Tilapia Stuffed With Crabmeat
We had a little canned crabmeat left over from Thanksgiving and
an unfinished container of tabbouleh, both of which we got at
Costco. Though vacuum sealed,
the crabmeat had to be used soon. Tabbouleh is a tasty low fat
Middle Eastern spread made with bulgur wheat and finely diced
tomato, onion, cilantro, mint and lemon in EVOO. It goes great
at room temperature on taco chips, crackers or bread points.
So what to do? Make a fish dish.
Tilapia is a major food fish, farm raised. It is fine textured
and low fat, a bit more so than flounder. Cheaper too. So
we seasoned the crabmeat with a few ingredients from our crab
cake recipe and layered it onto one tilapia fillet and topped
it with another and tied them off, as shown. The fillets were
seasoned with S/P and EVOO. I then dumped the tabbouleh
into a buttered dish, plopped the tied fish fillets on top and
baked the whole mess in a 400F oven for about 30 minutes.
The fillets were 3 inches thick stuffed and tied. So, using
the ten minutes an inch rule, 30 minutes was right on.
How'd it come out? The tabbouleh got a little too crispy
in the baking process and lost the individual tastes present when
served uncooked. But it was OK. The crabmeat did not come
through, as distinct from the tilapia, as I had hoped. Recipes
abound for crab stuffed sole with the crabmeat usually fattened
up with cream or mayo, which I didn't do. Since the cost
of the lump crabmeat is greater than fish, there are better uses
for it. Why not do crab cakes one day and fillet of tender sweet
fish the next?
But we're talking leftovers here. We agreed that it was
a nice dish and an interesting use of tabbouleh, but we would
not brag about it at the bazaar in Marrakech.