Yay it's the Weekend! and Inside-out Stuffed Tilapia

HAPPY WEEKEND! It is really sick how happy I am that it is the weekend. We have no plans, yet still, I am ridiculously happy. We did trek over to Wal-Mart and buy cheapie amateur tennis rackets and two tubes of balls. I have not played tennis since high-school, so that should be interesting.

Anyway, this will be short and sweet. I have to get back to my celebratory it's-the-weekend beer. Unfortunately, I finished the last of my hooray-it's-Friday margarita mix (hint-hint Jill).

Tilapia was on sale for 4.99 per pound, and fish is good for us, so I went for it. Broccoli crowns were 99 cents per pound at KK this week, so I blanched them in boiling water for 4 minutes (covered) and tossed with olive oil, garlic and red pepper. Delish.

I just sort of threw this recipe together. I cheaped out on the cheese in the filling, so I increased the quantity so I remember for next time.

Inside-out Stuffed Tilapia

• Four tilapia fillets (about 1.5 lbs)
• 7oz imitation crab, finely diced
• 2 stalks celery, finely diced
• 1 medium onion, finely diced
• olive oil
• 1 cup fresh breadcrumbs
• 1/4 cup dry seasoned breadcrumbs
• 1 1/4 cup grated Locatelli Romano cheese (or parm), separated
• sprinkle old bay
• 1 tablespoon dried parsley
• two tablespoons chopped garlic
• 1/4 cup white wine
• 2-3 tablespoons lemon juice
• s&p

1. Preheat oven to 350.
2. Heat olive oil and add onion and celery.
3. Cook about 3 minutes and add garlic.
4. Cook an additional 2-3 minutes and add crab, stirring to combine.
5. Cook 2 minutes and add wine.
6. Cook about 5 minutes and add fresh breadcrumbs, a sprinkle of old bay, s&p, and about a tablespoon dried parsley, stirring to combine.
7. Cook until mixture is heated through.
8. Blot excess water from fillets and place in a 9x13 baking dish coating with non-stick spray.
9. Place about 1 tablespoon of crab mixture on top of each fillet.
10. Top each fillet with a sprinkle of dry breadcrumbs, 1/4 cup shredded parm and lemon juice.
11. Cook at 350 for approximately 20-30 minutes, or until fish is flaky.