- 2 teaspoons blackened seasoning
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon gumbo file powder
- 2 teaspoons Cajun gumbo seasoning mix, divided
- 2 teaspoons ground red pepper (cayenne), divided
- 6 tilapia fillets
- 1 cup butter, divided
- 3 cloves garlic, chopped
- 1/2 cup sliced green onions
- 1/2 cup sliced portobello mushrooms
- 1/2 cup condensed cream of celery soup
- 1 (8 ounce) package PHILADELPHIA Cream Cheese
- 1/2 cup heavy cream
- 3 teaspoons parsley flakes, divided
- 1 pound uncooked deveined peeled medium shrimp
- 1/2 cup shredded mozzarella cheese
- Place 1 tsp. each of blackened seasoning, lemon pepper, garlic powder, gumbo file, cayenne pepper and Cajun gumbo seasoning mix in a bowl; mix.
- Season the tilapia by rubbing the seasoning mixture on both sides of the fillets.
- Melt 1 stick of butter in a large skillet over medium-high heat. Place tilapia in the pan; cook first side. Continue to monitor this pan and turn fish once first side is browned.
- Meanwhile, melt remaining stick of butter in second large skillet over medium-high heat. Add chopped garlic, green onions, mushrooms, cream of celery soup, cream cheese and heavy cream; stir gently to ensure a well-blended sauce.
- Once fish is browned on both sides, lower the heat on the pan to keep the fish warm, but not overcooked.
- To the cream cheese sauce, add 1 tsp. each of blackened seasoning, cayenne pepper, gumbo seasoning mix and parsley; mix well. Add the shrimp, stirring until the shrimp turns bright pink. Add mozzarella; stir until sauce is well blended.
- Place tilapia on a serving platter. Top the tilapia with the creamy sauce. Place 2 tsp. of parsley flakes across the dish for garnish. Enjoy!