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Pasta and Fish

I have tons of stuff to post, but unfortunately I’ve been sick. I spent all day Monday and Tuesday sleeping and hacking up my right lung or, alternatively, trying to cough up my tonsils. Which ever visual you prefer.

I made this dish last week without a real plan. I knew I wanted pasta, fish, garlic, mushrooms, basil, capers and lemons but that was it. How or what it would turn out as was left to the universe. I had been talking to a friend on the phone when I rattled off this list, she paused for about five seconds and then said something to the effect that only I could want that combination without a recipe in hand.

I feel the need to defend myself, what on that list doesn’t sound awesomely delicious? I mean I’ll give you that I’m weird and will happily eat capers from the jar, and am overly fond of basil. But really kids, whats wrong with listing what you want for dinner by ingredient?

Fish is the white thing on the backside of the plate….I got a little zealous with the pasta. OM NOM.

So I poured some olive oil in a pan and when that was nice and warm I threw in half a small onion, then because garlic is amazing I threw in at least four cloves of the stuff. After that was nice and delicious I placed a thawed tilapia fillet on top along with sliced mushrooms, capers and the juice of half a lemon. As you can see some of the mushrooms weren’t chopped – I got lazy halfway threw.And because what fish doesn’t like wine – I threw in some white wine to make the sauce more saucy. 

Can a sauce be saucy? If so does it become a saucy sauce? I’m totally calling someone a saucy sauce sometime soon. Just to see their expression.

The fish came out wonderful, and after I let the juices in the pan to reduce some more I had an amazing pan sauce for the pasta.  The garlic, even though I had about four cloves in there, wasn’t over powering for me because I looooove garlic. No vampires for me. Sorry, Edward, you’re not welcome here take your sparkles elsewhere. Everything just worked melded so nicely together, it was delicious. I added basil at the end and it was simply dreamy. But you’re talking to the kid that eats basil by itself.

Yeah. I’m weird.

Tilapia with Pasta and Pan Sauce
Serves 1

1 Tilapia  fillet
1 tbsp capers
4-5 minced garlic cloves (You can definitely reduce this)
1/2 small onion minced
6 leaves of basil, rolled and then finely chopped
1 tbsp olive oil
1/4 white wine
juice of half a lemon
8 oz of mushrooms sliced, whole, or a combo (I like lots of mushrooms)
1 serving of pasta (or like me lots of pasta)

Start boiling water for pasta. Salt water once it has come to a boil. Cook pasta according to directions

Mince the garlic, onion and slice the mushrooms. Place a medium pan on the stove and put the tablespoon of olive oil in the pan and let it get warm. Add the onions and cook until translucent. Add the garlic and mushrooms.

Place the tilapia fillet in the pan and add the capers. Add in the lemon juice and wine and cover until fish is done.

Remove fish to plate. Add in the basil and let the pan sauce reduce a little bit. Put pasta on the plate and pour the yummy goodness sauce all over the fish and pasta.

 Enjoy!

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