Tilapia with Puttanesca Sauce
WITH TILAPIA SEASONED GRILL
Linguini smothered in a garlicky tomato sauce with olives and flaky, spiced tilapia. This recipe is great for a crowd.
COOK FISH: Cook Morey’s Tilapia Seasoned Grill according to package directions of your choice (we used the baking method).
COOK PASTA: While the fish is cooking, start the pasta and sauce. In a large pot of boiling salted water, add the pasta and cook until al dente. Drain and return to pot to keep warm.
MAKE SAUCE: In a large skillet over medium-low heat, add 2 tablespoons olive oil, garlic, and red pepper flakes. Cook, stirring occasionally, until garlic is just lightly golden. Drain the tomatoes and crush with your hands into the skillet. Season with a heavy pinch of salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until the mixture starts to become a sauce (about 10 minutes). Stir in olives and capers.
FINISH DISH: Add pasta to the sauce along with the remaining olive oil and a handful of fresh herbs. Toss to coat.
TO SERVE: Divide pasta between bowls and top with tilapia. Garnish with more herbs if desired or a healthy grate of Parmesan cheese.
PRO TIP: Traditional Puttanesca sauce is made with anchovies in the sauce. By topping the finished dish with tilapia, we are also getting a smooth fish flavor in every bite.
- 2 Morey’s Tilapia Seasoned Grill fillets
- 8 ounces linguini pasta
- 3 Tbsp. olive oil, divided
- 3 garlic cloves, peeled and smashed
- 1 tsp. crushed red pepper flakes
- 1 (28-ounce) can whole plum tomatoes
- 1/2 cup black olives, pitted and sliced
- 2 Tbsp. capers
- Chopped fresh herbs (basil, oregano, parsley)
- Parmesan cheese (optional)
- Kosher salt
- Coarsely ground black pepper
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