Don’t get stuck in a spaghetti rut! Here’s a fun recipe to put a creative spin on spaghetti night at your house!

Click here to watch the August 16, 2013 Twin Cities Live segment when I made this recipe.

Ingredients:
1 sleeve of Club Crackers
3 No Name Tilapia Fillets (defrosted)
¼ cup Pineapple (small pieces)
¼ cup Honey
¼ cup Coconut (shredded)
2 Eggs
1 1b Angel Hair Pasta
1 cup Coconut Milk
1 cup Mango Juice

Garnish: Fresh mango and Coconut (shredded).

Directions:

In a food processor, blend 1 sleeve of Club Crackers until fine. Set aside.

In the food processor, add No Name Tilapia Fillets, pineapple, honey and coconut. Pulse until finely chopped. Transfer mixture to a bowl and mix in eggs. Once combined add cracker crumbs.

In a frying pan over low heat, melt ¼ cup butter. Drop Tilapia mixture by spoonfuls into frying pan. Fry fish nuggets until browned on both sides and fish is white and flaky.

While fish nuggets are cooking, prepare pasta according to package directions. Heat up coconut milk and mango juice and toss with pasta.

Garnish with fresh mango and shredded coconut.

Makes 6 servings