Seafood Oscar

SERVES: 4

PREP: 15 Min

COOK TIME: 20 Min

Want to feel like a fancy restaurant chef in a pinch? Our awesome Seafood Oscar can be thrown together easily with a few ingredients we can keep on hand in our freezer. Then whenever company comes calling, we can lure everyone to the table in about 30 minutes. Can't beat that!

What You'll Need

4 (4 to 6-ounce each) frozen tilapia fish fillets
1 (8-ounce) bag frozen salad shrimp, slightly thawed and coarsely chopped
1/2 cup Italian breadcrumbs
1 teaspoon chopped fresh parsley
1/2 teaspoon garlic powder
3 tablespoons butter, melted
1 (7.5-ounce) box frozen asparagus spears
1 (0.9-ounce) packet Hollandaise sauce, prepared according to package directions
paprika for sprinkling

What to Do

Preheat the oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray. Place fish fillets on prepared baking sheet.
In a medium bowl, combine shrimp, breadcrumbs, parsley, garlic powder, and butter, mix well.
Top each fish fillet with an equal amount of shrimp mixture then asparagus. Drizzle half the Hollandaise sauce evenly over the asparagus and sprinkle with paprika. Bake for 20 to 25 minutes or until fish flakes easily with a fork. Heat remaining Hollandaise sauce on low until hot and serve over fish.

Note

If tilapia is not your fish-of-choice, go ahead and substitute another white-flesh fish in this recipe. Even if it is, try another fish fillet next time for a variation on this simple and elegant meal.

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pmhayes 8251232

Jul 20, 2020

Absolutely fantastic. I don't know how I can top this one.

pmhayes 8251232

Jul 20, 2020

5 Stars for sure!!!

lauraereeves 37091 09

May 16, 2014

This recipe is so delicious! It's very easy to make, but looks super fancy. I've made it several times and any kind of white fish works with it.

marymaday21142 458 4081

Sep 11, 2013

I use flouder filets in this recipe. I WILL NOT USE TALAPIA because those are farm-raised fish and each fish is given a shot of antibiotics as it comes down a chute. I watched a program out of Denver where they raise these fish. That must be why they have such an odd, moldy taste. I tried them before I found out about the antibiotics and did not like them - after watching the program, I would not touch them with a ten foot pole!