Mushroom Crumb Crust Tilapia with Tomatoes | BeyondCeliac.org
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Mushroom Crumb Crust Tilapia with Tomatoes

Submitted by: 

 Linda Simon, RD - www.dinein.us

Mushroom Crumb Crust Tilapia with Tomatoes

Preheat oven to 400 °

1 package (8 oz) fresh mushrooms

1 shallot, finely chopped

4 green onions, chopped

2 Tbsp chopped fresh parsley

1 tsp chopped fresh thyme or ¼ tsp dried thyme

¾ cup Nut-Thins Smokehouse cracker crumbs

2 Tbsp canola oil

Pepper to taste

1 can (14 oz) crushed tomatoes

1 Tbsp balsamic vinegar

1½ lbs tilapia

1. In a food processor, mince mushrooms until finely chopped. In an iron skillet, cook mushrooms over medium heat until the moisture is gone and mushrooms are lightly browned, 5-10 minutes.
2. Remove from heat and add shallots, green onions, parsley, thyme, salt and pepper, Nut-Thins cracker crumbs and canola oil. Mix well. Set this mixture aside.
3.  Spread crushed tomatoes in a lightly oiled 9 x 13 inch baking pan. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon mixture over fish, covering fillets.
4. Bake for 15-20 minutes until fish flakes easily with a fork and the mushroom mixture is lightly browned.  

Note: to make crackers into crumbs- process in a food processor, or slit the bag and whack with a rolling pin.  

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