A delightful seafood dish combining tender tilapia and succulent shrimp in a creamy garlic sauce, perfect for a quick and elegant meal.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and the right texture for your seafood.
Place the tilapia fillets in a baking dish and season them with half of the creole seasoning.
Ensure the seasoning is evenly distributed for consistent flavor.
Bake the tilapia in the preheated oven for 10 minutes, or until the fish is opaque and flakes easily with a fork.
Check the fish a minute or two early to avoid overcooking.
In a frying pan, melt the butter over medium heat and sauté the garlic until fragrant, about 1 minute.
Stir constantly to prevent the garlic from burning.
Add the shrimp to the pan and cook until pink and opaque, about 4 minutes.
Avoid overcooking the shrimp to keep them tender.
In a small saucepan, warm the alfredo sauce over low heat.
Stir occasionally to prevent the sauce from sticking to the pan.
Sauté the red bell pepper slices in the same pan used for the shrimp until tender, about 3 minutes.
Use the residual flavors in the pan to enhance the peppers.
Assemble the dish by placing the baked tilapia on plates, topping with shrimp, bell peppers, and a drizzle of alfredo sauce. Sprinkle with parmesan cheese and the remaining creole seasoning.
For a gourmet touch, garnish with fresh parsley or a lemon wedge.
