The Dollar Diva, Elizabeth Fisher, stopped by the “Talk Philly” set to offer shopping tips and talk about her new book, Dining with the Dollar Diva. She also shared her recipe for Tilapia Rollups:
Watch the video…
8 lasagna noodles
4 tilapia filets – thawed and halved
1 16 oz ricotta/cottage cheese (small curd)
1 ½ bag of frozen broccoli-thawed & drained
1 3 oz bag of scallops (optional)/1 3 oz bag of shrimp (optional)
2 tbs chopped garlic or garlic powder
½ cup diced roasted or marinated peppers (good color if you are using an alfredo sauce)
1 3 oz bag mozzarella cheese
¼ tsp each nutmeg, oregano, basil, bay leaf (can use fresh herbs)
1 16 oz jar of your favorite spaghetti sauce (red or white)
Preheat oven to 350 degrees
Fill a baking dish with hot salted water; lay lasagna noodles flat and covered with water
Season thawed tilapia filets on both sides, tear in half lengthwise
In a medium bowl use hand mixer to mix ricotta/cottage cheese (drain if necessary), mozzarella cheese, garlic, onions and seasonings, and S&P2T.
Fold in broccoli and other seafood if using. (Make sure broccoli is thawed and drained well, if not this will impact texture of filling and/or baking time).
Grease baking dish and put a ½ cup of sauce in bottom of the baking dish
Remove lasagna noodles from water when al dente and you can will roll without breaking/tearing
Top lasagna noodle with the two tilapia halves, cheese mixture, leave a ½ in edge at end of noodle, do not over stuff, roll noodle tightly.
Place in baking dish with edge side down, repeat this process until all roll up are done.
Pour sauce over rollups top with additional cheese if desired
Bake covered for 20 minutes, lower heat to 300 degrees, bake an additional minutes uncovered.
Remove from oven let sit for 5 minutes, serve with additional sauce and sprinkle with cheese, Serve with garlic toast (Recipe should be somewhere in this book)