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Perfect Pairings Contest - The Judging Panel's Favorite Recipes

Esimio Spicy Italian Tilapia
Paired with St. Francis 2002 Zinfandel, Old Vines Sonoma County

Recipe By: Judith Malone

Serves 6

This recipe is my favorite because it is so quick and healthy. The Old Vines Zinfandel is a delicious compliment to the "spicy" flavor of the tilapia. This fish can also be served without the pasta, instead accompanied by fresh sweet potatoes, peeled, sliced and boiled, and then tossed in melted butter, with a touch of brown sugar, cinnamon, and allspice. Try it with a side dish of fresh spinach cooked in olive oil with fresh garlic and Italian seasonings.

1 large lemon, cut in half
6 (6- to 8-ounce) tilapia filets
Seasoned salt, such as Tony Chachere’s
2 cups Italian seasoned breadcrumbs
1/2 cup freshly grated Parmesan cheese (optional)
Extra-virgin olive oil
1 1/2 pounds fresh or dried angel hair pasta
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh lemon thyme
1 tablespoon chopped fresh oregano
Salt
Pepper

Squeeze lemon over tilapia, sprinkle both sides with seasoned salt, and set aside.

In a shallow, medium bowl, mix breadcrumbs and cheese together. Press filets into breadcrumb mixture, coating both sides well.

Heat oil (enough to cover bottom of pan) in large skillet over medium-high heat. Add tilapia (in batches if necessary) and sear on both sides until golden brown and filets turn white and flaky. Remove fish from heat and cover to keep warm.

Bring a large saucepan of lightly salted water to boil. Cook pasta according to package instructions. Drain pasta, transfer to a large bowl and immediately toss with fresh herbs and 2 to 3 tablespoons olive oil. Season to taste with salt and pepper.

Divide pasta onto 6 plates. Serve fish over hot pasta with remaining olive oil from the pan. Enjoy with St. Francis 2002 Zinfandel, Old Vines Sonoma County.

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