Crab-stuffed tilapia with beurre blanc sauce

Crab Stuffing:
2 6oz. can crabmeat, drained
1 c. mayonnaise
1 T. dijon mustard
1 c. soft bread crumbs
3/4 c. half and half
½ c. chopped shallots
¼ c. chopped green olives
2 T. chopped fresh dill
salt and pepper

Combine all ingredients in a bowl and set aside

Tilapia:
4-6 tilapia fillets (fresh or frozen) - rinse in cold water and dry with paper towel.  Coat both sides of fillets with salt and pepper.

Place fillet on flat surgace (tail end toward you).  Put a generous layer of crab mixture on top of the fillet.  Start in at the tail end and roll up to the wider end of the fish and secure with toothpicks or string to keep in a tight roll.  Lay in a greased baking dish, seam side down.  Slice one lemon into ¼ inch slices and place between each roll.  Top with additional salt, pepper, and paprika.  Add one pat of butter to each roll. 

 

Preheat oven to 375º.  Cover dish with foil and bake for 35-40 minutes or until fish is flaky and stuffing appears to be cooked through.

Beurre Blanc Sauce:
While fish is baking, add the following to a saucepan:
¼ c. dry white wine (chardonnay)
2 T. white wine vinegar
1 T. minced shallots



Over medium high heat, simmer until reduced by half (approx. 3-4 minutes).  Then, add 1 T. heavy cream and cook for another 1-2 minutes, but do not boil.  Remove from heat.  Slowly with a whisk, add 1 c. butter, cut into pats. (If using unsalted butter, add salt to taste).

Next, add the following:
1 T. lemon juice
¼ t. lemon zest
2 t. thyme, chopped
2 t. parsley, chopped
2 t. chives, chopped

Serve with your favorite rice side dish (wild rice, pictured) and pour sauce over fish.