Sunday, January 15, 2012

Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas

The Menu:
Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas


The Original Recipe:

I am not sure how I came upon this recipe. I am so glad I did. I think it is one of my new favorites. My husband even said that I need to make this again. It seems a bit time consuming, but if you just follow the directions in order, it all comes together rather quickly. So good. I can still taste the fish with the brown butter/balsamic glaze. OMG so savory! The only thing, from the comments, that people mentioned was that the pasta seems to serve 8 (we even have leftovers and there are 6 of us!), and the fish serves only 4 (which I just made extra so that we all had a piece).

Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas
foodnetwork via Rachael Ray


Total Time: 1 hr 0 min.


Prep15 min.

Cook45 min.

Yield:4 servings .

Ingredients

Salt

1 pound farfalle, bow ties

3 tablespoons extra-virgin olive oil, divided

5 slices center cut bacon, chopped

1 medium onion, chopped

2 to 3 grated garlic cloves

1 bay leaf

12 white mushrooms, thinly sliced

1 can San Marzano tomatoes

4 (6 to 8-ounce) tilapia fillets

Salt and freshly ground black pepper

1/2 cup all-purpose flour

1 (10-ounce) box frozen peas

1/4 cup mascarpone cheese

3 tablespoons butter

1/4 cup balsamic vinegar

1/2 cup basil leaves, shredded or torn

Directions

Heat a pot of water to a boil, salt the water and cook pasta to al dente.

Heat a deep large skillet with 1 tablespoon extra-virgin olive oil over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat.

Season the fish with salt and pepper. Dust fish with flour and shake off excess.

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side.

While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning.

Remove fish from skillet to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add butter to pan. Brown butter, 2 to 3 minutes, stir in balsamic and simmer 1 to 2 minutes to reduce by half. Pour the brown butter and vinegar over fish.

Drain pasta, toss with sauce and wilt basil into pasta.

Serve fish with pasta alongside.

1 comment:

Julie said...

Sounds delicious indeed. We need to eat more fish.