Baked Tilapia with Crab & Mushroom Stuffing with Lemon Dill Sauce

Believe it or not this qualifies for the Busy Mom Challenge and can be on the table in 30 minutes, but more than that it is also healthy and filling.  As we get closer to Thanksgiving, I really try to lighten things up a little and with the anticipation of all the kitchen time to come, I try to cut back on that a little before as well.  While this dish has several components, they can all be prepared simultaneously.  Light and delicious is the name of this game!

Baked Tilapia with Crab & Mushroom Stuffing with Lemon Dill Sauce


    For the Tilapia
  • 3-4 6 oz tilapia filets
  • Chef Prudomme's Seafood Seasoning
  • 1/2 lemon, squeezed
  • For the Crab & Mushroom Stuffing
  • 5 oz sliced baby bella mushrooms
  • 1 shallot, minced
  • 1 tbsp butter (I use Smart Balance Light)
  • 5 oz lump crab meat
  • 1/4 cup herbed bread crumbs
  • For the Lemon Dill Sauce (adapted from
  • 3 tbsp fat free mayonnaise
  • 2 tbsp dijon mustard
  • 2 tbsp lemon juice
  • 1/2 tsp dried dill
  • For the sauteed spinach
  • 1 tbsp olive oil
  • 10 oz fresh baby spinach
  • salt & pepper to taste


    For the tilapia
  1. Preheat oven to 375 degrees. Grease a glass baking dish. Season fish with Seafood Seasoning. Bake 10-12 minutes or until flaky. Serve over sauteed spinach and top with stuffing and lemon dill sauce. Squeeze fresh lemon juice over dish before serving.
  2. For the stuffing
  3. Heat 1 tbsp butter in a large saute pan over medium heat. Add shallots and mushrooms. Saute 5 minutes or until tender. Add crabmeat and heat. Add bread crumbs and toss to coat. Serve over tilapia and top with lemon dill sauce.
  4. For the lemon dill sauce
  5. Combine all ingredients in an airtight jar. Refrigerate. Serve over tilapia and stuffing.
  6. For the sauteed spinach
  7. Heat olive oil over medium heat in a saute pan. Add spinachand saute until wilted.

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