Best 9 Tilapia Topped W Shrimp Mushrooms Recipes

ALFREDO SHRIMP TILAPIA

Steps:

• Preheat oven to 425*.
• Wash and dry tilapia filets, spread with olive oil and creole seasoning, to your taste.
• Place in well oiled baking pan, bake for 8-10 minutes, until just white.
• While fish is baking, saute slivers of red pepper in 1 tbs butter,until cooked, about 5 minutes.
• Warm alfredo in a small saucepan.
• In a frypan, melt 3 tbs butter, add minced garlic and cleaned, prepared shrimp, saute for about 5 minutes.
• When fish is ready, remove from pan from oven.
• Carefully remove fillets, 4 per plate.
• Place one quarter of the red pepper slivers and one quarter of the cooked shrimp on top of fillets.
• Top with 1/4 cup of alfredo, sprinkle of grated cheese and a dusting of more creole seasoning.
• If you like, you can put this under the broiler for about a minute.

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.

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 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 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.

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 SAUTEED WITH GARLIC AND MUSHROOMS

Steps:

• Take the garlic powder, lemon pepper, salt and cayenne and mix them together in a small bowl. Lay the fish flat on a cuttin board or plate and season the fish evenly on both sides with the mix. You may need more or less seasoning depending on the size of the fillets.
• Next take the italian salad dressing and slowly pour it over the fish so the seasonings wont run off. do this to both sides. let the fish marinade for 10-15 minutes.
• Then in a non-stick skillet or wok, sautee the butter, garlic, garlic wine vinegar and mushrooms on medium heat [#4 or #5] covered with a lid for about 3-5 minutes or until the aroma of the wine vinegar and garlic are strong in fragrance. Next place the fillets in the skillet with the garlic and mushrooms. Do not change the heat setting. Cook on one side for about 8 minutes covered. Check for firmness. Then turn over the fillets and cook for about 2 more minutes covered.
• Once finished, remove from heat and serve immediately. The sauce leftover with the sauteed garlic and mushrooms can be served on top of the fillets.

SPICY GRILLED TILAPIA W/ CREAMY GRITS OR RICE AND MUSHROOM 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.

GARLIC TILAPIA WITH MUSHROOM RISOTTO

Steps:

• Cook risotto according to package directions, adding mushrooms and shallots with the water., Meanwhile, sprinkle tilapia with seafood seasoning. In a large nonstick skillet, heat 2 tablespoons butter over medium heat. In batches, cook tilapia with garlic until fish just begins to flake easily with a fork, about 5 minutes, turning fillets halfway through cooking., Stir cheese and remaining butter into risotto; remove from heat. Serve with tilapia.