3-4 tilapia filets (more or less, depends on how big) Ask a question about this ingredient
1-2 cup chickpeas Ask a question about this ingredient
2-3 tablespoons capers Ask a question about this ingredient
3-4 tablespoons raisins Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1/5 tablespoon chipotle in adobo -- I blend a can and then freeze in ice cube trays. Use one small cube. Ask a question about this ingredient
2-3 garlic cloves, minced Ask a question about this ingredient
tablespoons parsley, chopped finely Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
juice of one lemon (use fresh or not, doesn't make too much of a difference) Ask a question about this ingredient
any kind of pasta -- I use penne or spaghetti Ask a question about this ingredient
Heat olive oil over medium heat (I use a cast iron pan). Add the garlic and chipotle, cook for a minute or two.
Ask a question about this stepRinse and pat-dry the fish. Salt and pepper the fillets and add to pan. Cook a few minutes on each side, until all the way cooked, add a squeeze of lemon juice.
Ask a question about this stepAdd chickpeas, raisins, and capers. Adjust proportions as you like them. Cook for a few minutes more, until heated all the way through. Add another squeeze of lemon juice and a pinch or two of chopped parsley. Drizzle more olive oil as needed.
Ask a question about this stepCook pasta al dente, reserve a cup of the cooking water.
Ask a question about this stepToss the fish with the pasta, breaking the fish up into pieces (if it has not broken up in the cooking). Add reserved cooking water so that it doesn't dry out, also drizzle olive oil to taste. Salt and pepper to taste, and add grated parmesan if you like that on your pasta!
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