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Rock Island Tilapia
8 oz. Crab meat
2 cups Cheese and garlic croutons (crushed)
10 oz. Prepared Alfredo sauce
1 Tbls. Fresh lemon juice
2 tsp. Salt-free All-purpose seasoning
6 5-6 oz. Tilapia fillets, skin off
3 Tbls. melted butter
1 Tbls. butter
6 oz. Lobster meat, chopped
1 can Seafood Bisque or Cream of Shrimp Soup Seafood seasoning, to taste


Preheat oven to 350 degrees F.

To make the crab stuffing, in a large bowl, mix crab meat, crushed croutons, Alfredo sauce, lemon juice and all-purpose seasoning. Set aside for later.

Place the tilapia fillet (dark side down) onto a clean surface. Using a chef’s knife, cut pockets into each side of the fish.

Open the pockets and spoon approximately 3/4 cup of the crab stuffing into the tilapia. Flatten the stuffing slightly to approximately 3/4 in. high.

Gently close the pockets and brush each fillet and the stuffing with melted butter and sprinkle with seafood seasoning.

Place the stuffed fish into a 9 x 13 baking dish with 1/4 cup of water, being careful not to pour the water over the fish.

Bake in a 350-degree oven for approximately 20-25 minutes or until the stuffing reaches 165 degrees.

In a small pan, melt 1 Tbls. butter over medium heat, add the lobster meat and saute until tender. Add the soup to make the sauce to serve over the fish. Stir well.

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Just as a tip, I tried mine with a little bit of Hollandaise instead of the Alfredo and it was great!


Preparation Time: Serves: 6
Recipe Origin: United States
Submitted by:
Caitlin Kyle
United States
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