Scampi Stuffed Tilapia with Pico De Gallo Rsc
Delight your taste buds with this Scampi Stuffed Tilapia with Pico de Gallo—a vibrant fusion of seafood and fresh flavors that’s as stunning as it is delicious. Tender tilapia fillets are filled with a savory stuffing of buttery shrimp, golden breadcrumbs, garlic, and parsley, then folded and baked to perfection. What sets this dish apart is the zesty pico de gallo topping, a refreshing blend of juicy tomatoes, red onion, jalapeño, and lime juice, which adds a bright, citrusy kick to every bite. Ready in just 45 minutes, this elegant yet easy-to-make entrée is perfect for weeknight dinners or special occasions. Serve with lime wedges and your favorite sides for a restaurant-quality meal that’s brimming with flavor and flair.
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 1 cup Large shrimp, peeled and deveined
- 3 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 2 tablespoons Lemon juice
- 1 cup Breadcrumbs
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Tomatoes, finely diced
- 0.5 medium Red onion, finely chopped
- 1 small Jalapeño, finely diced
- 2 tablespoons Cilantro, chopped
- 2 tablespoons Lime juice
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil.
In a skillet over medium heat, melt 2 tablespoons of butter. Add minced garlic and sauté for 1 minute or until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes until pink and cooked through. Remove from heat and chop the shrimp into small pieces.
In a bowl, combine the chopped shrimp, breadcrumbs, parsley, 1 tablespoon of lemon juice, and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Mix well to form the stuffing.
Lay each tilapia fillet flat and place a generous spoonful of the stuffing in the middle. Gently fold the tilapia over the stuffing and secure with a toothpick if necessary.
Place the stuffed tilapia on the prepared baking sheet. Brush the tops with the remaining melted butter (1 tablespoon) and sprinkle lightly with salt and pepper.
Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.
While the tilapia bakes, prepare the pico de gallo. In a medium bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Mix well and set aside.
When the tilapia is done, remove from the oven. Plate each stuffed fillet and top with a generous spoonful of pico de gallo.
Serve immediately with additional lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 4567 mg | 199% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 18.7 g | ||
| Protein | 180.2 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3069 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
