Pan Fried Tilapia with Shallot Cream Sauce This is a fantastic recipe. Tilapia is stuffed with bay scallops, shitaki mushrooms, shallots and bacon to be lightly breaded and pan fried. A delicious cream sauce made with shallots, herbs and lemon tops the stuffed fish on a bed of wilted spinach and Parmesan couscous. This recipe tastes great using a Sole filet also. Ingredients: For filling:   1 tbl. shallot, minced   6-8 oz. bay scallops   4-6 oz. shitaki mushrooms   4 slices bacon, chopped   1 tsp. minced garlic For fish:   4 large tilapia or sole filets   ½ cup flour   1 tbl. cracked black pepper   1 tsp. salt   1 tbl. lemon-pepper seasoning   2-3 tbl. oil For sauce:   2 tbl. butter   ¼ cup shallot, finely chopped   2 cups cream   1 tsp. white pepper   dash of salt   juice of ¼ lemon   1 tsp. Italian seasoning Instructions: Chop scallops and bacon into small chunks. Cook bacon over medium heat until almost crispy. Add shallots, mushrooms and garlic and continue to cook until shallots are soft. Add scallops and cook about two minutes. Remove from heat and allow to cool slightly. Place each tilapia or sole filet between sheets of plastic wrap. Gently pound each filet until thin and flexible. Be careful to not create holes in the filet. Spoon about 2 tbl. of the filling onto one end of the filet. Roll the filet to secure the filling inside. Use a toothpick to seal the rolled filet. Heat oil in a frying pan. Add pepper, salt and lemon-pepper seasoning to the flour in a bowl. Mix to combine. Roll each filled filet in the flour and then place in pan with hot oil. Allow each side of the filet to become a crispy, golden brown before turning. After all sides of the rolled filet are golden brown, remove from pan and drain on paper towels. In a small saucepan, melt the butter. Add the shallot and cook until soft. Add the cream and bring to a very soft boil. Continue to cook until reduced by about half, stirring often. Add salt, pepper, lemon, and Italian seasoning. To serve: arrange the filets on a bed of steamed spinach and Parmesan couscous. Drizzle the sauce over the filets. Enjoy! Serves: 4 Return to Fish and Seafood Entree Index
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