Friday, January 29, 2010

Jalapeno Garlic Tilapia

(Portion sizes appear larger in picture!! Also, in this picture, I served with rice rather than over angel hair pasta as indicated below!)

This is one of Larry's favorite dishes from Johnny Carino's. So, when I stumbled upon the recipe, I thought I'd give it a shot. He loved it! Matter of fact, he wants me to make it for my father-in-law next time they come for a visit. I believe you can make this sauce to go over any type of fish, use with shrimp or just as a dip!!

2 (4 oz) tilapia filets
1/2 c flour
2 oz melted margarine
1 tsp chopped garlic
1/4 c diced jalepeno
1 c de-stemmed spinach, chopped
1 pinch salt
1 pinch pepper
1 pinch garlic salt
4 oz heavy cream
1/4 c lemon butter*
5 oz angel hair pasta
1/8 c diced roma tomato
1 tsp fresh parsley

*Lemon Butter:
1 stick butter
1/4 c lemon juice
2 tsp garlic
Combine & refrigerate until ready to use.

Add margarine & garlic to medium temperature saute pan.
Dredge tilapia filets in flour & add to pan. Once tilapia has finished cooking on one side, flip them over and add jalapenos, spinach, salt, pepper & garlic salt.
In the meantime, prepare angel hair pasta.
As the filets begin to flake, add the heavy cream & bring to a slight boil.
Once the cream boils, remove pan from fire/heat and pour the lemon butter into the sauce.
Place the pasta on a plate, add a piece of fish & sauce on top.
Garnish with fresh roma tomato & parsley

I made Pioneer Woman's
Crash Hot Potatoes as a side item! Super yummy!!
You will not regret trying either of these recipes!