TILAPIA PASTA

SWEET AND FINELY TEXTURED TILAPIA IS A DELICIOUS ADDITION TO THIS SKILLET PASTA DISH. IF IT’S NOT AVAILABLE, USE RED SNAPPER, FLOUNDER, OR GROUPER IN ITS PLACE.

START TO FINISH 40 minutes

• 12 oz. fresh or frozen tilapia fillets
• 8 oz. dried linguine
• ⅛ tsp. salt
• ⅛ tsp. black pepper
• 2 Tbsp. olive oil
• 1 cup finely chopped onion
• 1 cup chopped fennel
• 6 cloves garlic, minced
• 1 Tbsp. capers
• 1 tsp. dried Italian seasoning, crushed
• 1 14.5-oz. can diced tomatoes, undrained
• 1 8-oz. can tomato sauce
• 1 Tbsp. snipped fresh Italian parsley

1. Thaw fish, if frozen. Cook pasta according to package directions. Drain; reserve ¼ cup cooking water.

2. Meanwhile, rinse fish; pat dry with paper towels. Sprinkle with salt and pepper. In an extra-large skillet heat 1 Tbsp. of the oil over medium-high heat. Add fish; cook 6 minutes or until fish flakes easily when tested with a fork, turning once. Remove fish from skillet.

3. Add the remaining 1 Tbsp. oil to skillet. Add onion and fennel; cook 5 minutes or until tender, stirring occasionally. Stir in garlic, capers, and Italian seasoning; cook and stir 1 minute more. Stir in tomatoes, tomato sauce, and reserved pasta cooking water. Bring to boiling; reduce heat. Boil gently, uncovered, 8 minutes, stirring occasionally. Remove from heat.

4. Stir cooked pasta and fish into the sauce in skillet, stirring to break up fish slightly. Sprinkle with parsley. MAKES 6 SERVINGS.

PER SERVING 283 cal., 6 g fat (1 g sat. fat), 28 mg chol., 458 mg sodium, 39 g carb., 4 g fiber, 18 g pro.