Tuesday, March 8, 2011
Tilapia with Angel Hair Pasta and Wilted Spinach
Okay, so this recipe is a little more involved than most here at "Keeping it Simple", but if you want a "fancy" and "oh so grown-up" dinner in about a half hour, then this is for you. It looked so pretty plated. And the fish was delicious. (This came from an issue of Everyday with Rachel Ray magazine)
salt and pepper
1/2 pound angel hair pasta
4 thin tilapia
Old Bay Seasoning
1/2 c flour
1/4 c cornstarch
2 tbl olive oil
4 tbl butter
2 large cloves of garlic, minced
1/2 c white wine (I used chicken broth)
1/4 c drained capers
handful parsley chopped
3/4 pound fresh spinach
fresh nutmeg (we skipped this)
Cook pasta al dente. Drain reserving 1/2 c pasta cooking water.
Pat fish dry and season with salt, pepper and Old Bay. Combine flour/cornstarch and coat the fish with it.
In large skillet, heat 1 tbl of oil. Add 2 tbl butter and let it foam up. Add fish turning once. (4 to 6 minutes) Transfer to serving plate and cover with foil to keep warm.
Add 1/2 tbl oil and remaining butter. Stir in garlic and wine. Add juice of one lemon. Thinly slice remaining lemon and stir the slices into the sauce, along with the capers and parsley. Spoon the sliced lemons and half the sauce over the fish.
Add the reserved pasta water and pasta to the skillet. Add the remaining butter sauce and season with salt and pepper; toss. Transfer the pasta to a platter.
Add remaining oil to skillet. Add spinach, season with salt, pepper and the nutmeg and cook to wilt.