Chile de arbol tilapia over champagne pasta

4 stück tilapia filet, 4-6 stück chili de arbol, 1 Stange Zimt, 1 EL Peppercorn Melange, 2 Stück Saft von Limonen, 500 g Spaghetti, 2 EL Butter, 4 zehen Knoblauch, 1 Glas Champagner, 1/2 tasse Saure Sahne, 1/2 tasse geriebener Parmesan

Heat up a heavy skillet and roast chiles de arbol, 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. Grilled fillets until cooked on an electric grill. Cook pasta al dente and drain. While the pasta is cooking melt butter in a large heavy skillet and sautee 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 5 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! The afterthoughts: The spices on the tilapia gave the otherwise bland fish a lot of flavor and the pasta sauce was just amazing. I wasn’t sure how it was going to turn out or how the flavors would blend on the dish, but they were just perfect for my taste. Chiles de arbol are very spicy little peppers. If you don’t have a high tolerance for spicy foods reduce the amount of chiles. If chiles de arbol are not available, you may use any other dried peppers or hot pepper powder.