Tilapia and Shrimp Baked on a bed of Roasted Red Pepper Ajvar

Ajvar is a delicious Balkan preparation made with roasted red peppers, olive oil and often eggplant. Usually kicked up with hot pepper and garlic, this condiment is also known as Serbian caviar.

Our cousins who have Bulgarian heritage, always have a jar of Ajvar on hand. There are myriad uses, if not just simply spread on a tip of toasted baguette atop a swash of goat cheese.

Here I use Ajvar as a savory bed for tilapia and shrimp. A creamy dill topping counters the richness of the Ajvar to balance the dish.

2 medium tilapia fillets, about 3/4 lb

6 shrimp, shelled and deveined

1 cup roasted red pepper Ajvar spread (I used Trader Joe’s)

Cream cheese topping:

2 Tbsp fresh dill

2 cloves garlic

1/2 stick cream cheese (4 oz)

1/2 cup grated cheddar cheese

1/2 cup heavy cream of half and half

Preheat oven to 400F. Pour the red pepper spread evenly in the bottom of an oiled casserole. Place tilapia fillets on top and scatter shrimp on top.

In a small food processor, mince the garlic and dill. Add the cream cheese, grated cheese and heavy cream. Pulse enough just to incorporate ingredients. It will be quite thick.

Spoon the cream cheese topping onto the fish, scattering it evenly about the dish. Garnish with extra fresh dill if desired.

Bake for about 30 minutes, or until fish is fully cooked through. Serve with favorite sides.

Serves 2.

Cook's Note: There are many, many brands of Ajvar. Trader Joe's makes a nice one (that's what I used), and you can find imported brands like ZerGut and Marco Polo on line or in good local international markets.

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