Tilapia Roulade With Tomato and Zuchinni Sauce #RSC

• Reynolds Wrap Foil
• 4 tilapia fillets
• salt
• pepper
• 14 teaspoon dried thyme
• 14 teaspoon dried basil
• 14 teaspoon dried oregano
• 10 ounces your favorite fresh crabmeat
• 12 teaspoon small diced green onion (whites only)
• 12 teaspoon small diced red onion
• 4 ounces heavy cream
• 2 ounces lemon juice
• 2 teaspoons butter, to sautee with
• salt, and
• 1 teaspoon garlic pepper seasoning
• 2 cups cherry tomatoes, halved
• 2 cups zucchini, sliced and cut into fours
• 2 tablespoons extra virgin olive oil
• salt
• pepper
• 1 pinch dried thyme
• 1 pinch dried basil
• 1 pinch dried oregano

1. Line a 9x13 pan with Reynolds Wrap Foil, sprayed with oil and set aside.
2. To prepare the fish:.
3. Wash the Tilapia and pat dry.
4. Place the fillet on a "blue" cutting board if you have.
5. Using a meat mallot, pound out the fish till it spreads with out being too thin to break.
6. On each side season it with the salt, pepper, and dried seasonings.
7. Set aside until you finish the filling.
8. Filling for the Tilapia:.
9. Wash and cut your cherry tomatoes in half and set aside.
10. Wash and cut your zuchinni into slices and cut the slices into four.
11. Mix all of the dried seasonings into a bowl and set aside.
12. Get a sautee pan and put your EVOO in it.
13. Turn the pan to med-hi heat and let it warm up.
14. Once the pan is hot but not burning add the cut tomatoes and zuchinni.
15. Add your salt and pepper to taste.
16. Add all of the dried seasonings.
17. Cook / Sautee the vegetables for 2-3 minutes or until tender.
18. To cook the filling:.
19. In a seperate sautee pan you need add your butter and turn it to med-hi heat.
20. Let the pan warm up and add your green onions.
21. Immediately following add your red onions.
22. Let them cook for 2-3 mins so they begin to change color.
23. Add your seasonings and lemon juice and let cook another 1-2 minutes.
24. Add the crab meat and stir well.
25. Cook the crab in it for another 1-2mins.
26. Add you heavy cream and let thicken on its own.
27. Taste it and adjust the seasonings if you need to add more now is the time.
28. Cook the filling first and let it cool as you prepare the rest of the meal.
29. Now that everything is prepared you can make the Tilapia Roulade.
30. Take your fillet and put and small amout of filling all the way down the center.
31. Slowly begin to roll up each fillet into a roll.
32. Place each rolled fillet seam side down and make the next one.
33. Do this until all of the fillets are rolled up.
34. Place them in the oven on 375 degrees for 7-10 minutes or until done.
35. Once you take them out of the oven let them rest a minute or two.
36. Place them on your Tomato and Zuchinni Sauce.
37. Enjoy!
38. #RSC!
39. Contest entry.

foil, tilapia fillets, salt, pepper, thyme, basil, oregano, crabmeat, green onion, red onion, heavy cream, lemon juice, butter, salt, garlic pepper, cherry tomatoes, zucchini, extra virgin olive oil, salt, pepper, thyme, basil, oregano

Taken from www.food.com/recipe/tilapia-roulade-with-tomato-and-zuchinni-sauce-rsc-487781 (may not work)