Tilapia With Tomato Sauce And Pasta Rsc Food

TILAPIA WITH TOMATOES AND CAPERS

Steps:

• Melt 1 tbsp butter in saute pan over medium high heat.
• Season both sides of tilapia with Adobo seasoning. Cook for 2-3 minutes on each side without moving. Set aside and cover with foil to keep warm.
• Melt remaining 3 tbsp butter in pan. Add garlic and cook until fragrant, about 30 seconds. Add white wine, capers, and tomatoes. Bring to a simmer.
• Add about 1 tbsp cold water to cornstarch and mix to make a slurry. Pour into sauce mixture while stirring and simmer about 5 minutes, until thickened.
• Cook angel hair pasta according to directions. Drain.
• To save dishes, while the pasta is draining in a colander, add olive oil to the hot pasta pot, add spinach, and stir until just wilted, 1-2 minutes.
• Divide pasta, fish, and spinach between plates and spoon sauce over everything.

SPICY PASTA WITH TILAPIA

Steps:

• Toss the tilapia, 1 tablespoon olive oil, 1 teaspoon of the garlic and 1/4 teaspoon red pepper flakes in a medium bowl. Cover and refrigerate.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the remaining garlic and 1/4 to 1/2 teaspoon red pepper flakes and cook, stirring, until the garlic starts to soften, about 30 seconds. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes, 1/4 cup basil and 1/2 cup water. Bring to a boil and cook, stirring occasionally, until the sauce is slightly thickened, about 12 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
• When the pasta is almost done, add the tilapia to the skillet with the tomato sauce and simmer, stirring gently, until just cooked through, about 3 minutes. Stir in the parsley and the remaining 1/4 cup basil; season with salt. Drain the pasta and add it to the sauce. Divide among bowls and top with more basil.

SAVORY TOMATO-BRAISED TILAPIA

Steps:

• Sprinkle fillets with seasoned salt; drizzle with lemon juice. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add tomatoes, peppers, broth, tomato paste, garlic powder and oregano; cook and stir 2-3 minutes longer., Place fillets over tomato mixture; cook, covered, 6-8 minutes or until fish flakes easily with a fork. If desired, serve with pasta.

CREAMY TOMATO SAUCE TILAPIA

Steps:

• Heat olive oil in a large skillet set over medium heat.
• Meanwhile, combine chili powder, paprika, cumin, salt, and pepper in a small dish.
• Season tilapia fillets with the prepared spice rub.
• Add tilapia to the hot oil and cook for 3 minutes per side, or until cooked through; remove from skillet and keep covered. Cooking time will depend on the thickness of the fillets.
• Set skillet back over medium heat and melt the butter.
• To the butter, add the diced onion and cook for 3 to 4 minutes, or until softened.
• Stir in garlic and cook for 20 seconds, or until fragrant.
• Whisk in heavy cream, chicken broth, and tomato sauce; whisk until smooth.
• Season with Italian seasoning and bring mixture to a slow boil.
• Lower heat to a steady simmer and continue to cook for 8 minutes. Whisk occasionally.
• Taste sauce for salt and pepper; adjust accordingly.
• Return fish to the skillet and continue to cook for 2 more minutes, or until heated through.
• Remove from heat.
• Garnish with parsley.
• Serve.

TILAPIA AND TOMATO SAUCE

Steps:

• In a shallow Dutch oven, heat 1 tablespoons of the oil over medium heat.
• Fry the onion, garlic, red pepper, oregano, cumin, 1/4 teaspoons each of the salt and pepper, and the hot pepper sauce, stirring often, for 15 minutes or until the vegetables are tender.
• Add the tomatoes and bring to a boil.
• Reduce the heat and simmer for about 20 minutes or until thickened and reduced to about 2 cups.
• Stir in the coriander, orange juice and lime juice.
• Meanwhile, in a non-stick skillet, heat the remaining oil over medium-high heat.
• Sprinkle the fish with the remaining salt and pepper.
• Fry, turning once, in batches and adding more oil if necessary, for 4 minutes or until browned.
• Nestle into the hot sauce and simmer for 4 minutes or until the fish flakes easily when tested.

MARIE'S TILAPIA MARINARA

Steps:

• Salt and pepper tilapia to taste, then dredge in flour.
• Heat olive oil in large frypan on medium high and saute tilapia for two minutes on each side.
• Remove fish from pan.
• Lower heat and saute onion and garlic in same pan just until soft.
• Add tomatoes to blender with onions, garlic, basil and white wine.
• Add tomato sauce to frypan and add a little salt and pepper to taste.
• Return fish to sauce and simmer for 10 more minutes.
• Meanwhile, cook linguine in salted water for 5 to 7 minutes.
• Remove fish to serving dishes.
• Drain pasta and add to sauce in frypan.
• Turn to coat several times with tongs.
• Serve linguine alongside tilapia.

GARLIC AND TOMATO TILAPIA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a medium bowl, mash together the garlic and tomato. Stir in the sour cream and season with salt and pepper. Place the fish fillets in a shallow baking dish.
• Bake fish for 10 minutes in the preheated oven, until about halfway done. Remove from the oven, and pour the tomato sauce over it. Return to the oven, and cook for 10 more minutes, or until fish flakes easily with a fork.

TILAPIA WITH TOMATO SAUCE AND PASTA #RSC

Steps:

• Take 4 large sheets of Reynolds Wrap Foil and create a well, having sides large enough to eventually seal together.
• To build your foil boats: Place 1 tablespoon of olive oil in each foil boat. Divide cooked pasta into 4 servings and place each serving in a boat. Place one Tilapia Fillet on each pile of pasta and season with salt and pepper.
• Pour one can of diced tomatoes on each boat. Divide Red Bell Peppers equally between each boat and add accordingly. Sprinkle each boat with freshly minced Rosemary and top each with one tablespoon of freshly squeezed lemon juice. Seal each foil boat and place in preheated 375 degree oven for 25-30 minutes.
• While boats are cooking, tear fresh basil and warm the heavy cream. Once the fish is cooked, open each foil package and top with fresh basil and drizzle heavy cream to taste.