Ingredients for Scampi Stuffed Tilapia With Pico De Gallo Rsc
- White Onion
- Tomatoes
- 1/4 cup chopped jalapeño peppers (seeds removed for less heat)
- Fresh Cilantro Leaves
- Lime, Juice Of
- 1/2 teaspoon salt
- Shrimp
- 2 cloves minced garlic
- 1/2 cup chopped red bell pepper
- Monterey Jack Cheese
- Butter
- Lemon, Juice Of
- Fresh Parsley
- Italian Seasoned Breadcrumbs
- 1 teaspoon garlic powder
- Tilapia Fillets
- Reynolds Wrap Foil
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How to Make Scampi Stuffed Tilapia With Pico De Gallo Rsc
- Tear off four 12x18 inch sheets of heavy-duty Reynolds Wrap aluminum foil.
- In a medium bowl, combine 1/2 cup chopped red onion, 1 cup chopped tomatoes, 1/4 cup chopped jalapeño peppers (seeds removed for less heat), 1/2 cup chopped cilantro, 2 tablespoons lime juice, and 1/2 teaspoon salt. Refrigerate for at least one hour.
- In another medium bowl, combine 1 cup cooked shrimp (chopped), 2 cloves minced garlic, 1/2 cup chopped red bell pepper, 1/2 cup shredded cheddar cheese, 2 tablespoons melted butter, 1 tablespoon lemon juice, 1/4 cup chopped fresh parsley, and 1 1/4 cups bread crumbs.
- Gently toss to evenly moisten.
- In a shallow dish, combine 1/2 cup bread crumbs and 1 teaspoon garlic powder.
- Rinse and pat dry four tilapia fillets (about 6 ounces each).
- Scoop the scampi filling and fill the center of each tilapia fillet, leaving a 1/2-inch border.
- Top each filled fillet with another tilapia fillet, pressing gently to seal the edges.
- Coat both sides of the stuffed tilapia with the bread crumb mixture.
- Place one tablespoon of butter on each of four sheets of foil. Place one stuffed tilapia packet in the center of each sheet.
- Add two more tablespoons of butter on top of each tilapia.
- Bring up foil sides, double fold the top and ends to seal tightly, leaving room for steam circulation.
- Place foil packets on a baking sheet and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the tilapia is cooked through.
- Transfer to serving plates. Tear open the foil packets carefully.
- Serve each scampi-stuffed tilapia with a generous spoonful of pico de gallo.
Nutrition Information (Approximate per serving)
Sodium
92 g
Sugar
34g
Fat
156g
Carbs
17g
