Here’s a clean and crowd-appealing recipe it is splendid for a fast weekday meal or for special events. Best of all, it’s flexible—you may tailor it to your tastes or to what you have got accessible.
This model is simple, using best candy child peas, but it is similarly delicious with mushrooms, carrots, and/or broccoli florets. You can add minced parsley or chervil if you want, or for a piece of color and zing, add a teaspoon or of hot pepper sauce.
You can use any firm, slight fish right here (catfish and snapper are extremely good), however, excellent vintage affordable tilapia is right. Crab-flavored surimi is used right here, but in case you want to apply actual crab, it would simplest make it even higher!
- 3 tablespoon butter
- 1 cup chopped onion
- 3 tablespoon all-purpose flour
- 2 cups of milk
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon ground nutmeg
- Pinch of cayenne pepper (optional)
- 12-ounce tilapia fillets (cut into 2-inch pieces)
- 6 to 8-ounces peeled and deveined cooked shrimp (any size, but Medium to Extra Large are best here)
- 4-ounces flake or chunk style crab surimi
- 1 cup (or more) frozen baby peas (and/or sauteed mushrooms, steamed broccoli florets, cooked carrots, etc)
Steps to Make It
- In a large skillet, cook the onions in the butter over medium heat until softened. Stir in the flour and cook, stirring, about 2 to 3 minutes.
- Add the milk a bit at a time (start with a couple of tablespoons and increase as you go along), whisking or stirring well to incorporate. Add the seasonings and cook, stirring regularly, for 2 minutes.
- Add the tilapia pieces. Cover with the sauce and cook for 5 minutes, stirring very gently once or twice.
- Add the shrimp, crab, and vegetables. Cook a few more minutes until heated through and serve over rice, orzo pasta, grits, biscuits, or puff pastry squares.