Tilapia Over Pasta

This recipe is gluten and casein free and also very low in salicylates. It is a delicious summery dinner or lunch reminiscent of scampi sauce. Two out of three kids loved it.

Ingredients:

1 lb rice pasta noodles
1/4 Cup + a few tablespoons safflower oil (can\\\\\\\'t be heated over more than medium), separated.
3 cloves of garlic
4 shallots
3-4 tilapia fillets weighing about 1 pound total
2 limes
1 cup frozen green peas
handful of flat leaf parsley
handful of fresh chives
sea salt

Directions:

Start water boiling in a large pot for the rice pasta. Use much more water than you think you need.
While you are waiting for the water to boil, put a large saute pan or skillet (must have a lid) on medium and add the safflower oil. DON\\\\\\\'T TURN THE HEAT UP TO MORE THAN MEDIUM. THIS IS IMPORTANT.
While the oil is heating peal and thinly slice the shallots. Add them to the pan and stir.
Then peel the garlic and slice thickly. Put into a garlic press and press the garlic into the pan. Stir.
When the water boils for your pasta add the entire box of pasta and a pinch of sea salt to the water. Stir gently with a pasta fork. Set the timer for 8 minutes. When the timer goes off, drain the pasta in a collander and rinse with cold water.
Sprinkle ground sea salt over each side of the tilapia fillets. Add them to the pan, and set another timer for 4 minutes.
Cut the limes in half. Take one of the lime halves and squeeze all the juice on the tilapia fillets. Cover the pan.
After you\\\\\\\'ve drained your pasta, take the same pot that you cooked it in and fill it with an inch of water. Add the peas and put on burner over high heat.
When the 4 minute timer goes off for the tilapia, remove the lid and CAREFULLY flip the fish (it\\\\\\\'s very delicate). Use another lime half to squeeze juice onto the other side of the fish. Cover and set timer for 3 minutes.
In the mean time, get a large serving bowl and add pasta. Drizzle with some safflower oil. Add peas when they\\\\\\\'re ready.
Chop the parsley and chives or snip with scissors. Add to pasta and toss.
When the timer goes off again for the Tilapia, carefully move it to a plate. Then, pour the pan juices and over the pasta. Take 1 lime half and squeeze over the pasta and salt to taste with ground sea salt. Toss pasta again.
Take the remaining lime half and cut into four wedges.
Put pasta into dishes with a tilapia fillet on top. Garnish with a lime wedge.
Enjoy!
Makes four adult servings. Feeds my family of 5 (kids ages 8,5,3)

See other recipes submitted by Heidi Jackson