Mango Lime Tilapia with Spinach Pasta
Zesty Mango-Lime Tilapia over Wilted Spinach Fettuccine
Ingredients:
4 tilapia fillets
Juice and zest of 1 lime
1 ripe mango, peeled and diced
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon chili flakes (optional)
Salt and pepper to taste
8 oz (225g) spinach fettuccine or spaghetti
4 cups fresh baby spinach
1/4 cup chopped fresh cilantro
1 tablespoon honey
1 tablespoon fresh lime juice (for finishing)
Directions:
In a bowl, combine lime juice and zest, diced mango, olive oil, garlic, cumin, chili flakes, salt, and pepper. Mix well to create the marinade.
Place the tilapia fillets in the marinade and let sit for 15–20 minutes.
While the fish marinates, bring a large pot of salted water to a boil. Cook the spinach pasta according to package instructions. Reserve 1/4 cup pasta water and drain.
In a large skillet over medium heat, cook the marinated tilapia for 3–4 minutes on each side, until cooked through and lightly golden. Remove from heat and keep warm.
In the same skillet, add a little more olive oil if needed, toss in the spinach, and sauté until just wilted (1–2 minutes).
Add the drained pasta, reserved pasta water, and a tablespoon of lime juice. Toss everything together.
Serve the pasta on plates topped with a tilapia fillet. Garnish with fresh cilantro and drizzle with a touch of honey for a tropical finish.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 385 kcal | Servings: 4 servings