Poached Tilapia with Pasta in Creamy Sauce
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.
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
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.
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.
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.
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.
Drain the pasta, and toss it and the anchovies in with the cheese / milk and cook for two more minutes, stirring pretty much constantly.
At the end, you will have pasta in a yummy, yummy, yummy creamy sauce. Did I mention it was yummy?
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.