1 1/2 pounds Rain Forest Tilapia fillets
1/4 cup celery, chopped
1/4 cup onion, chopped
1/4 cup sweet red pepper, chopped
3 tablespoons butter or margarine
3 tablespoons flour
Salt and pepper to taste
1 teaspoon fresh or dried tarragon
1 teaspoon fresh basil
1/4 cup milk
1 cup Mozzarella cheese, shredded
Servings: 6
1. In a medium skillet, sauté the celery, onions and sweet red pepper in butter or margarine until tender. Add the flour, salt, pepper, tarragon, basil and milk; mix well. Cook for 1 minute, stirring constantly until thickened. Add the cheese and stir until melted. Do not boil.
2. Rinse the tilapia fillets in cold water and drain thoroughly. Place the fish in a 12" × 8" × 2" baking dish; spoon the sauce evenly over the fish. Bake at 425º for 8 to 10 minutes or until the fish flakes easily when tested with a fork.
1/4 cup celery, chopped
1/4 cup onion, chopped
1/4 cup sweet red pepper, chopped
3 tablespoons butter or margarine
3 tablespoons flour
Salt and pepper to taste
1 teaspoon fresh or dried tarragon
1 teaspoon fresh basil
1/4 cup milk
1 cup Mozzarella cheese, shredded
Servings: 6
1. In a medium skillet, sauté the celery, onions and sweet red pepper in butter or margarine until tender. Add the flour, salt, pepper, tarragon, basil and milk; mix well. Cook for 1 minute, stirring constantly until thickened. Add the cheese and stir until melted. Do not boil.
2. Rinse the tilapia fillets in cold water and drain thoroughly. Place the fish in a 12" × 8" × 2" baking dish; spoon the sauce evenly over the fish. Bake at 425º for 8 to 10 minutes or until the fish flakes easily when tested with a fork.
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