CHEF VINCENT KINKADE - INDIANAPOLIS

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         SEAFOOD TRENDS AND INFORMATION

Tilapia with Crabmeat Topping and Saffron Cream Sauce

4 Servings

4 ea Harbor Banks Tilapia, 7-9 ounce

Topping:

1 lb     Bluewater Crabmeat, back fin

½       Cup Glenview Farms Cream Cheese

¼ t     Old Bay Seasoning

2 T     Breadcrumbs

Method:

Soften cream cheese, stir in all other topping ingredients, adding crabmeat last so that you don’t break it up entirely.  Spray a baking dish with shortening and place tilapia in dish.  Divide the topping and pat on top of tilapia fillets.  Bake for 10 minutes, or until fish is done. 

Sauce:

2 T     Glenview Farms Butter

1 T     Shallot, minced 

1 t      Hilltop Hearth Flour

½ c    Chicken stock

2 or 3 Saffron                              

3 T     Warm water

1 c     Glenview Farms Heavy Cream

1 T     juice of 1 Cross Valley Farms Lemon

Monarch Salt and Pepper 

Method:

Soak the saffron in the warm water for approximately 10 minutes.  Melt butter over low heat in a sauce pan and cook shallots for approximately 2 minutes, whisk in flour and cook (stirring) for 3 to 4 minutes.  Do not burn flour.  Add chicken stock, saffron, and cream and bring to a boil. Season with salt, pepper and lemon juice.   Ladle over cooked tilapia.