To make Blackening Seasoning:
1 1/2 tsp paprika
1 tsp garlic powder
1 tsp onion poweder
1 tsp dried thyme
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp basil
1/4 tsp oregano
1 tsp sea salt
PLACE 1 tsp. each of blackened seasoning, lemon pepper, garlic powder, gumbo file, cayenne pepper and Cajun gumbo seasoning mix in a bowl; mix.
SEASON the tilapia by rubbing the seasoning mixture on both sides of the fillets.
MELT 1 stick of butter in a large skillet over medium-high heat. Place tilapia in the pan; cook first side. Continue to monitor this pan and turn fish once first side is browned.
MEANWHILE, melt remaining stick of butter in second large skillet over medium-high heat. Add chopped garlic, green onions, mushrooms, cream of celery soup, cream cheese and heavy cream; stir gently to ensure a well-blended sauce.
ONCE fish is browned on both sides, lower the heat on the pan to keep the fish warm, but not overcooked.
TO the cream cheese sauce add 1 tsp. each of blackened seasoning, cayenne pepper, gumbo seasoning mix and parsley; mix well. Add the shrimp, stirring until the shrimp turns bright pink. Add mozzarella; sir until sauce is well blended.
PLACE tilapia on a serving platter. Top the tilapia with the creamy sauce. Place 2 tsp. of parsley flakes across the dish for garnish
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (206g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 240 (87%)|
|Amt Per Serving||% DV|
|Total Fat 26.7g||36 %|
|Saturated Fat 16.3g||82 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 73.1mg||22 %|
|Sodium 465.6mg||16 %|
|Potassium 106.5mg||3 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 5g|
|Protein 4.5g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 275
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