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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (584g) Recipe makes 4 servings The following items or measurements are not included below: alfredo sauce |
||
| Calories 598 | ||
| Calories from Fat 273 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.3g | 46% | |
| Saturated Fat 12.4g | 62% | |
| Monounsaturated Fat 12.8g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 349mg | 116% | |
| Sodium 548mg | 22% | |
| Potassium 1092mg | 31% | |
| Total Carbohydrate 2.7g | 0% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 1.4g | ||
| Protein 78.6g | 157% | |
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Alfredo Shrimp Tilapia
By: MNLisaB
Sep 6, 2004
This is my version of Ruby Tuesday's New Orleans Tilapia. Tilapia fillets are baked then topped with alfredo sauce, sauteed red peppers and garlic cooked shrimp. I'm not very good at copycatting recipes, but we had this last night and it was mighty fine.
SERVES 4
Ingredients
- 2 1/2 lbs tilapia fillets
- 1 cup alfredo sauce
- 3/4 lb shrimp, cleaned,shelled and deveined
- 2 tablespoons creole seasoning
- 1 sweet red pepper, sliced very thin into slivers
- 3 tablespoons olive oil
- 4 tablespoons butter, divided
- 2 cloves garlic, finely minced
- 3 tablespoons grated romano cheese or parmesan cheese, for topping
Directions
1
Preheat oven to 425*.2
Wash and dry tilapia filets, spread with olive oil and creole seasoning, to your taste.3
Place in well oiled baking pan, bake for 8-10 minutes, until just white.4
While fish is baking, saute slivers of red pepper in 1 tbs butter,until cooked, about 5 minutes.5
Warm alfredo in a small saucepan.6
In a frypan, melt 3 tbs butter, add minced garlic and cleaned, prepared shrimp, saute for about 5 minutes.7
When fish is ready, remove from pan from oven.8
Carefully remove fillets, 4 per plate.9
Place one quarter of the red pepper slivers and one quarter of the cooked shrimp on top of fillets.10
Top with 1/4 cup of alfredo, sprinkle of grated cheese and a dusting of more creole seasoning.11
If you like, you can put this under the broiler for about a minute.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Freshwater > Tilapia
- Main Ingredient > Seafood > Fish > Saltwater
- Main Ingredient > Seafood > Shellfish > Shrimp
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: Annette NC
On Apr 8, 2009
I did not use the red peppers. Being from Louisiana, I used quite a bit of Tony Chachere's. Everyone raved about this. It was quick and easy and will definitely be made again!
From: Chef #1228963
On Apr 6, 2009
This was a really good recipe, I mixed up my own cajun seasonings and pan seared the fish instead of broiling it(blackened) I also didn't have a Red Bell but I used roasted red pepper alfredo sauce. I served it Just like Ruby Tuesdays with steamed broccoli and wild rice. My husband and I were enjoying an empty nest due to the kids on Spring break but still wanted to save money, we felt just like we were in the restaurant and paired it with a glass of white wine.
From: Sugarmagnolia_fl
On Feb 12, 2006
This was just fabulous!! I made this for a dinner party for 5 people and everyone was giving accolades for how yummy this meal was. The only change I made was to roast the red bell pepper, then peel and slice after it cooled. I did broil the fish for just a moment after adding the alfredo sauce and parmesan cheese. I served this with a side of roasted asparagus and fettuccini with mushrooms and spinach. This is one special meal. Thanks so much!!
From: ms_bold
On Jan 29, 2005
This dish had simple preparation, but wonderful flavor. I used Alfredo Sauce for the Alfredo Sauce. The blend of flavors was excellent. I made extra alfredo sauce for a side of fettuccine and also served roasted asparagus. Divine meal. 
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