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+ servings

Pan Seared Tilapia with Shrimp

Sue Lau
5 from 1 vote
Prep Time 15 mins
Cook Time 6 mins
Course Main Dish
Cuisine American, Mexican
Servings 2 (2-3) servings
Calories 1077 kcal

Ingredients
  

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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