Pan Fried Tilapia with Fettucini and Heiloom Tomatoes

This is simple and flavorful way to enjoy this versatile fish. Served with pasta and a light fresh baby heirloom tomato sauce.

2 small Tilapia fillets per serving.

Flour for dredging.

11/2 cups baby heirloom tomatoes. (I like these for color, but grape tomatoes will also work well.)

1-2 eggs beaten.

1 tbsp Italian seasoning blend.

Grape seed oil for pan frying.

2 medium shallots, minced.

1 large clove garlic, minced.

1 tbsp minced fresh basil leaves.

Extra Virgin Olive oil.

Salt and Pepper.

Your favorite long pasta.

Season the flour with salt, pepper, and Italian seasoning blend.

Heat olive oil and shallots in sautee' pan until oil is hot.

Add tomatoes and sautee' over medium heat add garlic. Allow the tomatoes to cook and burst stirring frequently.

Salt and pepper to taste.

Add basil stir for 1 minute and serve over al dente pasta.

Heat grape seed oil in skillet until almost smoking. Use enough oil to cover the bottom of the skillet 1/4 to 1/2 inch deep. Be sure to use a skillet large enough so the fillets don't touch when cooking.

Pat the fish dry, dredge in the egg and then the flour until evenly coated on both sides.

Place in skillet and fry 2-3 minutes per side.

Serve immediately with pasta and tomatoes.