Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas (Rachael Ray) |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Ingredients:
salt |
1 pound farfalle, bow ties |
3 tablespoons extra-virgin olive oil, divided |
5 slices center cut bacon, chopped |
1 medium onion, chopped |
2 to 3 grated garlic cloves |
1 bay leaf |
12 white mushrooms, thinly sliced |
1 can san marzano tomatoes |
4 (6 to 8-ounce) tilapia fillets |
salt and freshly ground black pepper |
1/2 cup all-purpose flour |
1 (10-ounce) box frozen peas |
1/4 cup mascarpone cheese |
3 tablespoons butter |
1/4 cup balsamic vinegar |
1/2 cup basil leaves, shredded or torn |
Directions:
1. Heat a pot of water to a boil, salt the water and cook pasta to al dente.
2. Heat a deep large skillet with 1 tablespoon extra-virgin olive oil over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat.
3. Season the fish with salt and pepper. Dust fish with flour and shake off excess.
4. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side.
5. While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning.
6. Remove fish from skillet to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add butter to pan. Brown butter, 2 to 3 minutes, stir in balsamic and simmer 1 to 2 minutes to reduce by half. Pour the brown butter and vinegar over fish.
7. Drain pasta, toss with sauce and wilt basil into pasta.
8. Serve fish with pasta alongside.
|
|