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My review
Pan Seared Lemon Tilapia with Parmesan Pasta
vo0do0
"Citrusy tilapia, served with a cheesy but light pasta."
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Ingredients
25 m servings 555 calsOriginal recipe yields 2 servings
- Adjust
- US
- Metric
Nutrition
- Calories:
- 555 kcal
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- 28%
- Fat:
- 26.3 g
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- 41%
- Carbs:
- 44.8g
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- 14%
- Protein:
- 34.8 g
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- 70%
- Cholesterol:
- 50 mg
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- 17%
- Sodium:
- 618 mg
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- 25%
Based on a 2,000 calorie diet
See full nutritionNutritional Information
1 Serving
Servings Per Recipe:
Amount Per Serving
Servings Per Recipe:
Amount Per Serving
- * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
- (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Directions
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Prep
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Cook
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Ready In
- Bring a saucepan of lightly salted water to a boil over medium heat, stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until it is cooked through but still firm to the bite, about 8 minutes. Drain well.
- Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, basil, cilantro, salt, and pepper, and lay the fillets in the heated skillet, making sure they don't touch. Sear the fillets for 2 to 4 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside.
- Return the hot, cooked macaroni to the saucepan, and stir in 1 tablespoon of olive oil to coat the pasta. Sprinkle on the Parmesan cheese, stir to mix, and stir in 1 teaspoon of lemon juice, the garlic powder, basil, oregano, cilantro, salt, and pepper. Divide the pasta between two plates, and top each with a tilapia fillet.
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Reviews
Read all reviews 142201 Ratings
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Most helpful positive review
7/13/2009
My family ate everything on their plate. Loved it! I baked the tilapia - 375 degrees for 12 minutes. I cooked for 4 people so for the pasta, I used 10 ounces of pasta, 2 tsp. lemon juice, 1 cup...
Most helpful critical review
1/19/2010
The pasta was delicious but the tilipia left something to be desired. Even though I more than doubled the seasonings, it was still bland. The seaoning is really important when cooking tilapia...
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Newest
7/13/2009
My family ate everything on their plate. Loved it! I baked the tilapia - 375 degrees for 12 minutes. I cooked for 4 people so for the pasta, I used 10 ounces of pasta, 2 tsp. lemon juice, 1 cup...
1/19/2010
The pasta was delicious but the tilipia left something to be desired. Even though I more than doubled the seasonings, it was still bland. The seaoning is really important when cooking tilapia...
4/28/2009
This was a very good recipe. I followed it almost exactly, except the cilantro. It's not something I keep on hand. next time I might try penne pasta instead of macaroni. I think it would lend it...
5/3/2009
What a great little recipe! I did increase the amounts of seasoning to 1/2 tsp of each spice for the fish - except cilantro which I didn't have. For the pasta I used 1/8 tsp of each spice for ...
6/25/2009
I really liked the flavour of this fish - it was light and refreshing. I did 1 tsp of each spice (except cilantro cause I didn't have any - and salt and pepper of course I just added to my liki...
4/30/2009
It was okay. The flavour was good, but the look was terrible. Beige with a side of beige. I served it with mixed roasted veggies (cauliflower, broccoli, carrots, and snow peas), which helped the...
5/11/2009
This recipe was great and easier than I expected. This was my first time cooking Tilapia and everyone loved it. I used lime juice because I didn't have any lemon and I used fettuccine instead ...
7/2/2009
For me, this recipe was quick and easy (only took 10 mins from prep to eating!) but nothing to write home about, however my husband RAVED about it and called it restaurant quality. I omitted the...