Scampi Stuffed Tilapia With Pico De Gallo Rsc Recipes

SCAMPI STUFFED TILAPIA WITH PICO DE GALLO #RSC

Steps:

• Tear 4 sheet of Reynolds Wrap Heavy Duty Aluminum Foil (12x18-inches each) set aside.
• Combine in a medium bowl the chopped onion, tomato, jalapeno peppers, cilantro, lime, and salt. Refrigerate for one hour or until ready to serve.
• Combine in another medium bowl the chopped shrimp, garlic, red bell pepper, shredded cheese, melted butter, lemon juice, parsley, and 1 1/4 cups bread crumbs. Toss to moisten evenly.
• Toss together in a shallow dish the remaining bread crumbs and garlic powder. Set aside.
• Rinse and pat dry each filet. Scoop scampi filling (about 1/3 cup heaping) and fill the center of four filets pressing to set the filling. Leave about 1/2 inch border around filet free from stuffing. Cover each with the remaining tilapia filets, pressing to seal edges together. Coat both sides of tilapia with bread crumb mixture.
• Place one pat of butter then stuffed filet in the center each sheet of Reynolds Wrap Heavy Duty Aluminum Foil®. Place two pats of butter on top of breaded filets then bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets and place on baking sheet.
• Bake in preheated oven at 375 degrees for 20 - 25 minutes until thoroughly cooked.
• Transfer to serving plate. Tear open each packet and serve each scampi stuffed tilapia packets with a heaping serving spoon of Pico over top of each portion.

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.