Crab-Stuffed Tilapia with Citrus Bagna Cauda

Monday, 30 Mar 2009


I’ll admit I took a shortcut on this one.  The crab-stuffed tilapia filets were already put together when they caught my eye at the store.   The Citrus Bagna Cauda recipe (designed to go with tilapia) is from Giada de Laurentiis via Food and Wine.  As Giada’s  recipe says, “Bagna cauda literally means ‘warm bath.’ It’s a warm garlicky sauce that is used for dipping vegetables in the Piedmont region of Italy.”


I seasoned the tilapia with lemon pepper and a little salt, a squeeze of fresh orange juice, and a few chopped orange pieces.  I baked it according to the package directions:  20-25 minutes at 375, loosely covered with foil.  That worked perfectly.


I took a couple of liberties with the bagna cauda, forgive me Giada:

1) Used just 1.5 tablespoons of olive oil and no butter;

2)  Added half a chopped up orange.


My husband is not a big fan of fish, so I made him a lightly breaded chicken breast and topped it with the same sauce.  I seasoned some bread crumbs with salt and crushed red peppers for some kick, dipped the chicken breast in egg and then the crumbs, and cooked in a pan with a little bit of olive oil.


I served the tilapia and the chicken over rice, with the sauce on top.  I tossed some watercress with a little olive oil and fresh lemon juice and put that around the edges of the plates, and served it with a lime wedge on the side.

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