Tilapia 2 Ways

A frequent request I receive from readers of my blog is for dinner ideas that appeal to kids and adults alike. Many people find it a challenge to make dinner let alone one that pleases everyone at the dinner table. Many of my dinners include something for everyone albeit grilled chicken, creamy mac and cheese, or black bean and corn salad.

Even though I am not an advocate of making two different dinners to satisfy all members in your family, this meal is easy enough to prepare without any extra effort. We frequently have white fish like flounder, halibut or tilapia. Our whole family likes fish, so that is one battle I do not have to fight.

Tilapia 2 Ways includes a simply to prepare crab topped tilapia with a slightly spicy kick and roasted tilapia with seasoned breadcrumbs and melted butter. The Husband and I love the crab and fish combo while the kids always ask for seconds of their roasted tilapia. It is actually less work to make half of the dinner for the kids so I feel like I am coming out ahead.

This entree can be prepared ahead of dinner time in one of two ways; either assemble, refrigerate, and bake just before dinner or prepare, bake and reheat on 70% power when ready to serve. We opted for the second prep method because tonight we ate in shifts with softball practice for My Middle One and her Coach Dad. I also served a Black Bean and Corn Salad. I wasn't counting on My Middle One and No Thank You Boy eating the salad. Their loss.

An entree with seafood is my favorite to serve. Tilapia 2 Ways is a delicious preparation which will make everyone happy at your dinner table.

Tilapia 2 Ways

serves 5 - 6

8 tilapia fillets
1 cup crab meat
3 Ritz crackers, crumbled
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Dijon Mustard
1 teaspoon Worcestershire sauce
2 tablespoons mayonnaise
chipolte seasoning
2 - 3 tablespoons seasoned breadcrumbs
2 tablespoons melted butter

Preheat oven to 425 degrees. Place tilapia on a large rimmed baking sheet that has been sprayed with cooking spray. Set aside.

Prepare crab stuffing in a small bowl. Combine crab meat, Ritz cracker crumbs, Old Bay seasoning, Dijon mustard, Worcestershire sauce, and mayonnaise. Divide the crab mixture into 4 portions and mound slightly on 4 of the fish fillets. Sprinkle with a small amount of the chipolte seasoning. On the remaining fish fillets, sprinkle with a generous amount of the breadcrumbs. Drizzle all of the fillets with the melted butter.

Bake for 8 - 10 minutes or until the fish is just cooked through. Remove from oven and serve immediately.

Print recipe


Patsyk said...

They both look fantastic, but I can see my husband and I really enjoying the one with crab the most. YUM!

MaryBeth said...

As I have said before I simply love Tilapia, Both of these ideas look wonderful.

Robin Sue said...

Amy I have to do this too. Not 2 different dinners but 2 of the smae dinners enhanced a little differently. Great idea and I really like the crab on top. We don't get as much fresh seafood here. Much of it has been previously frozen but we do ok. I do miss NJ for the fresh seafood EVERYWHERE!

teresa said...

Mmm, I love them both, definitely going to give these a try!

Kim Lehnhoff said...

I wish I had seen this yesterday, when I made tilapia. Great site, I will be stopping by often...makes me hungry just looking at the pics!

Colleen said...

I love tilapia so preparing it two ways at once sounds fabulous!

Debbie said...

I would love the tipapia with the crab topping. It looks delicious!

Elyse said...

Both of these tilapia dishes sound amazing! But, I have to admit that I love the idea of the tilapia with crab so much. Oh man, tilapia will definitely be served in my house for dinner soon!

Unknown said...

Love tilapia and am always looking for new ways to try it! Thanks for sharing.