Pan Sear Garlic & Herb Tilapia with Roasted Vegetable Puttanesca & Radiatori Pasta

Pan Sear Garlic & Herb Tilapia with Roasted Vegetable Puttanesca & Radiatori Pasta

  • Tilapia
  • Lodging
  • Healthcare
  • B & I
  • C & U
  • Casual Dine/FSR
  • Entree
  • Deep Fried
  • Oven Ready
  • Griddle/Flat Grill
  • Sautéed
  • Flavor Profile: Italian
  • Complexity: Medium
  • Dietary Concerns: Gluten


Yield: Servings
  • 2 each
    Pan Sear Garlic & Herb Tilapia Portions
  • 4 ounces
    Dried Radiatori Pasta
  • 1 each
    Small Eggplant, sliced thin
  • 1 each
    Small Zucchini, sliced thin
  • 4 tsp
    Olive Oil
  • ½ each
    White Onion, minced
  • 2 each
    Garlic Cloves, minced
  • 1 tsp
    Oregano, dried
  • 14 oz
    Fire Roasted Tomatoes, can
  • ¼ cup
    Kalamata Olives, pitted and sliced
  • 2 tbsp
  • ½ tsp
    Crushed Red Pepper Flakes
  • ¼ cup
    Fresh Parsley, minced


Cook the tilapia and pasta per the instructions on their respective packages. Meanwhile, lightly coat two baking sheets with cooking spray. Using half of the olive oil, lightly brush the eggplant and zucchini and arrange them in a single layer on the baking sheets. Roast the vegetables until tender and browning. Next, heat the remaining olive oil in a large sauté pan or pot. Add the onions and cook until translucent. Stir in the garlic and oregano and cook for one additional minute. Add the crushed tomatoes, olives, capers and red pepper flakes. Stir to combine. Bring to a simmer and cook for approximately 15 minutes before stirring in the reserved roasted vegetables and fresh parsley. Season to taste with salt and pepper, if necessary. Serve the puttanesca sauce atop the radiatori pasta along with the Pan Sear Garlic & Herb Tilapia portions.

Pairing Suggestions

A crisp ceaser salad with a buttery chardonnay will be a great accompaniment to this dish.  


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