Chilli Fish Pasta

    Chilli Fish Pasta

    (143)
    4saves
    30min


    137 people made this

    A great white fish recipe with a creamy chilli sauce. It has plenty of punch and flavour - you might want to adjust the chilli to your own taste.

    Ingredients
    Serves: 4 

    • 2 1/2 cups penne
    • 85g margarine, melted
    • 3 cloves garlic, minced
    • 4 white fish fillets
    • 1/3 cup (40g) plain flour
    • 2 tablespoons olive oil
    • 1/4 cup (65ml) thickened cream
    • 2 1/2 tablespoons lemon juice
    • 2 fresh chillies, minced
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon paprika
    • 1/2 teaspoon garlic powder
    • 150g baby spinach leaves
    • 1 roma tomato, chopped

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne and return to a boil. Cook the pasta uncovered, stirring occasionally until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
    2. While the pasta cooks combine the melted margarine and garlic in a shallow dish. Place the flour in another dish. Dip the fillets in the garlic butter mixture and then immediately coat with the flour. Heat olive oil in a large frypan over medium-high heat. Cook the fish in the oil until golden brown, turning once, about 5 minutes total.
    3. Pour the cream, lemon juice and remaining garlic and margarine mixture into the frypan. Stir in the chilli, salt, black pepper, cayenne pepper, paprika and garlic powder. Bring to a simmer and allow to cook until sauce has reduced slightly and fish flakes easily with a fork; about 2 minutes. Mix the baby spinach into the sauce and cook until wilted. Stir in the chopped tomato and the cooked pasta.
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    Reviews and Ratings
    Global Ratings:
    (143)

    Reviews in English (143)

    by
    35

    This is a yummy recipe, however, I made a few changes. Instead of the penne pasta I used boil in a bag white rice. I also added some cilantro in for taste. And instead of heavy cream I used 2% fat milk. My fish began to crumble when I put the other ingredients in so I stirred everything in except for the rice and created a gumbo-like mixture. I forgot to put in the spinach, but it turned out delicious anyway. I placed the mixture over a bed of boil in the bag rice, because I have not perfected my rice cooking skills. It turned out excellent. It reminded us of a Pappadeaux menu item. My husband was extremely pleased and I will most definitely make this again. Thank You  -  15 Jun 2010  (Review from Allrecipes USA and Canada)

    by
    25

    This dish (with a few modifications) is absolutely one of the most delicious things I've ever eaten. If you're browsing this site looking for something to do with those fillets you've got in the freezer, STOP LOOKING NOW!! You've found it! First of all, I recommend serving it over rice instead of pasta. I've tried both, and rice just seems to fit better. Secondly, the amount of liquid listed in the recipe is nowhere near enough. I use 2/3 cup cream and 1/3 cup lemon juice (for 4 fillets). I also use more jalapenos, enough to fill 1 cup when diced. Usually that amounts to about 4 largish ones or 6 smaller ones. Finally, the listed amount of cayenne pepper might be a little too strong for some people, especially with the increased amount of jalapenos. I use 1/4 teaspoon and it still packs a nice punch without burning your mouth off. Follow the directions as listed, except mix together the sauce ingredients (except the spinach and tomato) in a measuring cup FIRST. If you add them all the skillet one by one, mixing them will be impossible without breaking up the tilapia. When mixing in the spinach later, add a little bit at at time to make mixing it in easier. Put the rice (or pasta) on the plate first, then top it with the sauce and fillets. Finally, I recommend sprinkling the chopped tomato over top of the fillets after they're on the plate. That way the tomato pieces will stay firm, and plus it adds a lot to the presentation. Bon appetit!  -  01 Oct 2011  (Review from Allrecipes USA and Canada)

    by
    23

    This was a delicious dish. We loved it. The next time I make it I will make double the sauce because it is so great. That is the only thing I would change though - very tasty and has a kick to it.  -  08 Feb 2010  (Review from Allrecipes USA and Canada)

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