BLACKENED TILAPIA IN A CRAB-INARA CREAM SAUCE

Serves 4

1-1 1/2 lbs.. Of fresh Tilapia fillet
5 tbsp.. Of melted butter
Blackened spice ( any brand will do)
1-16oz Jar Grandmom Concetta’s Crabinara Sauce
2 tbsp.. Butter
1/4 cup of diced onions
1 1/2 tbsp. Flour
1/3 cup of White wine
1/2 cup of heavy cream
1/3 cup of Chiffonade (finely sliced) basil
1 glove of minced garlic
salt and pepper to taste
Shredded Parmesan cheese

Brush each fillet with melted butter then sprinkle with Blackened spice on both sides.

Heat Cast iron pan or heavy frying pan over high heat until the pan is hot.

Add fillets and cook 1-2 minutes per side until the fish is opaque and flakes when tested.

Meanwhile while the fish is cooking start your Crabinara cream sauce. If fish is done before sauce, cover with foil and place in warm oven of 160 degree.

Place butter in Saucepan, melt, then add your diced onions, sweat the onions till tender and brown. Add flour to pan, mixing well into onion mixture, continue to stir and let roux cook on low heat for one minute. Add the white wine and heavy cream stirring constantly, slowly add your Crabinara sauce to cream mixture.

Heat through till sauce comes to a boil add salt and pepper to taste and minced garlic.

Place a nice amount of Crabinara cream on plate, top with blackened fillet and a small amount of Crabinara cream sauce on top of the fillet, sprinkle with thinly sliced basil and shredded parmesan cheese and fresh
black pepper.

BLACKENED TILAPIA IN A CRAB-INARA CREAM SAUCE

CHICKEN CRAB-INARA MANICOTTI

CHICKEN CRAB-INARA NAPOLI

CHICKEN CRAB-INARA SAN FERNANDO

RAVIOLI CRAB-INARA

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