|4 6oz||Tilapia Fillets|
|2 TBSP||INFUSED Lemon Olive Oil|
|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)|
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.