1. Prepare grilled fillets in oven according to package directions.  Cool slightly. Cut each fillet lengthwise into 5 strips.
  2. While fillets are cooking, prepare Vegetable Remoulade by mixing tomato, cucumber, yellow pepper, garlic, pickles, and mayonnaise juice in a small bowl.
  3. Prepare crepe mix by mixing eggs, milk, water, and gluten free pancake mix.  More water may be needed to slightly thin batter.
  4. Heat non-stick griddle or pan.  Pour batter (should be thin) to form thin crepe, approximately 3.5 inches in diameter.  Make 10 crepes.
  5. Wrap one cooked fillet strips in each crepe.  Top with Vegetable Remoulade and serve.



1 package (2 fillets) Gorton’s Garlic Butter Grilled Tilapia
3 eggs
1 Tablespoon vegetable oil
1/2 cup milk
1 cup Gluten Free Pancake mix (try King Arthur brand)
1/3 cup water
1/4 cup finely chopped tomatoes
1/4 cup finely chopped cucumber
1/4 cup finely chopped yellow pepper
1 clove finely chopped garlic
1/2 teaspoon finely chopped pickles or pickle juice
2 tablespoons mayonnaise

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Garlic Butter Tilapia

Flame-grilled tilapia with roasted garlic & butter

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