Finding new ways to delishify fish is my latest obsession. This recipe could work with any white fleshy fish.
- 3 Tilapia filets
- 1 tablespoon Tony Chachere’s or Old Bay Seasoning
- 6-8oz lump crab meat
- 1 small onion, finely chopped
- 1 egg, beaten
- 1 tablespoon Paleo Mayo
- 2 teaspoons coconut flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coconut oil
- 1 tablespoon grass-fed butter
- Preheat oven to 400 degrees.
- Heat a skillet with coconut oil over med-high heat.
- Add chopped onion and cook until slightly soft. About 5 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine crab meat, egg and mayo.
- In a small bowl, combine coconut flour, garlic powder, onion powder and Tony Chachere’s. If substituting with Old Bay Seasoning, you may want to add a pinch of salt.
- Add dry ingredients to crab mixture and stir until combined.
- Lay out your Tilapia filets and spoon a ¼ cup of crab mixture to the center of the filet.
- Roll filet around crab mixture and secure with toothpick.
- Place rolled filets, seam-side down, in a baking dish. Pack remaining crab stuffing into the sides of the fish rolls to close any gaps.
- Melt butter and pour over fish rolls. Sprinkle with Tony Chachere’s or Old Bay Seasoning.
- Bake uncovered for 25-30 minutes. Serve over Mashed Cauli Fauxtatoes or Paleo Rice.