Preparation Instructions
PREPARE PHYLLO CUPS: Preheat oven to 350°F. Grease 12-cup mini muffin tin with baking spray and set aside. Brush phyllo sheets evenly with melted butter; stack sheets together. Cut stacked phyllo sheets into 12 even squares. Press square phyllo stacks into cups of prepared muffin tin. Bake for 8 to 10 minutes or until golden brown and flaky. Let cool.
COOK FISH: Meanwhile, cook Morey’s Wild Tilapia Seasoned Grill Fillets according to package directions using the baking method. Flake into smaller pieces.
TO SERVE: In medium bowl, stir together coleslaw mix, tartar sauce, lemon zest, lemon juice, salt, pepper, and flaked tilapia until combined. Divide evenly among phyllo cups. Garnish with dill sprigs.
PRO TIP: Phyllo cups can also be prepared in regular-size muffin tins for larger portions. Adjust baking time to 13 to 15 minutes.
Ingredients
- 2 Morey’s Tilapia Seasoned Grill Fillets
- 3 sheets thawed phyllo pastry
- 2 Tbsp. melted butter
- 2 cups cabbage-and-carrot coleslaw mix
- 1/2 cup tartar sauce
- 1 tsp. finely grated lemon zest
- 1 tsp. freshly squeezed lemon juice
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 24 small sprigs fresh dill
Prep Time
30 min
Serving Size
6
Additional Product Options
You can also use:
Wild Cod Butter and Herb
Drink Pairings
Champagne
Margarita
Sour
Sign Up and Save.
From delicious recipes to cooking tips to special offers, we’ve selected the best catches for your inbox. We’ll send a coupon directly to your inbox when you sign up!