Stuffed Blackened Tilapia and Black-Eyed Peas

Blackened Tilapia stuffed with Creamed Spinach served over Black-Eyed Peas

Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine American

Servings 4

Chop Onions into small pieces and separate into two sections. Set aside.
Cut end of Jalenpo off, slice and remove seeds or if you like it hot, keep them in. Chop into minced size pieces and set aside.
Slice Bacon into thin strips or just give it a rough chop.

Season both sides of Tilapia Filet's with 1 tablespoon of Garlic Herb Seasoning, Blackened Seasoning and a pinch of Salt & Pepper. Be careful with the Salt as the Blackened Seasoning also contains it.

Heat your pot on medium/high and add a drizzle of Olive Oil (Oil will infuse with bacon fat) begin cooking your sliced/chopped Bacon.
Right before Bacon is completely cooked, add both cans of Black-Eyed Peas, 1/2 cup of water, stir and continue cooking.
Add half of Chopped Onions, chopped Jalapeño, 1 tablespoon of Garlic Herb Seasoning, Salt & Pepper to taste and stir to incorporate seasonings into the Black-Eyed Peas. Cover with lid and turn down heat to medium/low and let it simmer for 30 minutes or so stirring occasionally. Canned Black-Eyed Peas are already cooked through so be careful not to let them cook to mush, you still want some consistency to them. Once cooked through, turn heat down to warm or shut off and keep lid on to keep it warm until ready to plate.

Heat a skillet on medium high adding a drizzle of Olive Oil and 1 tablespoon of Butter.
When Butter is melted and starts to sizzle, begin adding Fresh Spinach. You may have to add in batches but will soften and reduce in size. So what looks like a lot of Spinach really isn't.
Once Spinach is softened, add other half of Chopped Onion, 1 tablespoon of Garlic Herb Seasoning, pinch of Salt & Pepper to taste. Stir and continue cooking for a few minutes to let Onions soften.
Add 1/2 cup of Heavy Cream into mixture and continue to stir for a few minutes.. Heavy Cream will reduce as it continues to cook.
Taste to see if additional seasonings are needed.
Remove from heat and set aside to cool down a little prior to creating stuffed Tilapia.

Preheat oven to 400°F.
Once Creamed Spinach has cooled down, place a couple spoons of Creamed Spinach in the center of each Tilapia Filet.
Gently fold over the ends of Tilapia being sure to overlap. Secure with a couple of Toothpicks. Depending on the size of Tilapia Filets you are able to obtain, it can be tricky but no worries, it doesn't have to be perfect. You just want the filling to remain inside of the fish. If it oozes out, just push it back in.
Spray your baking dish with nonstick spray.
Add prepared Tilapia into the dish and cover with foil.
Bake for 10 to 12 minutes or until fish flakes and is fork tender. Cooking time will vary on the size of the filets being used. When cooked thoroughly, remove from oven and let it rest.

Add 2 Cups of Heavy Cream into a small pot. Bring to a low boil on medium/high.
Add 1 teaspoon of Blackened Seasoning, 1 teaspoon of Butter and a pinch of Salt (Optional) and continue to stir until Cream begins to thicken and reduce. The longer you cook it, the thicker it will become. Be careful to not let it burn which is why it is important to consistently stir. Once thickens, remove from heat and set aside.

Place a heaping Spoon of Black-Eyed Peas on plate. Gently place Stuffed Tilapia right on top and Spoon Blackened Cream sauce over it.
Serve with a side of fresh Cornbread for an added touch.
Enjoy your Southern Dish with a Twist on Soul Food.

Keyword Black-Eyed Peas, Tilapia