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Basic items needed. (2) scaled
and fully gutted Tilapia, (2) pounds of snapped green beans, (1)
quart sour cream, (2) bottles wheat beer (I prefer Hoegarten), (1)
cup rice, (1) box Stove Top Cornbread stuffing, (1) package powdered
Hollandaise sauce, (2) Roma Tomatoes. I simplify this recipe
with the pre-boxed stuffing and powdered hollandaise sauce to reduce
preparation time. |
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I prefer to dice my tomatoes dry.
To this end I will cut the ends off my tomatoes and will "core" them
using a pairing knife. |
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This keeps the tomato flavor
without making a dripping, seedy mess. Now dice the tomatoes into
small cubes. |
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Add two tablespoons of sour cream and
mix together in a small bowl.
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Precook stuffing according to box
directions and set aside. When tomato/sour cream mix is ready,
blend in gently with stuffing. |
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Cook string beans to texture of your
preference, I prefer al dente. You may boil or steam
your beans, I prefer steamed as you loose less of the nutrients. |
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Fully stuff the tilapia with the
stuffing mixture and place them on their side in a glass casserole
dish.
 Preheat
oven to 350 degrees on bake. Cook for approximately 30 minutes
or until meat is flaky. Cooking times are approximate and will
vary with size of fish. |
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Cook your long grain white rice
substituting 3/4 of the water with wheat beer. For example 1
cup or rice to 1/4 cup water with 3/4 cup wheat beer. Add salt
to taste. |
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Prepare Hollandaise sauce as per the
instructions. This is simple to do and will require only a small
amount of butter, water and a small sauce pan. The powder will
clump if you add it too fast. |
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Timing is essential to insure all foods
are served at the right temperature so remain mindful of preparation
timing throughout this process. Spoon out cooked rice onto
plate making a "bed" for the fish, lay your cooked Tilapia
upon the rice bed, arrange your steamed green beans to the side and
apply the Hollandaise sauce atop the beans. Now enjoy. |
