RAIN FOREST AQUACULTURE
Rollatini of Tilapia Surprise
2 fresh Rain Forest tilapia fillets
4 large shrimp
1 ounce fresh snow crab meat
1/2 ounce sun-dried tomatoes, chopped
Salt and pepper
1 cup flour
4 eggs, beaten
2 cups bread crumbs
2 teaspoons butter
2 small shallots, diced
1 pint whipping cream
1 cup finely chopped tomatoes
Madeira
1. Preheat oven to 325°F.
2. Pound tilapia fillets until flat. Layer the shrimp, crab and sun-dried
tomatoes on the fillets. Season to taste with salt and pepper. Roll up
the fillets and secure with toothpicks. Dip in flour, dip in eggs and then
roll in bread crumbs.
3. Deep-fry until golden brown. Transfer to the oven and bake for
10 minutes.
4. Melt butter in a sauté pan and sweat shallots until tender. Stir in
cream and tomatoes;heat gently, then add a splash of Madeira.
5. Slice rollatini and serve with sauce. Makes 2 servings.
Brands may vary by region; substitute a similar product.
REGAL SPRINGS
Tilapia in White Vermouth Sauce
3/4 cup dry vermouth
3/4 cup water
4 thin strips lemon peel
2 teaspoons small capers with juice
1 tablespoon finely chopped shallots
1/2 teaspoon minced garlic
4 Regal Springs tilapia fillets
Lemon wedges
1. In a large sauté pan, combine vermouth and water; heat until it just
begins to bubble. Stir in lemon peel, capers with juice, shallots and garlic.
2. Add tilapia to the pan and cook over medium heat for 3-4 minutes;
turn fillets with a large spatula and cook 3-4 minutes, or until just cooked
through. Turn the fillets again and warm for 30 seconds; remove to plates
and top with sauce.
3. Serve with lemon wedges and spicy rice or fettuccine Alfredo.
Makes 4 servings.
Brands may vary by region; substitute a similar product.
