Tilapia Pesto Pasta
MERMAN'S REVENGE RECIPE
TILAPIA PESTO PASTA
Crispy Lemon Pepper tilapia sits over pesto pasta with garlic, capers and sun-dried tomatoes for a bright, savory seafood dinner.
LET'S COOK
DIRECTIONS
BOIL THE PASTA
Cook the pasta according to the package directions until al dente. Salt the water and add a little olive oil if desired, then drain.
SEASON THE TILAPIA
Pat the tilapia dry and season both sides generously with Merman's Revenge Lemon Pepper Seasoning.
DREDGE IN FLOUR
Coat both sides of each seasoned tilapia fillet lightly in flour.
PAN-FRY THE FISH
Heat butter and olive oil in a pan over medium-high heat. Fry the fillets for about 2 minutes per side, until crisp and golden. Remove from the pan.
SAUTÉ THE AROMATICS
Add sliced garlic, capers and sun-dried tomatoes to the same pan and cook for 1–2 minutes.
TOSS & SERVE
Add the cooked pasta, pesto and another shake of Lemon Pepper Seasoning. Toss and warm for 1–2 minutes, then plate and top with the fried tilapia. Add lemon or Honey Habanero Glaze if desired.
MADE WITH
LEMON PEPPER SEASONING
Bright citrus, black pepper, garlic and onion come together with real Florida lemon for fresh seafood flavor.
EXPLORE LEMON PEPPER →
GOOD TO KNOW
TIPS FROM
THE MERMAN
PAT THE FISH DRY
Dry tilapia takes seasoning and flour more evenly and gives you a better pan-fried crust.
ADD MORE LEMON
Finish with a squeeze of fresh lemon if you want the citrus flavor even brighter.
TRY A SWEET FINISH
A drizzle of Honey Habanero Glaze adds a sweet contrast to the salty capers and pesto.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
HUNGRY FOR MORE?
