From: Better Homes and Gardens magazine
8 oz dried linguine
12 oz fresh or frzoen tilapia fillets, thawed if frozen
2 Tbsp olive oil
1 large onion, finely chopped
1 fennel bulb, trimmed, cored and chopped
6 cloves garlic, minded
1 Tbsp capers
1 tsp dried Italian seasoning
1 14-oz can diced tomatoes (undrained)
1 8-oz can tomato sauce
1 Tbsp snipped fresh Italian parsley
Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Set pasta and water aside.
Season fish with 1/8 tsp salt and pepper. In a large skillet heat one tablespoon oil over medium-high heat. Add tilapia, cook about 6 minutes or until fish flakes easily with a fork. Remove; set aside.
Add remaining oil to skillet. Add onion and fennel. Cook and stir 5 minutes or until tender. Stir in garlic, capers, and Italian seasoning; cook and stir 1 minute more. Stir in undrained tomatoes, tomato sauce and reserved pasta water. Bring to boiling. Boil gently, uncovered, 8 minutes, stirring occasionally. Remove from heat.
Stir in pasta and fish, breaking up fish slightly. Sprinkle with parsley.
Thumbs up! I actually love tilapia because it doesn't have that "fishy" flavor that so many fish have. I also love pasta and pasta sauce, so I knew this was going to be a winner. I left out the fennel and capers and it still had a great flavor.