You have guests coming and you need something quick, impressive, and really delicious? This is it. The whole meal goes together and cooks in no time at all.

I usually serve this with white grits and thinly sliced Vidalia onions that have been sauteed in butter with a little mild curry powder.

Ingredients:

4 Tilapia Fillets (about 1/4 lb each)
Lemon pepper
8 oz crabmeat
1 tsp minced chives
1 Tbsp prepared horseradish (white)
1/3 C fresh bread crumbs
Mayo to bind
Salt & pepper to taste
Paprika (optional)
Fresh lemon

PREPARATION:

Sprinkle each fillet with lemon pepper and broil in a well-oiled pan until just firm. Combine remaining ingredients and mound on top of each fillet. Dust with a little paprika, if desired. Broil until heated through and light golden, about 5 - 7 minutes. Squeeze a little fresh lemon on just before serving. Serves 4.

Enjoy!

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Here’s a quick and easy yet elegant recipe for Ginger and Cilantro Baked Tilapia from The Kitchn.

Ingredients:

2 large tilapia fillets (or similar thin white fish) - about 3/4 pound
1 jalapeno pepper (optional)
3 garlic cloves
1 inch grated ginger (1 tablespoon)
2 tablespoons soy sauce
1/4 cup white wine
1 teaspoon sesame oil
1/3 cup chopped cilantro
Scallions, chopped for garnish
Extra cilantro, to garnish

How to Make Ginger and Cilantro Baked Tilapia
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After years of helping other chefs into the spotlight on PBS, The Discovery Channel, Lifetime TV, and other places, it appears Georgia born Virginia Willis is about to take the stage and become the next celebrity chef, according to this interesting article in the Atlanta Journal-Constitution.

Author of the popular cookbook, Bon Appetit, Y’All: Recipes and Stories from Three Generations of Southern Cooking, Willis is a classically trained chef with degrees from L’Academie de Cuisine and Ecole de Cuisine LaVarenne who has worked for Southern food expert Nathalie Dupree of Charleston, SC, later becoming the kitchen director for Martha Stewart’s original television series in New York.

According to Virginia’s official biography:

“As part of her work for Martha Stewart, Virginia was also responsible for preparing private events for Martha and her guests — including among others, President Clinton, Aretha Franklin, and Julia Child. As Executive Producer for Epicurious on The Discovery Channel, she traveled the world taping fantastic stories about food - from harvesting capers in the shadow of a smoldering volcano to making mustard in Dijon.”

Here’s 5 Easy Seafood Recipes by Virginia Willis:

You can enjoy more recipes from Virginia Willis on the Atlanta Journal Constitution’s recipe pages here.

If you liked this article, you might also enjoy: 911 Cooking Emergency: Nathalie Dupree to the Rescue.

Here’s a hearty and wonderful summer friendly recipe for Chef Rick Moonen’s Catfish Sloppy Joe from Esquire. Tilapia can be substituted for the catfish if you prefer.

Ingredients:

8 oz skinless catfish (or tilapia) fillet, cut into 1/3-inch dice
Coarse salt
1/4 cup vegetable oil
1 small onion, diced (about 3/4 cup)
1 small green bell pepper, diced (about 3/4 cup)
2 tsp paprika
1 cup barbecue sauce
Unsalted butter
2 oversized burger buns (or other soft rolls), split horizontally

How to Make Chef Rick Moonen’s Catfish Sloppy Joe
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Looking for a a truly wonderful recipe that captures the flavors of the season? Try making this recipe for Baja Fish Tacos from the folks at the The Paupered Chef.

Ingredients:

For the Tortillas:

½ cup minus 1 tablespoon lard
3 cups flour
1 scant tablespoon salt
1¼ cup very warm water

For the White Sauce:

fresh lime juice
½ cup yogurt
½ mayonnaise
1 habenero chili (use a milder one if you wish)
½ teaspoon - crushed oregano
½ teaspoon - ground cumin
½ teaspoon - dried, crushed dill
½ teaspoon - ground cayenne chile
ground white pepper to taste

For the Fish & Batter:

1¼ lbs Cod or Tilapia, cut into 1 inch wide strips
1 cup flour
2 teaspoons salt
1 beer, not dark
shredded cabbage

How to Make Baja Fish Tacos
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Looking for a savory and sophisticated recipe you can whip up in 60 minutes or less? Try making this recipe for Simplified Fish Bouillabaisse from the folks at La Tartine Gourmande.

Ingredients:

8 large fresh scallops
8 large fresh shrimps
14 oz white fish (firm and softer such as monkfish and tilapia)
14 oz fresh salmon
Squids and fresh mussels (optional)
10 fingerling potatoes, (I particularly like those ones because they are very tasty and firm)
10 saffron threads
4 roma tomatoes
1 cup chunks of celery root
1 sweet yellow onion
3 garlic cloves
4 1/4 cups fish stock
2/3 cup dry white wine
Fresh coriander
Fresh flat parsley
Fresh tarragon
Fresh grated parmesan

For the rouille:

1 garlic clove
Olive oil
1 egg yolk
1 tsp harissa
1 ts tomato paste
Salt and pepper
1 tbsp fresh lemon juice (optional)2 cups baby spinach
1 tbsp shallot (1/2 shallot)
2 strips smoked bacon
6 tbsp sherry (preferably a cream sherry)
1/3 cup apple juice
12 whole scallops
3 tbsp clarified butter
1/4 tsp Kosher salt - can substitute with 1/8 tsp. table salt
1/4 tsp white pepper
2 tbsp non clarified butter
1 pinch fleur de sel (for garnish)

How to Make Simplified Fish Bouillabaisse
See More of Hugging the Coast’s Fish For Friday Recipes