ISO recipe for tilapia roll ups

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kitov ↓

Thu, Aug 11 2011, 11:10 am

I have eaten in the past tilapia rolled up with a delish vegetable filling and yummy sauce.

Any recipe?

chocolate chips

Thu, Aug 11 2011, 11:46 am

This is from one of the advertisers (dont remember which one). Ive never tried it but it looks good:

4 tilapia fillets
dressing: 1/2 cup mayonnaise
2tbsp ketchup
garlic powder (dash)
sugar and salt to taste
minced onion to sprinkle.

vegetable filling: 1 med. onion sliced long and thin
1 pepper julienned
1 green zuchinni sliced in half circles
3 tbsp oil
dash of parsley flakes, garlic powder, onion powder, salt and black pepper

place fillets flat side down. with shap knife slice through thick part of ea. fillet almost to the end so tilapia can be spread wide open. In a large skillet/wok heat oil on high add onions and fry for 2-3 mins. add peppers and fry for an additional 3-4 minutes add zuchinni and fry until tender. sprinkle with spices and mix well/
spoon 1/4 filling onto flat side of each opened fillet. roll up carefully. mix ingredients for dresing and spread ontop of each roll. sprinkle with minced onion and bake at 400 F for 20 minutes.

ENJOY Smile

lovely1

Thu, Aug 11 2011, 12:01 pm

This is definitely worth trying. Will it work with frozen tilapia?

ra_mom ↓

Thu, Aug 11 2011, 12:18 pm

lovely1 wrote:

This is definitely worth trying. Will it work with frozen tilapia?

It just needs to be defrosted first.

↑ kitov ↓

Thu, Aug 11 2011, 1:02 pm

Thanks coco chip for taking the time and effort to type it up.

ninasapir

Fri, Aug 12 2011, 4:35 am

try these mushroom stuffed tilapia rolls from joyofkosher http://joyof.kosher.com/recipe.....olls/

or try these http://www.cooks.com/rec/doc/0......html

↑ kitov

Fri, Aug 12 2011, 8:09 am

kitov wrote:

Thanks coco chip for taking the time and effort to type it up.

Made it! It was a breeze to make and tasted heavenly!

egam

Fri, Aug 12 2011, 12:07 pm

I make mine stuffed with spinach and mushrooms. I don't usually make sauce, just drizzle with olive oil and sprinkle some colorful spices and herbs on top.

chocolate moose

Fri, Aug 12 2011, 3:36 pm

I've made the stuffed fish with defrosted fish. it was beyond awful.

MaBelleVie ↓

Sat, Aug 13 2011, 6:59 pm

Can someone explain how to do the part where you slice it open? I'm not picturing it. Sad

Can you just put the filling ingredients on the flat side, roll the top and bottom in, and place it seam side down in the pan?

↑ ra_mom ↓

Sat, Aug 13 2011, 8:38 pm

MaBelleVie wrote:

Can someone explain how to do the part where you slice it open? I'm not picturing it. Sad

Can you just put the filling ingredients on the flat side, roll the top and bottom in, and place it seam side down in the pan?

I believe you butterfly the fillet. Kind of like the way you would slice through a chicken cutlet to get 2 thin cutlets instead of 1 thick one- but not actually cutting all the way through- leaving the two thin pieces attached, so that you get it to look like a butterfly. The end result being a thin and very wide fillet (open it like a book), instead of a thick and narrow fillet.
Does that make sense? I know I am not explaining myself well.

↑ MaBelleVie

Sat, Aug 13 2011, 8:42 pm

ra_mom wrote:

MaBelleVie wrote:

Can someone explain how to do the part where you slice it open? I'm not picturing it. Sad

Can you just put the filling ingredients on the flat side, roll the top and bottom in, and place it seam side down in the pan?

Thank you! Yes, that makes sense. Honestly, I never knew what it meant to butterfly a chicken cutlet either embarrassed

So the idea is to have more surface to hold the filling, and a thinner layer of fish.

↑ ra_mom

Sat, Aug 13 2011, 8:43 pm

MaBelleVie wrote:

ra_mom wrote:

MaBelleVie wrote:

Can someone explain how to do the part where you slice it open? I'm not picturing it. Sad

Can you just put the filling ingredients on the flat side, roll the top and bottom in, and place it seam side down in the pan?

Thank you! Yes, that makes sense. Honestly, I never knew what it meant to butterfly a chicken cutlet either embarrassed

So the idea is to have more surface to hold the filling, and a thinner layer of fish.

Yes, I believe so! Smile

culinaryk

Sun, Aug 14 2011, 6:08 am

Here is an amazing recipe from Alessandra Rovati that she has put up on my site. It looks delicious with very clear instructions.
http://culinarykosher.com/reci...../2095

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