• July 2010
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TILAPIA WITH TOMATO AND BALSAMIC CREAM PASTA

4 pieces tilapia fillet

Salt and pepper to taste

¼ teaspoon red pepper flakes

Olive oil

250 grams linguini;cooked

For Sauce:

1 can tomato chunks

3 cloves of garlic smashed

1 tbsp plus 2 tbsp olive oil

1 tbsp balsamic vinegar

1/3 cup heavy cream

Salt and pepper to taste

Procedure:

1.       Season fish with salt,pepper and pepper flakes. Set aside to marinade for 5 minutes.

2.       Coat a medium sauce pan with olive oil. Heat over medium high heat. Add fish, cook for about 3 minutes/side, set aside

3.       Add cooked noodles to the sauce pot. Heat noodles and cream sauce over high heat until it thickens.

4.       Remove from heat and top with fish, pour remaining tomato cream sauce over fish

For sauce:

1.       In a saucepot, combine tomatoes, garlic, 1 tbsp of olive oil and vinegar , mix until everything is evenly coated. Season with AJINOMOTO UMAMI

2.       Boil and simmer then serve with pasta and fish.

BASIL TOMATO SOUP

2 (28 ounces) cans crushed tomatoes

1 (14.5 ounces) can chicken broth

18 fresh basil leaves minced

1 teaspoon sugar

1 cup whipping cream

½ cup butter or margarine

DIRECTIONS:

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat, cover and simmer for 10minutes. Add basil and sugar. Reduce heat to low;stir in cream and butter. Cook until butter is melted.

 Tested:7/19/10 success

7/19/10- Used canned Hunt’s Tomatoes Puree

 

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