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Ingredients - Sriracha Linguine with Pan-fried Tilapia:
- Require 1 - tilapia filet
- Prepare of cilantro
- Take 1 of carrot , julienned
- Require green beans , trimmed and halved
- You need 2 Cloves of garlic , minced
- Require of soy sauce
- Provide of liquid smoke
- Get for butter
- You need 2 of sriracha linguine servings
Tilapia fillets are pan fried and served with a simple yet delicious cream sauce with oyster mushrooms. This Pan-Fried Tilapia recipe from Delish.com is great for a quick dinner any day of the week. Tilapia can get a bad wrap. It's not tender and fatty like salmon, nor is it firm and flavorful like tuna.
Sriracha Linguine with Pan-fried Tilapia how to cook:
- Add 1 cup water to a sauté pan and bring to boil. Add green beans and cover until semi tender and water has evaporated.
- Add 1 tsp butter and stir in carrots. Sauté until the green beans are tender and have nice color. At the end add garlic and sauté for 2 minutes. Add butter, soy sauce, and a few dashes of liquid smoke to create a rich sauce to your liking.
- While the green beans are cooking, start boiling water for your pasta and preheat a skillet. Slice tilapia into bite sized pieces and season with salt and pepper. When skillet is heated to medium high heat, sauté fish pieces until cooked 80% through. Remove from heat and set fish aside.
- To serve, toss the cooked pasta into the pan with the veggies and sauce. Add a bit of the pasta water if you need more liquid.
- Add the fish pieces and a bit of chopped cilantro. Gently toss once more being careful to not ruin the fish. If it doesn't taste rich enough, add a bit more butter. Serve.
It's sort of an in-between fish, and can often be written off as boring. This Quick Pan-Fried Tilapia is super flavorful and so easy to put together for dinner on busy weeknights, or to add to your weekly meal prep. I make this super easy and quick pan-fried tilapia recipe that I came up with a few years ago. It's super simple to make, I just steam some rice and add. I discovered this Spicy Tilapia with Linguine in the latest issue of Food Network Magazine, and it has quickly moved into the family meal rotation.
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