mission impossible

About two weeks ago I told you that I was on a “special, highly covert, high-security assignment” for The Arizona Republic. Well, today is the day that the result is appearing as the cover story of the Food section. You may recall that the assignment was to develop recipes using Hamburger Helper. I have to admit that when Karen Fernau, the Food editor, called me and asked if I’d develop recipes for the cover, I was excited as could be. Then as she continued and told me exactly what it entailed, I was disappointed and – well, honestly – disgusted! Eww! But after diving into the task at hand, I have to say, I found it seriously challenging and that made it fun! Surprising all around! Here is one of the three recipes that I developed, with a couple more pictures than you’ll get from the newspaper. It was voted the family favorite in our house. And here is THE LINK to the full story and the other two recipes.

Panko Crusted Tilapia with Fettuccini Alfredo Primavera

1 egg white
1 cup Panko bread crumbs
1/2 teaspoon freshly ground black pepper, divided
6.5-ounce box Tuna Helper Italian Fettuccini Alfredo
4 tilapia fillets, about 1 pound
2 tablespoons olive oil, divided
1 small orange or yellow bell pepper; cored, seeded, and diced
1 large shallot, peeled and minced
2 cups milk
1/2 cup water
1/2 teaspoon Italian seasoning
2 cups fresh baby spinach (about 3 ounces)
2 large tomatoes, seeded and diced

Preheat the oven to 250 degrees. Place egg white in a shallow bowl or pie plate and beat with a fork until frothy.

Mix together the Panko, 1/4 teaspoon of the black pepper, and 1 tablespoon of the seasoning/sauce packet from the Tuna Helper box on a dinner plate.

Dip the tilapia fillets first in the egg white and then in the crumb mixture, pressing on the crumbs to coat both sides of each fillet. Set coated fillets on a plate.

Heat a 10-inch skillet over medium-high heat. Add 1 tablespoon of the olive oil; when hot add the tilapia and brown on both sides, about 2 to 3 minutes per side. Remove to a baking sheet and place in preheated oven to keep warm and continue to cook through the center.

Add the remaining tablespoon of olive oil to the same skillet and over medium heat, sauté the bell pepper and shallot until soft and translucent, about 3 minutes.  Stir in the milk, water, Italian seasoning, and the remaining 1/4 teaspoon black pepper.  Add the remaining seasoning/sauce packet and the fettuccini packet from the Tuna Helper box and bring to a boil.  Stir and reduce heat, cover and simmer for 9 minutes, stirring occasionally.

While the pasta is cooking, stem the spinach leaves. Stack the leaves and cut them into thin slices. Add the spinach and tomato to the skillet, recover and simmer for 2 to 3 more minutes, or until the pasta is tender.

Divide fettuccini primavera between four dinner plates, top each with a tilapia fillet and serve immediately.

Serves 4