Tuesday, February 12, 2013

Tilapia Pasta With Roasted Parmesan Green Beans

onion powder
1/2 cup of tomatoes
red pepper flakes (optional)
McCormicks low-sodium season all
2/3 cup of baby portobello mushroom (chopped)
1 box of angel hair pasta (wheat or whole grain)

Start out by seasoning your tilapia with the season all, onion powder, and the cumin really well on both sides. In large pan heat about 2 tbsp of extra virgin olive oil and 2 cloves of fresh garlic on medium high heat. In the meantime cook your pasta according to directions drain and set to the side.

Once your pan is hot add your fish and cook it until you see the fish becoming opaque about 2 to 3 minutes depending on the thickness of the fish is. Flip the fish and then add the mushrooms and tomatoes around the fish. I did use some of the juice from my canned tomatoes (about 1 tbsp). 

Using a spoon or a spatula start breaking up your fish into bite sized pieces. You may need to add more olive oil. I added another tbsp. Remove from heat and toss in your noodles stirring to make sure the pasta is evenly coated. Then add 1 1/2 tsp of parsley (fresh or dry) and 1 tsp of red pepper flakes (optional). If during this process your noodles seem a bit dry add more olive oil. You can add more or less of the seasonings at anytime during the cooking process. Serve with parmsean roasted green beans and garlic bread (optional).

Roasted green beans with parmesan cheese.

I washed and cut the tips off of 1 pound of fresh green beans adding a few pearl onions. I lined a baking sheet with foil then tossed about 1 1/3 tbsp of extra virgin olive oil and 1 tsp of kosher salt evenly over the green beans. Popped  them into a 425 degree oven for about 15 minutes on the bottom rack. Took them out the oven tossed them around a bit using my tongs. Put them back in the oven on the top rack for 5 more minutes or to your desired likeness. The ends of the green beans should be nice and caramelized. Sprinkle with parmesan cheese and serve. 

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