Preparation Instructions

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

Prep Time
30 minutes

Serving Size

Additional Product Options
You can also use:
Wild Cod Butter & Herb

Drink Pairings

Nero d’avola


Italian pilsner

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