Tilapia with Cayenne Peppers Over Spicy Noodles and Kidney Beans
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
4 (2.5-oz each) tilapia fillets
2 cayenne peppers, diced
1 can red kidney beans (15 oz)
1 cup egg noodles, cooked and drained
3 Tbsp chili sauce
2 Tbsp chili powder
2 Tbsp olive oil
Breading for tilapia
In a sauce pan, combine kidney beans, chili sauce, chili powder, and olive oil. Heat to medium, then reduce to simmer. Add noodles and cayenne peppers, then stir.
Meanwhile, very lightly bread tilapia (simply dip them wet into a bowl of breading). Fry in spray oil over medium heat about 5 minutes, then flip and fry another 2-3 minutes, or until cooked through and white and flakey.
Transfer kidney bean and noodle mixture to two bowls and top each with two tilapia filets. Garnish with whole cayenne peppers and serve!