PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Pan Sautéed Tilapia with Asian Pad Thai Noodles and Veggies
| Pan Sautéed Tilapia with Asian Pad Thai Noodles and Veggies | Print |
Recipe By: Alice Morrow
Pan Sautéed Tilapia with Asian Pad Thai Noodles and Veggies
Ingredients
- 3-4 (6 oz.) tilapi fillets
- KC Masterpiece Caribbean Jerk Marinade
- Olive oil
- Butter
- 1 of each color bell pepper (red, yellow, orange, green), cut into strips
- 1 large red onion, thinly sliced
- 2 large portabella mushroom caps, gills removed, sliced
- Red wine dressing (any brand)-I used Wish-Bone
- 1 (9-oz.) pkg. Simply Asian Thai Kitchen-Pad Thai Noodle Kit
- Chopped green onions, garnish
- 1 (8-oz.) lump crabmeat, optional
- Salt, black pepper
- Lemon slices, garnish
Instructions
- Season fish with salt and black pepper and place in zip lock bag.
- Pour some of the marinade over the fish, seal and place in refrigerator overnight or 4-6 hours.
- When ready to use, drain fish and discard marinade.
- In large saute pan, drizzle olive oil to cover bottom of pan, melt 4 T. butter, over medium heat.
- Saute the fish on both sides, 3-4 minutes per side, depending on thickness and size of fillets, but cook until done.
- Remove from pan and place on paper towels and cover to keep warm.
- Meanwhile, drizzle more olive oil into pan and 4 T. more of butter over medium heat.
- Saute the onions, bell peppers and mushrooms until tender.
- Season with salt and pepper and drizzle some of the Red Wine Dressing. Stir to coat and mix well. Lower heat just to keep the veggies warm.
- Prepare the noodles according to package directions.
- When ready to serve, place the noodles in the middle of the veggies. If adding crabmeat, place around the noodles in the pan. Make sure all is warm.
- Serve the veggies, noodles and crabmeat with the fish. Garnish with lemon slices and more green onions, if desired.
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