Description
This Spicy Tilapia recipe combines tender chunks of fish with a flavorful tomato and basil sauce infused with garlic, shallots, and red pepper flakes. Cooked together with al dente bucatini pasta, the dish delivers a delightful balance of heat and fresh herbs, perfect for an easy yet elegant dinner for four.
Ingredients
Scale
Fish Marinade
- 1 pound tilapia fillets, cut into small chunks
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon minced garlic
- ¼ to ½ teaspoon red pepper flakes
Sauce
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon minced garlic
- ¼ to ½ teaspoon red pepper flakes
- 1 shallot, diced
- ½ cup dry white wine
- ½ cup water
- 15 ounces canned diced tomatoes
- 28 ounces canned San Marzano tomatoes, crushed by hand
- ¼ cup chopped fresh basil (plus ¼ cup for pasta and additional for garnish)
- Salt to taste
Pasta
- 10 ounces bucatini pasta, cooked al dente
Instructions
- Marinate the Tilapia: In a medium bowl, combine the tilapia chunks with 1 tablespoon olive oil, 1 teaspoon minced garlic, and ¼ to ½ teaspoon red pepper flakes. Toss well to coat the fish evenly. Cover and refrigerate while preparing the sauce to allow flavors to meld.
- Prepare the Sauce Base: Heat the remaining 1 tablespoon olive oil in a large dutch oven over medium heat. Add the diced shallot, 1 teaspoon minced garlic, and ¼ to ½ teaspoon red pepper flakes. Stir frequently and cook until the shallot and garlic soften and become fragrant.
- Deglaze with Wine: Pour in the dry white wine and let it simmer for about 3 minutes or until the liquid reduces by half, concentrating the flavors.
- Add Tomatoes and Basil: Stir in the canned diced tomatoes, crushed San Marzano tomatoes, ¼ cup chopped basil, and ½ cup water. Combine thoroughly and bring the sauce to a boil. Let it cook for approximately 15 minutes, stirring occasionally, until it thickens slightly.
- Cook the Tilapia in Sauce: Gently add the marinated tilapia chunks into the simmering tomato sauce. Continue to cook and stir gently until the fish is just cooked through, about 3 minutes. Season with salt to taste.
- Combine Pasta and Serve: Add the cooked bucatini pasta and the remaining ¼ cup chopped basil to the pan. Toss everything gently to coat the pasta well with the sauce. Divide the dish among serving bowls, garnish with extra fresh basil, and offer additional crushed red pepper for those who prefer extra heat.
Notes
- Adjust red pepper flakes according to your preferred spice level.
- Using fresh San Marzano tomatoes when in season will elevate the flavor.
- Ensure tilapia is cooked just until opaque to maintain its tender texture.
- The dish can be paired with a crisp green salad or crusty bread to complete the meal.
- For a gluten-free option, substitute bucatini pasta with gluten-free pasta varieties.
