Pan Seared Tilapia with Shrimp is an easy Mexican restaurant style seafood classic which  includes rice and quash side dishes as well.

Pan Seared Tilapia with Shrimp

By Sue Lau | Palatable Pastime

Pan Seared Tilapia with Shrimp is my recipe  of the day with the blogging group Sunday Funday. We post on Sundays with the host suggesting the weekly topic. Camilla wants us to post something for Dia de Los Muertos (Day of the Dead). So here we are.

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I  originally made Mexican Chocolate Horchata and even had that in a day of the Dead cup. But like an idiot  I misplaced the recipe.

So you will have to settle for my Pan Seared Tilapia with Shrimp and Cheese sauce. And  sides of squash and rice as well. (As if that is some kind of punishment. Ha!)

Restaurant Recipes Made at Home

My husband and I had been out somewhere earlier this year for dinner and he had something like this. Oh “ooh and ah” (he was raving) and I told him how easy something like that was to make at home actually. So I did. I think he likes when  I  recreate restaurant classics at home. Saves him money. I’m not saying he’s cheap. But who doesn’t love saving money? I know I do.

Versatile Fish Choices

You can change out the  fish for  another if you don’t  want  to use tilapia. It is a remarkably sustainable fish as it spread throughout Florida  one hurricane season. With the storm  helping to escape their farmed pens. Now try to get  rid of it. There are likely more tilapia  in  Florida than there are gators. Ha!

I don’t mind eating it and  I also enjoy catfish.  They are fairly  similar with  an  earthier taste. You  know the seasoning and cheese sauce in this will  work with most any fish you have, firm or flaky. Or you can opt  to use it on the shrimp by itself.

Sautéed Squash Side Dish and Easy Rice

This does come with a couple of sides, both included in  the recipe. Both are quick and  what you might get at a restaurant with your fish and shrimp.

You can  see the squash there in the photo. The rice  is used as a bed for the fish.

Sunday Funday

Dia de Los Muertos

• Atola- East Indian by Sneha’s Recipe
• Caldo Tlalpeño by Food Lust People Love
• Dia de Los Muertos Sugar Skull Cake by Amy’s Cooking Adventures
• Enfrijoladas de Pollo by A Day in the Life on the Farm
• Fiambre Rojo for Día de los Muertos by Culinary Adventures with Camilla
• Pan de Muerto (Mexican Day of the Dead Bread) by Karen’s Kitchen Stories
• Pan Seared Tilapia with Shrimp by Palatable Pastime
• Taco Casserole by Making Miracles
• Vegetarian Tortilla Soup by Mayuri’s Jikoni

Pan Seared Tilapia with Shrimp

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Seafood Grill Seasoning

This is  my seafood seasoning that I use in this recipe. It is sort of like my house seasoning for things such as fish and shrimp. It’s my go-to. Use it in this recipe and be  sure to try it on the salmon too, because it rocks.

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Here is another cheese sauce covered entree, this one I copied from what was served at yet another Mexican  place close to where I live. I am as in love with the chicken one  as my husband is in love with the fish one. This reminds me of chicken fajitas with a cheese tidal wave.

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Pan Seared Tilapia with Shrimp

Pan Seared Tilapia with Shrimp

Sue Lau

4.70 from 10 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 minutes mins

Course Main Dish

Cuisine American, Mexican

Servings 2 (2-3) servings

Calories 1077 kcal

Ingredients

  

1x2x3x

Tilapia and Shrimp:

• 3/4 pound tilapia fillets
• 1/4 pound peeled and deveined shrimp
• 4 tablespoons butter
• 2 tablespoons olive oil
• seafood grill seasoning (to taste)

Yellow Squash:

• 1 yellow squash (sliced)
• 2 cloves garlic (sliced)
• 1 tablespoon butter
• 1/4 teaspoon dried oregano
• salt and black pepper (to taste)
• 1 tablespoon minced cilantro
• 2 scallions (thinly sliced)
• 1-1/2 cups warmed Queso Cheese Sauce

Easy Skillet Rice:

• 2-3 cups cold cooked rice
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1/2 cup chopped onion
• 1/2 cup diced fresh tomato
• 2 tablespoons diced green chillies
• 1/2 cup black beans (rinsed and drained)
• 1/2 cup frozen corn (thawed)

Other:

• 4 warmed corn tortillas

Instructions

 

Fish and Shrimp:

• Season fish and shrimp with grill seasoning (use purchased or I have a recipe linked to this blog post, see above).
• Heat butter and oil in skillet and add fish, cooking on both sides until browned and it flakes easily.
• Add shrimp to pan and cook for 3-4 minutes or until opaque and lightly curled.
• Heat queso cheese sauce for food and set aside until ready to spoon on food (use purchased or I have a recipe linked to this blog post; see above).

Yellow Squash:

• Heat butter in small skillet and saute the squash and garlic until crisp-tender, seasoning with oregano, salt and black pepper.
• Stir in the scallions and cilantro just before it is done.

Rice:

• Separate the rice grains before you start since cold rice sticks together but crumbles easily.
• Heat the butter and oil with the garlic in a skillet.
• Add the onion and cook until transparent.
• Add the remaining ingredients, including rice and continue cooking until heated and rice is slightly browned.
• Place bed of rice on the plate and top with the fish and shrimp. Drizzle cheese sauce over. Serve yellow squash on the side with warm corn tortillas.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 1077kcalCarbohydrates: 106gProtein: 64gFat: 46gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gCholesterol: 187mgSodium: 783mgPotassium: 1619mgFiber: 12gSugar: 11gVitamin A: 1054IUVitamin C: 33mgCalcium: 276mgIron: 4mg

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