoning and dried basil.
7. Spread 1/3 cup shrimp mixture over fillets. Roll up each from the pointed end; secure with toothpicks.
   
   
   
8. Place seam side down in a greased 9-in. square-baking pan and add any leftover stuffing around the filets.
9. Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork. Discard toothpicks. Spoon pan juices over fish.

I love being outside so sometimes I choose to grill instead of bake my food.  You could also grill your tilapia filets, just wrap each filet in aluminum foil and place on grill at 350°F for 15 minutes.

Grilled asparagus, roasted vegetables, or mashed cauliflower or some bread are all a perfect side dishes.

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