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.
Delicious gluten-free recipes that everyone will enjoy!