Shrimp-stuffed Tilapia

Serves 2

4 sides of Tilapia
½ lb cocktail shrimp (cooked)
1 lemon, half zested (reserve zest)
Kosher salt
Cracked black pepper
Dried dill
4 sheets of cling-wrap, roughly 13” long, and 12” wide

1 Tbsp minced garlic
1 Tbsp butter


For each serving do the following:

Mix lemon zest, ½ the juice of the lemon, and salt and pepper with the shrimp meat.

Lay one layer of cling-wrap down.

Season the outside of one tilapia filet with salt, pepper and dill.

Lay seasoned side down at the top of the cling-wrap, about 1” from the edge.

Layer on ¼ of the shrimp mix, and place another tilapia filet onto the top.

Season with salt, pepper and dill.

Roll the layered filets into a tube, twisting the ends.

Tie each end into a knot, then wrap with another layer of cling-wrap and knot again.

Let sit in the fridge for about an hour.

When you are ready to cook…

Pre-heat a pot of water large enough to float your fish in.

Once it is gently boiling, place the fish into the water and let cook for about 7-10 minutes, or until fish is firm to the touch and opaque.

When you are ready to serve…

Melt butter into a sauté pan, and heat garlic in the pan at medium heat.

Add shrimp, and the rest of the lemon juice. Stir to heat.

Remove fish from water, and cut from cling-wrap.

Place fish on the serving plate, and layer shrimp sauce over the top.

Serve with anything you like as a side and a veggie.

A nice white pino grigio would be a great addition to this meal