Tilapia with Red Pepper Pomodoro Sauce
Minutes Prep Time: 20
Minutes Total Time: 20
Servings: 4
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 20
Servings: 4
Difficulty: easy
8 ounces dry angel hair pasta, uncooked
1/4 cup extra virgin olive oil
1 large red bell pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced (4 cloves = about 4 tsp)
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
1 tablespoon red wine vinegar
1/2 cup thinly sliced fresh basil leaves (1/2 cup = 2/3 oz)
1/2 cup slivered almonds or pine nuts, toasted
PAM® Olive Oil No-Stick Cooking Spray
4 tilapia or flounder fillets, thawed if frozen
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 91 mg | 9% |
Carbohydrate | 60 g | 20% |
Cholesterol | 45 mg | 15% |
Total Fat | 24 g | 37% |
Iron | 4 mg | 23% |
Calories | 588 kcal | 28% |
Sodium | 515 mg | 21% |
Protein | 34 g | 68% |
Saturated Fat | 3 g | 17% |
Sugars | 6 g | 1% |
Vitamin C | 74 mg | 123% |
Cook pasta according to package directions; drain and keep warm.
Heat oil in large skillet over high heat 1 minute. Add bell peppers and onions; cook 6 to 8 minutes, or until onions are tender, stirring frequently. Add garlic and cook until fragrant, about 1 minute.
Stir in tomatoes and vinegar; Cook 1 minute or until heated through, stirring occasionally. Stir in basil and almonds or pine nuts.
Spray large non-stick skillet with cooking spray; heat over medium heat. Pat fish dry and season with salt and pepper. Cook about 3 minutes a side, until fish flakes easily with a fork (145°F). Serve fish over pasta with red pepper pomodoro sauce.
Cooking Know-How: The secret to this recipe is to cook over high heat - and stir frequently - to help cook off the moisture from the vegetables. This will develop a caramelized flavor for a richer taste.
Tilapia with Red Pepper Pomodoro Sauce