Chile de Arbol Tilapia Over Champagne Pasta
De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices. Add some heat to your next salsa or Mexican dish.
2 lbs. tilapia fillets
4-6 chiles de arbol
1 cinnamon stick
1 Tbsp peppercorn Melange
Juice of 2 limes
1 lb. spaghetti
2 Tbsp butter
4 garlic cloves, minced
1 cup champagne
1/2 cup sour cream
1/2 cup shredded Parmesean cheese
Heat a heavy skillet and roast chiles, cinnamon stick, and peppercorn for about 7 minutes, stirring constantly.
Grind spices using a blender on high speed or a grinder.
Pour the lime juice over the tilapia fillets and rub the spices all over them.
Grill fillets until cooked through (use either outdoor grill or grill pan on stove).
Cook the past al dente and drain.
While the pasta is cooking, melt butter in alarge heavy skillet and saute garlic just until it starts to turn brown. Add champagne and bring to a boil. It shouldn’t take more than a couple of minutes.
Add cream and cheese to the sauce, reduce heat to low and stir constantly for five minutes.
Add pasta to the skillet and toss to cover with the sauce.
Plate the pasta with the fish over it and sprinkle with queso fresco and enjoy!