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Stuffed Rolled Tilapia

April 4, 2019 By Tina Leave a Comment

Just about this time of year my taste buds start to crave the freshness of spring time. The days are longer now and the bulbs are popping out of the ground and the buds on the trees are cracking through the bark.

So my memory takes me back to one of my mother, Josie’s, recipes. Is light and airy, and not hard to put together. Actually, most of us have the ingredients in our homes most of the time.

With this recipe, you can use flounder or tilapia. It really comes together quite fast probably the hardest part is chopping your vegetables, sauteing them in prep prior to rinsing your fish. You do want to blot your fish after the rinse.

This entree is always a winner, and it also can be a great dish when companies coming. Its has a elegant presentation looks bright, colorful and filled with flavor.

Stuffed Rolled Tilapia

Josie Pierantozzi
Print Recipe
Servings 4

Ingredients
  

  • 2 1/2 lb. Tilapia/flounder
  • 2 tbsp. unsalted Butter
  • 2 tbsp. olive oil
  • 3 stalks celery
  • 2 large carrots
  • 4 cloves fresh garlic
  • 2 whole shallots
  • 1/2 cup chardonnay
  • salt and pepper to taste

Instructions
 

  • 1- Rinse fillets and pad dry, put aside.  
    2- Rinse veggies and chop put in saute pan add butter and olive oil. Add half of your wine.  
    3- Going to saute till transparent and carrots have softened a bit and wine has evaporated. 
    4- In a rectangle pyrex dish add a splash of olive oil and slide it into all the corners. 
    5- Lay your fillets flat and put approximately 2 tbsp. of the veggie filling across the fillet. Make sure you have your large toothpicks ready. After rolling your fillets you’re going to spear your fish roll ups with 1 or 2 toothpicks and lay your fish rollups in your pyrex dish; you should have a good bit of filling left over.  The remaining filling is going to go on top of your roll-ups.  
    6- Finish off your dish with the remaining wine and your going to cover with aluminum foil a top cover tightly roast for approximately 25 minutes; remove foil turn up your broiler and brown it up. Make sure you’re keeping a close eye since you don’t want it to burn. 
    Serve warm with, maybe a baked potato and tossed salad.
Tried this recipe?Let us know how it was!

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Welcome

Hi, my name is Tina. Welcome to Josie’s Daughter’s Kitchen. I’ve created this blog to preserve the legacy of my Italian parents and our heritage. They passed down a treasure trove of knowledge and understanding of Italian foods. Food is part of Italian traditions and rituals.

On my blog I will hit upon all this, their origins, where it is now and where we will see it in the future. Hope you’ll stick around to see all the good things that come out of Josie’s Daughter’s Kitchen.

Favorites

Limoncello ” The Nectar of the Gods” origins from Amalfi Coast, Italia

Homestead Country Corn Chowder

Josie’s Sicilian Meat Gravy

Stuffed Rolled Tilapia

Escarole, Potato and Beans

Lentil Sausage Soup

How to Roast Peppers

Parmesan Rollatini

String beans with tomato

Marinara String Beans

Tortellini

Tortellini in Salsa Bianca

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