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Red Lobster-Parmesan Crusted Tilapia
By The Chef | August 4, 2007
Ingredients:
* 4 ea 5-6 oz Tilapia Fillets
* Non-stick Cooking Spray
* ½ lb. Linguini, cooked
Parmesan Crust:
* ½ cup Panko Bread Crumbs*
* ½ cup Parmesan Cheese, pre-shredded
Parmesan Base:
* ½ cup Parmesan Cheese, pre-shredded
* 1 Tbsp. Parsley, dried
* 10 oz Prepared Refrigerated Alfredo Sauce
Parmesan Cream Sauce:
1. 2 Tbsp. Fresh Basil, Chopped
2. ¼ cup Chablis or Chardonnay Wine, optional
3. ¼ cup Half and Half
Preparation:
1. Preheat oven to 425 degrees.
2. Spray a 9X13 baking dish with Non-stick Cooking Spray. Place the 4 Tilapia fillets in the dish and set aside.
3. In a small bowl, mix the Panko bread crumbs and ½ cup Parmesan cheese to make the crust for the topping. Set aside.
4. To assemble the Parmesan Base, place ½ cup Parmesan cheese, 1 Tbsp. parsley and the prepared Alfredo sauce in a medium bowl and stir well. Remove ½ cup of the mixture (reserving the rest to make the Parmesan Cream Sauce) and brush onto the 4 pieces of Tilapia, making a thick, even covering on the fish. Evenly sprinkle the Parmesan Crust on top of the fish. Bake on the top shelf of the oven for 15-20 minutes or until fish reaches 140-150 degrees and the crust is golden brown.
5. Meanwhile while the fish is baking, make the Parmesan Cream sauce. Place the remaining Parmesan Base in a medium sauce pan, add the fresh Basil, Wine, and Half and Half and heat over medium heat until the sauce is simmering, stirring often.
6. Toss the Parmesan Cream Sauce and the Linguini together and serve with the Parmesan Crusted Tilapia. Sprinkle with additional Parmesan cheese if desired.
Serves 4
Wine Pairing:
Pinot Grigio, Chardonay
Topics: Chardonay, Pinot Grigio, Recipe, Red Lobster, Tilapia, Wine Pairings |
