12835 Preston Road #302, Dallas Texas 75230 972-789-9610
Holiday Hours M-F 11:00am-6:00pm Sat 10:00am-5:00pm Sun Closed
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.
