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Red Lobster-Lobster Crusted Tilapia
By The Chef | September 14, 2007
Ingredients:
* 8 oz pkg. Spinach and Artichoke dip
* 1 cup lobster meat, cooked and chopped
* ½ cup Parmesan cheese
* ½ cup panko bread crumbs
* 2 Tbsp butter, melted
* Salt and pepper to taste
* Non-stick cooking spray
* 4 ea 4-5 oz Tilapia fillets
Preparation:
1. Preheat oven to 425 degrees.
2. Spray a 9×13 baking dish with a non-stick cooking spray. Place Tilapia in a baking dish in a single layer and drizzle with melted butter and season with salt and pepper; set a side.
3. In a small mixing bowl combine the Spinach and Artichoke Dip and the Lobster meat; stir well and place 1/3 cup of mixture on each piece of Tilapia, smoothing to form an even crust.
4. In a separate bowl, combine the Parmesan cheese and panko bread crumbs and sprinkle on the coated fish, covering well.
5. Pour ¼ cup water around the fish, being careful not to wash away the mixture of coating.
6. Bake for 15-20 minutes until fish flakes easily.
Serves 4
Wine Pairing:
Pinot Grigrio, Chardonay
Topics: Chardonay, Lobster, Pinot Grigio, Recipe, Red Lobster, Seafood, Tilapia, Wine Pairings |
