Difference between revisions of "Poached Tilapia with Pasta in Creamy Sauce"

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[[category:Seafood|Tilapia]][[category:Pasta]][[category:Iron Chef SA 008:Seafood]][[category:Dinner]]
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[[category:Seafood|Tilapia]][[category:Pasta]][[category:Iron Chef SA 008:Seafood]][[category:Main Course]]
 
[[category:Lumpy's Recipes]]
 
[[category:Lumpy's Recipes]]
  

Revision as of 14:03, 5 July 2006


Submitted by Lumpy and part of my entry into ISCA 8

I began doing poached fish in milk when I saw it on Good Eats, and I very much liked the result, so I've been tinkering with it and came up with this yummy dish. Also don't be scared of Anchovies!! I used to be scared to try them, and I'm glad I did. This is a good way to start with them, as they are more of subtle addition than a main flavor.

Ingredients

What we'll be using:

  • 12oz Can of Evaporated Milk
  • Half an onion, diced
  • 2 tsp chili powder (HoChiWaWa's preferred!)
  • 2 tsp Old Bay
  • 1 tsp black pepper
  • 2 Tilapia fillets
  • 2oz Tin of Anchovies, diced
  • 4oz Fresh Mozzarella
  • .5lb Farfalle (Bow Tie) Pasta

Lumpy tilap01.jpg


Prep Work

First up, open up the anchovies and soak them in milk while you start your pasta water. This mellows the flavor and smell.

Just as your pasta water starts to boil, put the evaoprated milk, onion, and the dry seasonings in a large skillet over medium heat.

Lumpy tilap03.jpg


Cooking

Get your pasta in the water and stir a bit so it doesn't stick. When the milk gets to a boil, put in your fish, cook for 30 seconds on one side, then flip over, reduce the heat to med-low and cover.


Lumpy tilap05.jpg

The pasta should go for about 10 minutes, about 2 minutes short of what the box says. This is because we are going to cook it more in our sauce, and we don't want it to be over done. The fish should cook on low for about 8-9 minutes, so it should be done at the same time that were taking the pasta out.

While you are waiting, chop up your mozzarella into strips for easier meltingness.


Lumpy tilap06.jpg

Take your fish out of the pan, and put it on plate and cover with foil so it stays hot. Crank the heat on the milk back up to med-high, and toss in the cheese. You can use whatever kindof cheese you want, but hot damn, I love me some mozz.


Lumpy tilap07.jpg

Drain the pasta, and toss it and the anchovies in with the cheese / milk and cook for two more minutes, stirring pretty much constantly.


Lumpy tilap08.jpg

At the end, you will have pasta in a yummy, yummy, yummy creamy sauce. Did I mention it was yummy?

Lumpy tilap09.jpg

Plate up your fish and your pasta, sprinkle a little chooped fresh parsely over the top if you have some handy, have some Rangoons as a starter, and serve with a nice light white wine.

Lumpy tilap10.jpg