Herb Breaded Talapia and Fresh Fettuccine with Spinach and Lemon Cream Sauce

Herb Breaded Talapia and Fresh Fettucini with Spinach and Lemon Cream Sauce


2 tsp. kosher salt

3 tablespoons butter

zest from 2 lemons

juice from 2 lemons

1 cup white wine

1 cup heavy cream

1 lb. fresh fettuccine

1 cup grated pecorino, plus more to pass at the table

10 oz. baby spinach

Drop butter into big skillet. As butter melts sprinkle the zest over the butter and stir. Pour in wine and lemon juice and salt;  bring to a simmer. Cover for a couple of minutes.

Uncover and and slowly whisk in the cream with mixture simmering. Continue to simmer until sauce thickens to a saucy consistency.

After whisking in the cream start cooking the fresh pasta to al dente. With sauce simmering add the cooked drained pasta and the baby spinach. Toss and add the pecorino and toss until well combined.

Herb Breaded Talapia

1/2 cup chopped fresh flat leaf parsley

1/4 cup white wine

3 tablespoon dry plain bread crumbs

2 tsp lemon zest

2 tablespoons lemon juice

1 tablespoon chopped fresh oregano

1 tablespoon fresh thyme, chopped

2 tsp olive oil

1 garlic clove, minced

1/4 tsp salt

1/4 tsp. pepper

1 1/4 lb. talapia loins

Preheat oven to 375 degrees. L8ine a baking sheet with foil and spray lightly with cooking spray.

Combine all ingredients except talapia in a small bow; stir to combine and allow the mixture to set to form a paste. Place the talapia loins on the prepared baking sheet. Spread an even layer of the herb paste over tops of each loin. Bake in oven for about 15 minutes until fish is opaque in center and crust is formed.

Plate pasta on plate and place a talapia lion over pasta.

Fish Tacos

Fish Tacos


Chipotle Salsa:

2 cups seeded and diced Roma tomatoes

2 tablespoons minced red onion

1 tsp. red wine vinegar

1 canned chipotle pepper,minced

salt, to taste

2 tablespoons cilantro,chopped

Picante Slaw:

2 cups finely shredded cabbage

2 tsp. lime juice

2 tsp. honey

2 tablespoons minced red onion

1 jalapeno, seeded and minced

2 tsp. chopped cilantro

salt, to taste


2 lbs. tilapia

1/2 cup vegetable oil

3 tablespoons lime juice

5 tsp. chili powder

1 1/2 tsp. ground cumin

1 1/2 tsp ground coriander

1 1/2 tsp minced garlic

salt, to taste

Lime Crema:

1/2 cup Mexican crema or sour cream

zest from one lime

juice from 1 lime

8- 8 inch diameter flour tortillas


Combine all ingredients; toss and set aside.


Combine all ingredients; toss and set aside.


Combine all ingredients; stir to combine and set aside.


On a grill pan heated over high heat ,grill the tortillas until grill marks are present. Place tortillas in a lightly damp towel and set aside.


Place the fish in ziploc bag. Combine the remaining ingredients to create a marinade. Pour marinade over fish. Massage marinade to completely coat the fish.

On a grill pan over high heat ,cook the marinated fish until done. Remove to a serving plate

Put the tacos together with the warm tortillas,  slaw, salsa, crema and fish.