Crispy Seared Tilapia &  Fregola Sarda with Fig-Caper Butter Sauce

Crispy Seared Tilapia & Fregola Sarda

with Fig-Caper Butter Sauce

25 MIN
4 Servings
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From the Test Kitchen

In this sophisticated dish, golden brown tilapia and pearls of fregola sarda pasta are deliciously brought together by an irresistible pan sauce made from briny capers, smooth Dijon mustard, and sweet fig spread.

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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tips & techniques
Cook the pasta and kale:
1 Cook the pasta and kale:

Heat a large pot of salted water to boiling on high. Once boiling, add the pasta and cook 11 minutes. Add the kale and continue to cook 3 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the vinegar, crème fraîche, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Season with salt and pepper to taste. 

Start the sauce:
2 Start the sauce:

In a bowl, combine the mustardfig spreadcapers, and 1/4 cup of water.

Coat the fish:
3 Coat the fish:

Once the pasta has been added to the pot, pat the fish dry with paper towels; season with salt and pepper on both sides. Place the flour on a plate; season with salt and pepper. Thoroughly coat the seasoned fish in the seasoned flour. Transfer to a separate plate (tapping off any excess flour). 

Cook the fish:
4 Cook the fish:

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

Add the sauce and butter to the pan of reserved fond. Cook on medium, stirring constantly, 2 to 3 minutes, or until thoroughly combined and the butter is melted. Turn off the heat. Serve the finished pasta and kale topped with the cooked fish and finished sauce. Enjoy! 

Tips from Home Chefs

Cook the pasta and kale:
1 Cook the pasta and kale:

Heat a large pot of salted water to boiling on high. Once boiling, add the pasta and cook 11 minutes. Add the kale and continue to cook 3 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the vinegar, crème fraîche, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Season with salt and pepper to taste. 

2 Start the sauce:

In a bowl, combine the mustardfig spreadcapers, and 1/4 cup of water.

Start the sauce:
Coat the fish:
3 Coat the fish:

Once the pasta has been added to the pot, pat the fish dry with paper towels; season with salt and pepper on both sides. Place the flour on a plate; season with salt and pepper. Thoroughly coat the seasoned fish in the seasoned flour. Transfer to a separate plate (tapping off any excess flour). 

4 Cook the fish:

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the fish:
Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

Add the sauce and butter to the pan of reserved fond. Cook on medium, stirring constantly, 2 to 3 minutes, or until thoroughly combined and the butter is melted. Turn off the heat. Serve the finished pasta and kale topped with the cooked fish and finished sauce. Enjoy! 

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