Tilapia With A Creamy Shrimp Crab White Wine Sauce Recipes

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TILAPIA WITH A CREAMY SHRIMP & CRAB WHITE WINE SAUCE



Tilapia With a Creamy Shrimp & Crab White Wine Sauce image

This is a really elegant dish, but really simple. An easy 1 pot sauce, simply pan seared tilapia and served over rice pilaf and a fresh vegetable for a side and you have a very quick easy dinner. I have served this many times for dinner parties and everyone loves it.

Provided by SarasotaCook

Categories     Sauces

Time 30m

Yield 4 Fish Servings, 4 serving(s)

Number Of Ingredients 20

4 tilapia fillets
1 teaspoon butter
1 teaspoon olive oil
salt
pepper
1 (6 ounce) can crabmeat (you can use the more expensive claw meat, but for this sauce I don't find it makes a difference)
1 cup shrimp, peeled, tails removed, and chopped
1 cup heavy cream
3/4 cup white wine
1 tablespoon lemon juice (buy 1 lemon and cut in half, use 1/2 for the zest and lemon juice and the other half for a garnish)
1/2 teaspoon lemon zest
1 tablespoon fresh parsley
1/2 teaspoon fresh dill
1 1/2 tablespoons all-purpose flour
salt
pepper
lemon slice (use the other half that wasn't used in the sauce)
3 -4 cups rice, cooked (use any kind of rice you want)
3 scallions, fine chopped (white and green part)
1 teaspoon lemon zest (from the lemon we used for the sauce)

Steps:

  • Optional Rice -- If you decide to serve this dish over the rice you should start the rice first as the fish and sauce don't take much time to make. Just follow package directions for whatever type of rice you are using. When the rice is finished cooking, toss in the lemon zest, fresh scallions and season with salt and pepper.
  • Sauce -- In a small sauce pan, add the flour and just a little white wine and whisk well to combine the two. Then add the remaining white wine and bring to medium heat. Then add in the salt, pepper and cream and bring to a medium boil, cook just a minute and then reduce to medium low and let it simmer. The cream will naturally thicken as it simmers on low heat. You will add the shrimp and crab later. You want the sauce to simmer at least 5-7 minutes. This is just enough time to cook the fish.
  • Fish -- Make sure your fish is NOT icy cold; it doesn't have to be room temperature, but just not right out of the refrigerator. Season each side of the fish well with salt and pepper. In a medium saute pan, I prefer non stick for this, add the butter and oil and bring to medium high heat. Saute the fish on each side until golden brown. Try not to move the fish once you put it in the pan until the first side is golden brown. Cooking time will vary depending on the type of fish and thickness. Tilapia takes just 2-3 minutes on the first side and even quicker on the second side.
  • Sauce -- When you start the fish is a good time to add the shrimp and crab to your sauce. Bring the sauce back up to medium heat and add the shrimp. Cook just 1-2 minutes and then stir in the crab. Don't stir too much, you don't want to break up the crab. Add the lemon juice, zest, parsley and dill and then turn off the heat -- the sauce is done.
  • Serve -- For each plate, add 3/4-1 cup of the rice, top with one of the fish fillets and top with the sauce. Garnish with a fresh lemon slice. ENJOY!

CREAMY CRAB TOPPED TILAPIA



Creamy Crab Topped Tilapia image

My family loves the parmesan topped tilapia recipe. I adapted it to a slightly (I hope) healthier version with a little bit more meatiness in it. It's great served with rice and veggies.

Provided by Rljacdcjecl

Categories     Crab

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 tilapia fillets
season salt, to taste
1/3 cup mayonnaise
1/4 cup olive oil
1/2 cup parmesan cheese
1/2 cup finely chopped imitation crabmeat
1 teaspoon dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt

Steps:

  • Lay tilapia fillets out on baking pan and season with season salt. Bake at 350 for 6-8 minutes or until mostly cooked.
  • While the fillets are in the oven, mix remaining ingredients.
  • Take fish out of the oven and top with crab/parmesan mixture. Turn oven to broil.
  • Broil fish until bubbly and light brown.

MUSHROOM AND CRABMEAT WHITE WINE SAUCE



Mushroom and Crabmeat White Wine Sauce image

Make and share this Mushroom and Crabmeat White Wine Sauce recipe from Food.com.

Provided by MellyBelly

Categories     Crab

Time 35m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 10

1/2 cup mushroom, cleaned and sliced (Bella)
1/2 cup white wine
2 tablespoons unsalted butter
1 cup heavy whipping cream
1 tablespoon flour
1/4 cup parmesan cheese
1 teaspoon black pepper
1 garlic clove, diced
1/4 cup sweet onion, chopped
2 crab legs, cooked and chopped

Steps:

  • Take 2 tablespoons of butter, onion, and garlic and bring to a slight simmer on low heat. Add 1/2 cup of white wine and bring to a low boil. Add flour, mix well with whisk while on low heat. (will form a rue).
  • While rue is forming, boil crab legs, cool, and then shell, place crab meat aside.
  • After rue forms, mix in heavy whipping cream, mushrooms, pepper, and parmesean cheese. Let simmer for 20 minutes.
  • Add crab meat, and let sauce thicken for 5 minutes.
  • Serve over Ravioli, or your favorite pasta.

Nutrition Facts : Calories 395.1, Fat 30.2, SaturatedFat 18.5, Cholesterol 138.4, Sodium 840.5, Carbohydrate 6, Fiber 0.5, Sugar 1, Protein 20.1

PAN FRIED TILAPIA WITH WHITE WINE AND CAPERS



Pan Fried Tilapia With White Wine and Capers image

I found This recipe on CDKitchen, Submitted by: Jerrie, from Rhode Island (serving size: 1 fillet and 2 tablespoons sauce). POINTS: 5; EXCHANGES: '12 Starch, 4 Very lean Meat.

Provided by Chef Lyle

Categories     Tilapia

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup dry white wine
1/4 cup tomatoes (chopped seeded)
2 tablespoons fresh lemon juice
2 tablespoons capers (drained)
1 garlic clove, minced
1/2 teaspoon dried basil
4 tilapia fillets (6-ounce each)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup all-purpose flour
cooking spray
1 tablespoon olive oil
2 tablespoons Smart Balance light butter spread
2 tablespoons fresh parsley (chopped)
1 lemon (cut into wedges optional)

Steps:

  • Combine first 6 ingredients, stir­ring well with a whisk; set aside.
  • Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.
  • Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
  • Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired.

BLACKENED TILAPIA WITH SHRIMP IN MORNAY WINE SAUCE



Blackened Tilapia With Shrimp in Mornay Wine Sauce image

Warning: this is not a calorie friendly recipe but rather something that all of your friends will talk about. It is a great 5 star recipe that you will like to impress everyone with. Suggestion: Serve the fish with some roasted fingerling potatoes and asparagus as a side dish. Pictures to follow.

Provided by Nadia Melkowits

Categories     European

Time 25m

Yield 1 fish, 4 serving(s)

Number Of Ingredients 12

blackening seasoning
4 tilapia fillets
non stick olive oil flavored cooking spray
1 head fresh garlic, minced
2 tablespoons Dijon mustard
4 tablespoons parsley
1/2 lb shrimp
2 cups heavy cream
1/4 cup dry white wine
3 tablespoons butter (unsalted)
4 ounces boursin cheese (garlic and fine herbs)
1/2 lemon (juice only)

Steps:

  • Season the fish with blackening seasoning on both sides.
  • Heat a cast iron pan and spray with a non stick spray.
  • Once pan is hot enough sear each side for about 2 minute.
  • In another large sauté pan, melt the butter and sauté fresh garlic over medium heat. When garlic is soft but not brown, add heavy cream, shrimp and the Dijon mustard.
  • When the shrimp are cooked, add Boursin cheese and wine. Let the sauce thicken. Season with salt and pepper and the lemon juice.
  • Plate the tilapia, adding minced parsley to the sauce just before serving. Spoon sauce over half of the fish.

Nutrition Facts : Calories 570.1, Fat 53.7, SaturatedFat 33, Cholesterol 257.4, Sodium 532.9, Carbohydrate 10.5, Fiber 0.9, Sugar 0.7, Protein 11.7

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