Scampi Stuffed Tilapia With Pico De Gallo #RSC

The aroma always takes me back. My grandmother, a woman who could coax magic from the simplest ingredients, used to make a version of scampi that had my siblings and I practically fighting for the last bite of shrimp-infused, buttery goodness. While this Scampi Stuffed Tilapia with Pico de Gallo isn’t exactly her recipe, it captures that same warmth and deliciousness – a feeling of comfort and family that I try to recreate in my own kitchen. The bright, fresh pico adds a contemporary twist to the classic, making it a dish that’s both familiar and exciting.

Recipe Overview

• Prep Time: 17 minutes
• Cook Time: 20-25 minutes
• Total Time: 37-42 minutes
• Servings: 4
• Yield: 4 stuffed filets
• Dietary Type: Pescatarian

Ingredients

• 1 small white onion, finely chopped
• 4 medium tomatoes, seeded and finely chopped (roma or plum works best)
• 2 small jalapeno peppers, seeded and finely chopped
• ½ cup fresh cilantro leaves, chopped
• 1 medium lime, juice of
• ½ teaspoon salt (or to taste)
• ½ lb shrimp (51-60 size), peeled and deveined
• 3 teaspoons garlic, minced
• ¼ cup red bell pepper, diced
• ½ cup shredded Monterey Jack cheese
• ⅔ cup butter, melted
• ½ medium fresh lemon, juice of
• 1 tablespoon chopped fresh parsley
• 2 cups Italian seasoned breadcrumbs, divided
• ½ teaspoon garlic powder
• 1 ½ – 2 lbs fresh tilapia fillets (8 filets)
• ¼ cup butter, cut into 12 pats

Reynolds Wrap Foil

Equipment Needed

• Cutting board
• Chef’s knife
• Medium mixing bowls (2)
• Shallow dish
• Measuring cups and spoons
• Baking sheet
• Reynolds Wrap Heavy Duty Aluminum Foil

Instructions

1. Begin by tearing four sheets of Reynolds Wrap Heavy Duty Aluminum Foil, each measuring 12×18 inches. Set these aside; they’ll be your cooking vessels.

2. Prepare the Pico de Gallo: In a medium bowl, combine the chopped white onion, diced tomatoes, seeded and chopped jalapeno peppers, chopped cilantro leaves, lime juice, and salt. Mix well. Cover the bowl and refrigerate for at least one hour to allow the flavors to meld. This step can be done further in advance – the pico only gets better with time!

3. Next, create the flavorful Scampi Filling: In another medium bowl, combine the chopped shrimp, minced garlic, diced red bell pepper, shredded Monterey Jack cheese, melted butter, lemon juice, and chopped fresh parsley. Add 1 ¼ cups of the Italian seasoned breadcrumbs to this mixture. Toss gently but thoroughly to ensure all ingredients are evenly moistened with the buttery mixture.

4. In a shallow dish, combine the remaining ¾ cup of Italian seasoned breadcrumbs with the garlic powder. This breadcrumb mixture will provide a crispy coating for the tilapia.

5. Rinse each of the tilapia fillets under cold water and pat them dry with paper towels. This helps the breadcrumbs adhere properly.

6. Now, it’s time to assemble the stuffed tilapia. Scoop a generous amount of the scampi filling (about ⅓ cup heaping) onto the center of four of the tilapia fillets, pressing gently to set the filling. Leave approximately ½ inch border around the edge of each fillet free from stuffing. This helps with sealing later.

7. Carefully top each of the stuffed fillets with one of the remaining tilapia fillets, pressing the edges firmly to seal. The goal is to create a well-sealed pocket containing the scampi filling.

8. Coat both sides of each assembled tilapia fillet with the breadcrumb mixture, pressing gently to ensure good adherence. Make sure the entire surface is covered for optimal crispness and flavor.

9. Time to wrap! Place one pat of butter in the center of each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Then, place one stuffed tilapia fillet on top of the butter. Distribute two more pats of butter evenly over the top of the breaded fillet.

10. Bring up the sides of the foil to meet in the center above the fillet. Double fold the top and ends of the foil to create a tightly sealed packet, leaving a little room inside for heat to circulate. This creates a steaming effect that helps cook the fish evenly and keeps it moist. Repeat this process for the remaining three fillets.

11. Place all four foil packets on a baking sheet.

12. Bake in a preheated oven at 375 degrees Fahrenheit for 20-25 minutes, or until the tilapia is thoroughly cooked and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

13. Carefully transfer the foil packets to a serving plate. To serve, tear open each packet (be cautious of the steam escaping) and top each scampi stuffed tilapia fillet with a generous spoonful of the chilled Pico de Gallo. The contrast between the warm, buttery fish and the cool, fresh pico is delightful.

Expert Tips & Tricks

• For an extra layer of flavor, consider adding a pinch of red pepper flakes to the scampi filling.
• If you prefer a stronger lemon flavor, zest the lemon before juicing it and add the zest to the scampi filling.
• To prevent the tilapia from drying out, ensure the foil packets are tightly sealed.
• If you don’t have Monterey Jack cheese on hand, mozzarella or provolone can be used as substitutes.
• The Pico de Gallo can be made a day in advance. This allows the flavors to fully develop.
• Want even more texture? Try using panko breadcrumbs instead of Italian-style!
• If you’re worried about the fish sticking to the foil, you can lightly spray the foil with cooking spray before placing the butter and fish.

Serving & Storage Suggestions

Serve the Scampi Stuffed Tilapia immediately after baking, while it’s still warm and the breading is crispy. Garnish with a sprinkle of fresh cilantro and a wedge of lime for an extra burst of flavor. This dish pairs beautifully with a side of roasted vegetables, rice, or a simple green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the tilapia in a preheated oven at 300°F (150°C) until heated through, or microwave in short bursts to avoid overcooking. The breading may lose some of its crispness upon reheating. It is not recommended to freeze this dish, as the texture of the tilapia and scampi filling may be compromised.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	902.6 kcal	N/A
Calories from Fat	482 g	53%
Total Fat	53.6 g	82%
Saturated Fat	31.4 g	156%
Cholesterol	281.6 mg	93%
Sodium	2212.6 mg	92%
Total Carbohydrate	51.6 g	17%
Dietary Fiber	5.3 g	21%
Sugars	8.6 g	N/A
Protein	56 g	112%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Scampi: Add a pinch of cayenne pepper or a dash of hot sauce to the scampi filling for an extra kick.
• Gluten-Free: Use gluten-free breadcrumbs to make this dish suitable for those with gluten sensitivities.
• Different Fish: While tilapia works well, you can substitute with cod, snapper, or halibut fillets. Adjust cooking time as needed based on the thickness of the fish.
• Lemon-Lime Scampi: Use a combination of lemon and lime juice in the scampi filling for a more complex citrus flavor.
• Herbaceous Scampi: Add chopped fresh basil, oregano, or thyme to the scampi filling for a more herbaceous flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I prepare the scampi filling and pico de gallo ahead of time?
A: Absolutely! Both the scampi filling and the pico de gallo can be made a day in advance and stored in the refrigerator. This will save you time on the day you plan to cook the tilapia.

Q: How do I know when the tilapia is cooked through?
A: The tilapia is cooked through when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). You can use a meat thermometer to check the temperature.

Q: Can I grill this instead of baking it?
A: Yes, you can grill this! Place the foil packets on a preheated grill over medium heat and cook for approximately 15-20 minutes, or until the tilapia is cooked through.

Q: Can I use frozen tilapia fillets?
A: Yes, but be sure to thaw them completely and pat them dry before using. Excess moisture can make the breading soggy.

Q: My scampi filling seems too wet. What should I do?
A: Add a little more breadcrumbs to the filling, a tablespoon at a time, until it reaches a consistency that holds its shape.

Final Thoughts

I hope this recipe for Scampi Stuffed Tilapia with Pico de Gallo inspires you to get creative in the kitchen and try something new. The combination of flavors and textures is truly delightful, and it’s a dish that’s sure to impress your family and friends. Don’t be afraid to experiment with variations and substitutions to make it your own. If you decide to give this recipe a try, I’d love to hear about your experience – feel free to share your feedback! Consider pairing this dish with a crisp white wine like Sauvignon Blanc or Pinot Grigio to complement the flavors of the fish and scampi. Happy cooking!