Spicy Tilapia and Linguini

This is a really quick dish to make while bringing big flare and flavor! Everyone I've made this for and some non-fish eating people love this dish. You'll love how easy it is to prepare. 

Bring 6 quarts of water to a rolling boil and add salt.

In a 12 to 14-inch sauté pan, heat the olive oil, garlic, jalapenos, Tilapia, salt and pepper and cook until softened, but not browned, about 5 to 6 minutes. Add tomatoes, white wine, and simmer 10 to 12 minutes more. Add the mint leaves and stir through. Lower the heat.

Cook the Linguini according to the package directions until just al dente and drain. Pour the hot pasta into the pan with the Tilapia and stir gently to mix. In a warm serving dish, sprinkle with the Dill and Mint. Add a little Olive Oil and Serve immediately.

• 1 pound fresh Tilapia, cut into 1/2-inch cubes
• Salt and freshly ground black pepper
• 6 tablespoons extra-virgin olive oil
• 2 cloves garlic, medium slice
• 2 jalapenos, seeded and chopped 
• 8 fresh, overripe plum tomatoes, roughly chopped
• 1/2 cup dry white wine
• 1/2 cup freshly chopped mint leaves, plus extra, roughly chopped for garnish
• 1 pound Spaghetti or Linguini
• 1/2 cup fennel leaves, roughly chopped