Pan-fried Tilapia Over Pasta

By • January 23, 2012 1 Comments

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Author Notes: I tend to keep most of these ingredients on hand, so this has become a fast and delicious one-pot meal. There's a bit of smokiness from the chipotle, some sweetness from the raisins, and a touch of sour from the lemons and capers. mdm


Serves 4

  • 3-4 tilapia filets (more or less, depends on how big)
  • 1-2 cups chickpeas
  • 2-3 tablespoons capers
  • 3-4 tablespoons raisins
  • 1 tablespoon olive oil
  • 1/5 tablespoon chipotle in adobo -- I blend a can and then freeze in ice cube trays. Use one small cube.
  • 2-3 garlic cloves, minced
  • tablespoons parsley, chopped finely
  • salt and pepper to taste
  • juice of one lemon (use fresh or not, doesn't make too much of a difference)
  • any kind of pasta -- I use penne or linguini, depending on the mood.
  1. Heat olive oil over medium heat (I use a cast iron pan). Add the garlic and chipotle, cook for a minute or two.
  2. Rinse and pat-dry the fish. Salt and pepper the fillets and add to pan. Cook a few minutes on each side, until all the way cooked, add a squeeze of lemon juice.
  3. Add chickpeas, raisins, and capers. Adjust proportions as you like them. Cook for a few minutes more, until heated all the way through. Add another squeeze of lemon juice and a pinch or two of chopped parsley. Drizzle more olive oil as needed.
  4. Cook pasta al dente, reserve a cup of the cooking water.
  5. Serve the fish draped over buttered or oiled pasta, or break into pieces and toss together (that's how my daughter likes it. Salt and pepper to taste, and add grated parmesan if you like!

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