Not quite stuffed Tilapia

Not Quite Stuffed Tilapia

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Gordon Savell


Something you can make fresh or out of the store... Seems all who try this ask for more. No it's not very healthy but it sure taste good! LOL
Please remember I hardly ever measure so use what you think is enough. Any measurement I give is an approx. Thanks


★★★★★ 1 vote

20 Min
30 Min


  • 1 pkg
    tilapia fillets... approx 10 in bag.
  • 2 pkg
    large or med. shrimp... dehead, deveined and shell off
  • 1 pkg
    crab cakes of your choice... the one i use has 6 in it.
  • 1 pkg
    seafood or crawfish cakes or your choice... the one i use has 6 in it.
  • 1 pkg
    2 cup bag of finely shreded 5 italian cheese
  • 1 pt
    heavy whipping cream
  • 1 can(s)
    rotel tomatoes (original) smaller can
  • ·
    emeril's seasoning ( i found mine at walmart and online)
  • 1
    country crock butter
  • 2 Tbsp
    miced garlic
  • Few dash(es)
    seasoning salt to taste
  • Few dash(es)
    pepper to taste
  • ·
    optional... hushpuppies
  • ·
    optional... bowl of seafood gumbo ( not sure if the world is ready for my mom's gumbo recipe yet)
  • ·
    i hope i didn't forget anything... if i did i am sorry i will re-read to make sure it is all here but sometimes my mind slips. lol

How to Make Not quite stuffed Tilapia


  1. Pre-heat oven to 350* I cook on gas so you may have to adjust your heat and cook time.
    The key is to not dry it check it while it cooks.
  2. Ok I have a broiler pan with long thin slots that came with my stove... I use this for the draining.
    Spray with cooking spray
    Rub butter on 8 pieces of fish.
    Cover with medium coat of Emeril's seasoning... If you have cajun or different seasonings this is up to you and how hot spicy you want it.
    Place on pan over drain slots or on racks. ( Racks will cook much faster and will need a drain pan)
    In another bowl mash all crab/seafood or crawfish cakes together so well blended and place with fish.
    Optional: I dice up 10 to 12 shrimp the add to top of the cakes when I use crawfish cakes.
    Bake for about 20 25 mins... checking so not to dry fish out.
  3. While fish is cooking in a deep 10" ish sauce pan dump full bag of cheese, pat of butter, pinch of garlic powder, half or so of whipping cream, seasoning salt and pepper to taste.
    Add can of Rotel tomatoes (Drain well)
    On very low heat melt and simmer (Stir a LOT to keep from sticking)
    Simmer and stir till ready to use.
    Sorry I could be OCD... I stand over my meal the whole time it is cooking.
  4. In a large frying pan add remaining shrimp.
    Enough butter to coat well when melted.
    Remaining miced garlic.
    Pinch of Emeril's seasoning.
    Pinch of seasoning salt
    Pepper to taste
    This is my attempt to scampi shrimp... cook till done but not too long so not to get rubbery. If you know the proper way please do so.
  5. Optional: Hushpuppies or a bowl of Gumbo. These I will let you decide on and make to be served with this dish.
    Even a West Indies Salad sounds good right about now. LOL
  6. Ok finally the plating...
    I place 2 pieces of fish, 1/4 of the cake and approx 15 or so shrimp on the plate.
    Then cover fish and cake with cheese sauce.
    Serve with the option of your choice...
    Enjoy, Loosen belt and Nap...
    Most of the time I cover everything with cheese sauce... No not very health but it has a really good flavor to me.
    Thanks for trying,

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About Not quite stuffed Tilapia

Course/Dish: Fish

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