RCI-ND.002.0108.001
Poached Tilapia with Pasta in Creamy Sauce
Submitted by Lumpy and part of my entry into ISCA 8 I began doing poached fish in milk when I saw it on Good Eats, and I very much liked the result, so I've been tinkering with it and came up with this yummy dish. Also don't be scared of Anchovies!!
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Can of Evaporated Milk12 oz
- Half an onion1 unitdiced
- 2 tsp
- 2 tsp
- 1 tsp
- 2 unit
- Tin of Anchovies2 ozdiced
- 4 oz
- .5lb Farfalle (Bow Tie) Pasta1 unit
Method
1
Bring a large pot of salted water to a boil and cook the farfalle according to package directions until al dente, then drain and set aside.
2
While the pasta cooks, heat a large shallow skillet over medium heat and add the diced onion with a pinch of salt, stirring occasionally until softened, about 5 minutes.
3
Add the Old Bay and chili powder to the onion, stirring constantly for about 1 minute to bloom the spices.
4
Pour the 12 oz can of evaporated milk into the skillet and bring to a gentle simmer, stirring to combine with the spices and onion.
5
Season the tilapia fillets on both sides with black pepper, then gently place them into the simmering milk mixture to poach for 8-10 minutes until the fish is opaque and flakes easily with a fork.
9 minutes
6
Remove the poached tilapia fillets from the skillet and transfer to a cutting board, breaking them into bite-sized pieces.
7
Stir the diced anchovies into the creamy sauce in the skillet and simmer for 2 minutes to allow the anchovies to meld into the sauce.
8
Tear the fresh mozzarella into small pieces and add to the sauce, stirring gently until just melted and incorporated.
9
Add the cooked farfalle and tilapia pieces back into the skillet with the sauce, tossing gently to coat all the pasta and fish evenly.
10
Divide the creamy tilapia and pasta mixture among four bowls and serve immediately while hot.