Talapia With Puttanesca Sauce Recipes

LINGUINE WITH PUTTANESCA SAUCE

Steps:

• Stir together all ingredients except linguine in a large bowl.
• Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain linguine in a colander.
• Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. Season with salt and pepper.

TILAPIA WITH CREAMY SAUCE

Steps:

• Preheat the oven to 375 degrees F (175 degrees C).
• Grease a baking sheet with cooking spray. Place the tilapia fillets on the sheet, and coat them lightly with cooking spray. Spoon the melted margarine over each fillet, then drizzle with 2 tablespoons of lemon juice. Season with lemon pepper and 2 tablespoons of dill.
• Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily.
• While the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend.
• Place fillets onto serving plates, and spoon sauce around them in a decorative fashion.

PUTTANESCA I

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
• Toss pasta with sauce, and serve.

TALAPIA WITH PUTTANESCA SAUCE

Steps:

• 1. Heat the extra virgin olive oil in a skillet over medium-high heat. 2. Season the tilapa fillets with the Italian berg seasoning. Place the fillets in a hot pan for 2 to 3 minutes per side or until the fish begins to flake. Remove from the pan and set aside. 3. Add red onion to the pan, and cook until the onion becomes soft and translucent. Remove pan from heat, add Pinot Grigio, and scrape up any browned bits from the bottom of the pan. 4. Turn heat to medium-low and stire in the olives, capers, red and yellow peppers. 5. Allow to reduce for 2 to 3 minutes, or until the wine volume decreases by half. 6. Stir in pasta sauce and combine thoroughly. Spoon sauce mixture over tilapia fillets and serve immediately. 7. Garnish with fresh grated Parmesan cheese or parsley, if desired.

HALIBUT WITH PUTTANESCA SAUCE

Steps:

• Drain tomatoes, reserving 1/2 cup liquid. Seed and coarsely chop tomatoes. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-low heat. Add garlic, and cook until aromatic, 1 to 2 minutes. Add onion, and cook, until transparent, about 5 minutes. Raise heat to medium high; add tomatoes, reserved liquid, olives, capers, anchovies, and rosemary, and cook, stirring often, 2 to 3 minutes. Remove from heat, and set aside.
• Heat remaining oil in a large nonstick skillet over medium-high heat. Season both sides of halibut steaks with salt and pepper. Cook steaks until golden brown, 4 to 5 minutes on each side.
• Reheat sauce until it simmers. Stir in parsley. Serve halibut with a little sauce on each steak.

TILAPIA WITH PIMIENTO SAUCE

Steps:

• In a large skillet, heat the olive oil over medium-high heat.
• Add the onions and cook until tender, about 2-3 minutes.
• Add the garlic and cook until fragrant, about a minute more.
• Add tomatoes, mushrooms, olives, oregano, and pepper. Bring sauce to boiling.
• Gently place the fish fillets in the pan and scoop some of the sauce over the fillets. Return to boiling.
• Reduce the heat and cover. Simmer for 8 to 10 minutes or until fish flakes easily when tested with a fork.
• With a wide spatula, lift fish from skillet to a serving dish. Spoon the sauce over fish, and serve.