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Tilapia and Mizithra Pasta

Rated as 4 out of 5 Stars

"It is a delightful seafood dish that works beautifully with the Mizithra undertones. Plus, it's terribly easy to make."
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Ingredients

25 m servings 966 cals
Original recipe yields 1 servings (1 serving)

Directions

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  1. Bring a saucepan of lightly salted water to a boil. Add spaghetti, and cook until tender, about 8 minutes. Drain.
  2. Meanwhile, heat the oil in a skillet over medium heat. Place the tilapia fillet in the center, and add the tomatoes and mushroom. Season with pepper, and then squeeze the lemon juice over everything. Place the squeezed lemon half into the skillet.
  3. Cover, and cook for about 10 minutes, turning the fish once, or until fish flakes easily with a fork. Toss with pasta and romaine lettuce. Serve over spaghetti, and garnish with Mizithra cheese.

Nutrition Facts


Per Serving: 966 calories; 62.1 g fat; 91.3 g carbohydrates; 39.1 g protein; 62 mg cholesterol; 782 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Amazingly easy and delicious! I've done this recipe several times now. It's even a simple and tasty recipe for just the fish. I've used pollock when I didn't have tilapia and even served it over...

Most helpful critical review

The fish was a little bland for us but then it may have been great with the Mizithra cheese; I used Parmesan because it's all I had. I used a box of pearl shaped pasta w/mushroom seasonings and...

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Amazingly easy and delicious! I've done this recipe several times now. It's even a simple and tasty recipe for just the fish. I've used pollock when I didn't have tilapia and even served it over...

Fantastic Meal! I made it even lighter by switching out the starchy pasta and using spaghetti squash instead. I made it for four people and used a whole medium-sized spaghetti squash. I cut t...

Like others, found this an enjoyable way to prepare tilapia. Also, I ended up using a blend of several other hard cheeses since finding mizithra in a small southern town just isn't going to happ...

Not bad. I over peppered my tilapia--oops. It was a bit spicy but still okay. I'm not sure what the mizithra adds bc I've never had it and didn't have it on hand for this dish. I used a very...

The fish was a little bland for us but then it may have been great with the Mizithra cheese; I used Parmesan because it's all I had. I used a box of pearl shaped pasta w/mushroom seasonings and...

My husband and I liked this recipe, my kids were not big on it. I was a little reluctant to add the romaine lettuce to it, but it turned out fine. You just have to be sure that any leftovers y...

I made this dish but changed it a little. I cut down the amount of olive oil and I didn't have mizithra cheese. I added a couple of ounces of soft goat cheese when I tossed the fish with the p...