I’m sure you can figure out how this recipe came about. I was making fish one day, and it got stuck to the pan. I guess I didn’t add enough oil. Who hasn’t done that, right? So, I broke it up in the pan. If you want to cut it up before cooking, go for it. This is lazy Maggie’s quick way of making Jalapeño Fish Pasta, and it’s delicious!
I’m using cod for my Jalapeño Fish Pasta. It’s a mild not very fishy fish. You can use any type of white fish for this dish – tilapia, halibut, bass, sole.
If you prefer to use Greek yogurt, it is already tangy. You might need to adjust the lime amount, or it will come out too pungent. You can also use sour cream, but remember that sour cream is salty. Again, adjust the salt to your liking.
Jalapeño Fish Pasta reminds me of the time I spent in Tabasco, Mexico. The area provides tons of fish and seafood because of the Gulf of Mexico and the many rivers that run through the state. If you’re not a spicy food eater, take the jalapeño out. It will still come out delicious. iBuen provecho!
- ½ package penne pasta
- Olive Oil
- 2 cod fish (or any white fish)
- 1 jalapeno , finely diced
- ¼ Onion, finely diced
- 1 tablespoon Cumin
- Juice of 2 Lime
- 1 6-ounce Plain Yogurt container
- 1 teaspoon Garlic Powder
- Cilantro , chopped
- Cook pasta according to the directions on the package.
- Heat olive oil in a large skillet.
- In the meantime, salt and pepper the fish.
- Place fish in the skillet and cook 3 minutes on each side.
- With a spatula, break up the fish into pieces.
- Add the jalapeño, onion, more salt and pepper.
- Cook until the onion is translucent, about 2 minutes.
- Turn off the heat.
- In a small bowl, mix the yogurt, lime juice, garlic powder, and a dash of salt.
- Taste the yogurt sauce for good measure.
- Add cooked pasta and yogurt sauce to the fish and mix well.
- Top with chopped cilantro.