Crab Stuffed Tilapia

Don't forget the peach wine, it makes this dish!-Stephanie

Baked Tilapia:

1 5-7 oz tilapia filet, cut into 3 portions
2½ oz crab cake patty
salt and pepper to taste

1. Cut the tilapia filet into 3 portions and season with salt and pepper.
2. On the wide piece of tilapia place the crab cake patty.
3. Wrap the other 2 tilapia portions on either side.
4. Hold cold for service

To Bake:

1 oz lemon juice
1 T butter, room temperature
½ oz peach wine

1. Place tilapia on a hot plate and brush with butter.
2. Pour the lemon juice over the tilapia
3. Bake in the oven until the center of the crab cake is hot
4. Upon pulling the tilapia from the oven, pour peach wine on top to coat.