Wednesday, July 18, 2012

Deviled Tilapia Gratin

After a month or so on the road, it felt wonderful to be able to cook in my very own kitchen Sunday night! I made a simple but delicious meal of fish gratin, a big green salad, and Italian bread.

Deviled Tilapia Gratin

12 oz. tilapia (orange roughy, flounder, grouper, or even tuna would work, too)
1 1/2 c. dry white wine
1 c. mini pasta shells (or macaroni), cooked
8 oz. Trader Joe's yogurt dip (you could sub plain yogurt or even sour cream)
1/2 c. thinly-sliced celery
1 tbsp. Worcestershire sauce
2 tsp. Dijon mustard
Salt & pepper
Cayenne pepper
1/4 c. Parmesan cheese, grated
2 tbsp. fine dry breadcrumbs
1 tbsp. snipped fresh chives
1 tbsp. butter, melted
Paprika (I don't recommend the smoked variety)

Preheat oven to 400 degrees. Bring the wine to a boil in a large skillet. Add fish, cover, & simmer about 5 minutes for each half-inch of thickness. Remove from pan & cut into bite-size pieces. Mix yogurt dip, celery, Worcestershire sauce, Dijon, salt, pepper, & cayenne. Toss with fish & pasta. Spoon into 4 gratin dishes (or an 8x8 baking dish). Toss remaining ingredients, except paprika, together and evenly sprinkle over casserole. Sprinkle paprika on top. Bake 15 minutes (25 if using 8x8). Serves 4.

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