Special Diets

Étouffée de Tilapia

• From: National Fisheries Institute

Ingredients

• 1 1/2 lbs fresh tilapia fillets

• 1/4 tsp cayenne pepper

• 1/4 tsp ground black pepper

• 2 tsp olive oil

• 3 cloves garlic, finely minced

• 1 Tbs fresh parsley, finely chopped

• 1/2 large green bell pepper, seeded and chopped

• 1/2 large red bell pepper, seeded and chopped

• 1 stalk celery, chopped

• 1/2 cup scallions, chopped

• 2 Tbs all purpose flour

• 2 cups tomato sauce

• 1 tsp fresh thyme

Bring a taste of New Orleans to your plate with this version of étouffée.

Directions

• Rub pepper and cayenne into fillets. Arrange half the fillets in a non-stick baking pan.
• In a separate dish, combine olive oil, garlic, parsley, bell peppers, celery and scallions. Sprinkle half of this mixture over the fillets in the baking pan. Sprinkle half the flour over the vegetables and drizzle with half the tomato sauce and fresh thyme. Repeat layer. Cover and place pan in the oven at 325° F and bake for 1 hour or until fish flakes when tested with a fork.