Tilapia Stuffed with Crab in Cherry Tomato and Caper Sauce

Lay Tilapia fillets flat on a cutting board.  Brush fillets with olive oil, lemon zest, 1 teaspoon of parsley, and season to taste with black pepper.  In a medium bowl, season the crabmeat with salt and pepper, add 1 tablespoon of olive oil. Mix to combine.  Spoon the crabmeat onto the center of each fish fillet, dividing the filling evenly. Carefully roll each fish fillet around the crabmeat and secure each with a skewer. Place skewered fish on a sheet pan or plate, cover and refrigerate for 30 minutes.  In a large non-stick sauté pan, heat the remaining oil over medium-high heat.  Carefully add fish to the sauté pan, seam side down. Season fish to taste with salt and pepper, and sear on both sides; about 1 minute on each side.  Carefully remove fish from pan and set aside. Turn heat to low.  Add more oil to pan if necessary.  Add garlic, capers, chili pepper and cook for a minute over moderate heat.  Deglaze pan with wine and let it reduce for a minute.  Add Carmelina…’e San Marzano® Italian Cherry Tomatoes, stir to combine and adjust seasonings as needed.  Return fish to the sauce and finish cooking for 10 to 15 minutes over low heat.  To finish, arrange the fish on a large platter, drizzle with Cherry Tomato and Caper Sauce, garnish with remaining fresh chopped parsley and enjoy!

Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.