Pan Fried Filetitos with Butternut Squash Risotto

Ingredients

Ingredients

For the Tilapia Filetitos:

• 1 lb Regal Springs Tilapia Filetitos
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional, for a hint of heat)
• Salt and black pepper to taste
• 1 lemon (zest and juice)

For the Butternut Squash Risotto:

• 1 small butternut squash, peeled and diced  (about 3 cups)
• 1 tbsp olive oil
• 2 tbsp butter (divided)
• 1 medium onion, finely diced
• 1 ½ cup of cherry tomatoes – halved
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable stock, warmed
• 1/2 cup grated Parmesan cheese
• 1/4 tsp nutmeg (optional, for warmth)
• Salt and black pepper to taste
• 2 tbsp green pesto (store-bought or homemade)
• Fresh parsley leaves (optional, for garnish)
• Finely diced roasted Butternut (optional, for garnish)

Instructions

Prepare the Butternut Squash Purée and Tomatoes:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced butternut squash and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until the squash is tender and the tomatoes are blistered.
3. Reserve 1/2 cup of roasted squash and a handful of roasted tomatoes for garnish. Purée the remaining squash in a blender or food processor until smooth. Set aside.

Cook the Risotto:

1. Heat 1 tablespoon of butter in a large skillet or saucepan over medium heat. Add the onion and sauté until softened, about 3–4 minutes. Add the garlic and cook for another minute.
2. Stir in the Arborio rice and cook for 2–3 minutes until the edges are translucent.
3. Deglaze the pan with white wine, stirring until it is mostly absorbed.
4. Begin adding the warm stock, one ladleful at a time, stirring frequently. Wait until the stock is mostly absorbed before adding more. Continue this process for about 18–20 minutes until the rice is al dente and creamy.
5. Stir in the butternut squash purée, pesto, nutmeg, Parmesan cheese, and the remaining tablespoon of butter. Gently fold in most of the roasted tomatoes. Season with salt and pepper to taste.

Cook the Tilapia Filetitos:

1. While the risotto is cooking, pat the Tilapia Filetitos dry with a paper towel.
2. In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper, once mixed add two tablespoons of olive oil to create a paste
3. Rub the spice paste mixture evenly over the tilapia pieces.
4. Heat a little extra olive oil in a large skillet over medium heat. Sear the tilapia for 4-6 minutes per side until golden brown and fully cooked (internal temperature should reach 145°F/63°C). Squeeze fresh lemon juice over the fish and sprinkle with lemon zest before serving.

Assemble the Dish:

1. Spoon the creamy butternut squash and pesto risotto onto plates.
2. Arrange the tilapia filetitos on top or beside the risotto.
3. Garnish with reserved roasted butternut squash, roasted cherry tomatoes, and a drizzle of green pesto. Add fresh sage leaves if desired.

Pair this dish with a crisp white wine like Sauvignon Blanc or Pinot Grigio, and enjoy the blend of rich flavors and textures. Bon appétit!