This is a simple recipe for tilapia that is a version of Ruby Tuesday's New Orleans Tilapia. Tilapia fillets are baked then topped with alfredo sauce, sauteed red peppers and garlic-cooked shrimp.

SERVES 4

* 2 1/2 lbs tilapia fillets
* 1 cup alfredo sauce
* 3/4 lb shrimp, cleaned,shelled and deveined
* 2 tablespoons creole seasoning
* 1 sweet red pepper, sliced very thin into slivers
* 3 tablespoons olive oil
* 4 tablespoons butter, divided
* 2 cloves garlic, finely minced
* 3 tablespoons grated romano cheese or parmesan cheese, for topping

1. Preheat oven to 425*.
2. Wash and dry tilapia filets, spread with olive oil and creole seasoning, to your taste.
3. Place in well oiled baking pan, bake for 8-10 minutes, until just white.
4. While fish is baking, saute slivers of red pepper in 1 tbs butter,until cooked, about 5 minutes.
5. Warm alfredo in a small saucepan.
6. In a frypan, melt 3 tbs butter, add minced garlic and cleaned, prepared shrimp, saute for about 5 minutes.
7. When fish is ready, remove from pan from oven.
8. Carefully remove fillets, 4 per plate.
9. Place one quarter of the red pepper slivers and one quarter of the cooked shrimp on top of fillets.
10. Top with 1/4 cup of alfredo, sprinkle of grated cheese and a dusting of more creole seasoning.
11. If you like, you can put this under the broiler for about a minute.