 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Tilapia with Balsamic Margarine and Creamy Farfalle with Bacon, Tomato and Peas Ingredients:
1 salt |
1/2 pound farfalle, bow ties |
3 tablespoons extra-virgin olive oil, divided |
1 1/2 ounces bacon, chopped (about 5 slices) |
1 medium onion, chopped |
2 grated garlic cloves |
1 tsp bay leaves |
12 white mushrooms, thinly sliced |
8 ounces san marzano tomatoes |
24 ounces tilapia fillets |
1 freshly ground black pepper |
1/2 cup all-purpose flour |
10 ounce frozen peas |
1/4 cup cream cheese |
3 tablespoons margarine |
1/4 cup balsamic vinegar |
1/2 cup basil leaves, shredded |
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 leaves and mushrooms, season with 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 cream cheese.
6. Remove fish from skillet to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add margarine to pan. Brown margarine, 2 to 3 minutes, stir in balsamic and simmer 1 to 2 minutes to reduce by half. Pour the brown margarine and vinegar over fish.
7. Drain pasta, toss with sauce and wilt basil into pasta.
8. Serve fish with pasta alongside.
|
|