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Main Course Recipes

Tilapia With Crabmeat Florentine Topping

Ingredients:

4 6oz Tilapia Fillets
2 TBSP INFUSED Lemon Olive Oil
1 tsp    Salt
1/2 tsp Fresh-Ground Black Pepper
1/2 tsp Cayenne Pepper
1 Small Shallot, minced 
10 oz Fresh Spinach
2 TBSP INFUSED Garlic Olive Oil
1 TBSP All-Purpose Flour
8 oz Cream Cheese softened
1/2 Cup Heavy Cream
1/2 lb Lump Crab Meat
3/4 Cup Italian Nutcrumbs (or breadcrumbs)

Directions:

Blanch spinach in salted water for 3 minutes. Drain and squeeze out excess water.    Roughly chop.

Pat fillets dry with a paper towel. In a small bowl, mix INFUSED Lemon Olive Oil, with salt, black pepper and cayenne pepper. Brush fillets with seasoned oil, being sure to coat both sides totally. Set aside.

In a small skillet, heat INFUSED Garlic Olive Oill. Saute shallots until soft. Add flour, mix well and cook for 2 minutes. Add cream cheese and cook until melted. Add cream, chopped spinach, crabmeat and Italian Nutcrumbs. Season to taste and set aside.

Sear fillets in a heavy skillet, top side down. Cook for 2 minutes. Carefully turn fillets and continue cooking for another 2 minutes or until fillets are opaque and cooked through.

Serve immediately, with mounded Crabmeat Florentine on top of each fillet, over angel hair pasta, orzo, or rice.



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