Friday, December 13, 2013

Baked Spinach Stuffed Tilapia

Phil loves fish, just about any kind. When I made this dish, Baked Spinach Stuffed Tilapia, he just loved it. I could have used a different kind of fish, as Phil would have loved it anyway, but since this is what I had at the time, I used it. Next time I’ll ask Phil what kind he’d like and make this recipe with that one, if it's not a "stiff" kind, like swordfish and the like. By the way, I came up with this recipe because I was looking through the freezer to decide what to make for supper, and when I saw the spinach and bacon, the idea for stuffed fish came to mind.

First, sauté the bacon in a skillet. It doesn’t have to be crispy; as a matter of fact, the stuffing will be better with the bacon somewhat soft. When the bacon is cooked, chop into small pieces.

While that is cooking, place the frozen spinach in a bowl and microwave on high for about 5 minutes. When cool, press out the water.

Meanwhile, dice the Vidalia onion and celery, and sauté in a skillet until nicely browned.

Dice the bread and put in a large bowl. Add the salt and pepper and mix.

Add the chopped bacon and the sautéed onions and celery.

Mix in the drained spinach, melted butter, and chicken bullion. I frequently use my hands to do this.

Take about 1/3 cup stuffing mix with your hand, or use a scoop. Kind of squeeze it a little; you don’t want it loose so it falls apart or falls “out” of the fish.

Place it on the bottom of the piece of fish and wrap the fish around it on each end.

Place the stuffed fish in a greased 9 X 13” casserole dish. You can cover the baking dish with tin foil if you'd like.

Bake at 350° until fish is flaky, about 40 minutes or so.

While the stuffed fish is baking, make the cream sauce. In a medium saucepan, make the roux. Melt the butter and whisk in the flour. Bring to bubbling, stirring constantly.

Slowly add the milk, whisking constantly. When thickened, add the salt and pepper.

When the stuffed fish is done baking, place on plate and ladle the cream sauce on top. Sprinkle with parsley if you’d like. Enjoy! ~TMMF

Baked Spinach Stuffed Tilapia

8-9 Tilapia filets
½ lb bacon
1 stalk celery
½ small Vidalia onion
1 10 oz. package frozen spinach
14 pieces bread
1-2 Tbl. butter, melted
½ c. chicken bullion
   (hot water and ½ cube)
½ tsp. salt
½ tsp. black pepper

Cream Sauce

½ c. butter
½ c. flour
2 c. milk
½ tsp. salt
½ tsp. black pepper

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