I know, I know. I said I was taking a break. And I am. Really. I didn’t even open my laptop yesterday. And you know what? The world didn’t come to an end. Who knew? Here I thought I was the center of the blogging universe. Turns out…….not at all.
I knoooooooow……… Let’s all take a moment to consider what this really means.
I need to stop taking myself so seriously. *wink*
And speaking of fishy…………
It’s finally Friday! And Jan of Jan’s Sushi Bar has inspired me to post a recipe. I’m not Catholic but I always like to eat fish or seafood on Friday. Especially in the warmer weather. It’s a great way to kick off the weekend and it just feels right.
Ladies and gentlemen, I give you:
This is not really a recipe so much as an idea. I’ve never done this the same way twice. That’s how I roll. Take it or leave it.
I got this idea from a favorite sushi dish, the Dynamite roll. It’s sometimes called a volcano roll. I’m pretty sure that you can find some variation of it in any sushi bar. No matter what they call it, it’s DELISH!
I used tilapia this time but you can use this same method with any fish and it will be great.
4 tilapia fillets
1 package cream cheese (softened)
2 or 3 TBS mayonnaise
1 bunch scallions/green onions (chopped)
1/2 lb chopped cooked shrimp (I’ve combined this with crabmeat or scallops too)
1/2 tsp Old Bay seasoning. I’m guessing here on measurement. You might want to start with 1/2 tsp and then add more because I really don’t remember. Just do it to your taste and it will be great.
You should have seen the confused look on the Biker Nazi’s face when he saw me taking pictures of the food as I was preparing it. Then the little light went on in his brain and he said, “This is for your blog, isn’t it?”
Mix cream cheese and mayonnaise until smooth. Add the scallions and chopped shrimp. Season with the Old Bay and set aside. Season tilapia with a bit of salt and pepper. Saute in a non-stick pan with a little bit of extra virgin olive oil until just done. Be careful not to over cook.
Let fish cool slightly. Spread with cream cheese mixture. Broil in toaster oven for just few minutes to just brown the cream cheese. I like to do this in the toaster oven as it doesn’t heat up the kitchen as much as the oven does. But if you don’t have a toaster oven or you are doubling the recipe, use the oven to broil the fish.
Any left-over cream cheese mixture can be used hot or cold as a very yummy dip with crackers. I've served it hot topped with parmesan cheese. Oooooo Awwwww, sooooo good!