Tilapia Pesto Pasta
Pesto and pasta are a match made in heaven. But have you ever considered adding some lemon pepper tilapia into the mix?
We break down how to do it. Lemon pepper lovers rejoice! This fish comes packed with flavor.
Ingredients:
Merman’s Revenge Honey Habanero Glaze (optional)
Butter
Olive oil
1 box of spaghetti or a pasta of your choice
Tilapia fillets
Flour
Garlic
Capers
Sun-dried tomatoes
Pesto of your choice
Lemon wedge (optional)
Directions:
1. Boil your pasta.
Follow the instructions on your pasta box to boil your pasta of choice.
We like adding salt and a bit of olive oil to the water, but do whatever you like best!
2. Season your tilapia fillets.
Pat your tilapia fillets dry.
Cover your fillets with Merman’s Revenge Lemon Pepper Seasoning on both sides.
3. Cover the fillets with flour.
Give the tilapia fillets a flour jacket! Flip them in the flour so they’re covered on both sides.
4. Fry the fillets.
On medium-high heat, add a cube of butter and some olive oil to your hot pan.
Fry the fillets in the pan, flipping them and cooking them until they’re crispy and golden (about 2 minutes per side).
Remove the fillets from the pan.
5. Fry up your garlic, capers, and sun-dried tomatoes.
Add some sliced garlic cloves (as much as you like!), capers, and sun-dried tomatoes to your pan and stir.
Warm them up for 1–2 minutes.
6. Add in your pasta and top it with pesto and the tilapia.
Add your cooked pasta to the pan then layer on as much pesto as you’d like. (We used artichoke lemon pesto!)
Shake some more of our Lemon Pepper Seasoning on top.
Stir it all up and let it warm in the pan for 1–2 minutes.
Plate your pasta, then top it with your fried tilapia.
7. Enjoy!
Bonus Tips:
Squeeze a bit of lemon over it for a stronger lemon flavor!
Add a drizzle of our Honey Habanero Glaze to add a bit of sweetness.
