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.
Stuffed Rolled Tilapia
- 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
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.