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.