Shabang!
New member
Saturday night I decided to improvise a little so I got some tilapia from Winn Dixie to base the meal around. Then I made a krabmeat salad out of minced celery, minced carrot, and minced yellow onion. I mixed all of the minced veggies in some fake krabmeat, cream-cheese, and mayo and started stuffing.
Each tilapia filet was cut into two pieces at their natural divide and circled around in the cups of muffin tins, leaving the top open for the filling of the krab salad mixture. The muffin pan portions were topped off with bacon, Old Bay seasoning, and a dab of butter.
The pans were cooked in the Traeger at about 375 for 45 minutes or so.... I lost track of time on account of Mr Jameson in the glass and Sturgil Simpson in the ears.
The results were great, in my opinion. My wife even said that the 'recipe' was a keeper so I guess I'll have to keep it around and keep perfecting it by actually keeping track of things like amounts of this/that and cook times.
Using the muffin pans really worked well, because each portion was easy to remove from the cups they cooked in, due to the non-stick nature of the pans. Cleanup was easy as well.
Bacon-wrapped scallops, Brussel sprouts, and Mac/cheez accessorized and filled out the plate nicely.
Each tilapia filet was cut into two pieces at their natural divide and circled around in the cups of muffin tins, leaving the top open for the filling of the krab salad mixture. The muffin pan portions were topped off with bacon, Old Bay seasoning, and a dab of butter.
The pans were cooked in the Traeger at about 375 for 45 minutes or so.... I lost track of time on account of Mr Jameson in the glass and Sturgil Simpson in the ears.
The results were great, in my opinion. My wife even said that the 'recipe' was a keeper so I guess I'll have to keep it around and keep perfecting it by actually keeping track of things like amounts of this/that and cook times.
Using the muffin pans really worked well, because each portion was easy to remove from the cups they cooked in, due to the non-stick nature of the pans. Cleanup was easy as well.
Bacon-wrapped scallops, Brussel sprouts, and Mac/cheez accessorized and filled out the plate nicely.