Mike's Chunky Chipotle Tilapia with Jalapeno Peppers

A healthy recipe with seared tilapia and plenty of good vegetables is perfect for lunch. We offer you a homemade chipotle pepper sauce to serve with gemelli noodles and pecans as well. Very tasty. This one has more steps than normal, but it's worth it.

Ingredients

2 8-ounce tilapia fillets
2 large jalapeno peppers, sliced into rings
1 cup Brussels sprouts, ends cut off and sliced in half
2 ounces raw pecans
1 teaspoon chili powder
1 teaspoon chipotle powder
1 cup gemelli noodles, prepared
1/2 cup white wine
2 tablespoons butter
1 tablespoon flour
1 teaspoon olive oil
Spray oil

Cooking Directions

Boil Brussels sprouts and jalapeno peppers for two minutes.
Immediately plunge into ice water to stop the cooking process.
Heat a large pan to medium-high heat and lightly spray with oil.
Season the tilapia fillets with chili powder. Then sear 1 minute each side.
Add white wine and reduce heat to medium heat.
Cover and cook about 6 minutes or until fish is cooked through and white and flaky.
The wine should reduce by about 1/2 in this time.
Meanwhile heat a separate pan to medium heat.
Add olive oil, pecans, jalapenos and Brussels sprouts.
Saute about 8 minutes or until nuts are nicely darkened.
Remove fish from pan and set aside.
To remaining wine, add butter and allow to melt. Be sure to scrape any brown bits off the bottom of the pan from the fish, stirring into liquid.
Once butter is melted, add flour and chipotle seasonings. Stir to thicken. This is your chipotle sauce.
Distribute gemelli noodles to two bowls. Top with chipotle sauce. Add jalapeno,
Brussels sprout mixture. Then top with fish.