Crab Stuffed Tilapia and Mushroom Fettuccine
Good enough for company, this crab stuffed tilapia with creamy pasta will make you super happy on a Tuesday night. Remember, life is hard… but dinner doesn’t have to be.
Start to finish: 15 minutes
Hands on time: 15 minutes
2 tablespoons olive oil
2 Crab Stuffed Tilapia from the Seafood Case
Salt and freshly ground black pepper
1 package Heinen’s Mushroom Fettuccine (Frozen)
1 tablespoon minced fresh parsley
Preheat broiler with rack on next to highest level.
Heat 1 tablespoon of the oil in a large skillet until it shimmers. Salt and pepper the fish and add it to the pan, crab side up. Saute the fish for 3 minutes or until browned on the bottom. Transfer the pan to the broiler and broil the fish for another 3 minutes or until lightly browned on top and cooked through.
In another large skillet, heat the remaining oil and add the Mushroom Fettuccine. Cook according to the package directions. It should take about 5 minutes to cook and bring up to heat.
Transfer the fish and pasta to 2 heated plates and sprinkle with the parsley. Serve hot.
Tip: Warm plates keeps your food warm longer. To warm plates, first make sure they are microwave safe. Microwave two plates for 1 minute on high. Check to see if they are warm enough and nuke for another 30 seconds if you’d like them to be warmer.
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.