Honestly I haven’t had this dish at Johnny Carino’s so I’m not sure how it measures up, but this is quick and easy to make. I opted to serve it with whole wheat pasta. The only thing I didn’t like was when you mix the sauce with the fish the fish is fragile so it will flake up. After I took one nice picture with the fish whole I just shredded the rest and mixed it with the sauce and pasta. Not as pretty, but it did the job. Also while the tomatoes add a nice pop of color I don’t think they really did anything for the dish other than that.
Jalapeno Garlic Tilapia by Johnny Carino’s
(Adapted from Food.com)
2 (4 ounce) tilapia fillets 1⁄2 cup white flour
2 ounces melted margarine
1 teaspoon chopped garlic
1⁄4 cup diced jalapeno
1 cup chopped de-stemmed spinach
1 pinch salt
1 pinch pepper
1 pinch garlic salt
4 ounces heavy cream
1⁄4 cup lemon butter
5 ounces angel hair pasta
1 teaspoon fresh parsley
1⁄8 cup diced roma tomato
Dredge the tilapia filets in the flour, and add them with the melted margarine and garlic to a medium temperature sauté pan.
Once the tilapia has finished cooking on one side, flip them over and add the jalapenos, spinach, salt, pepper, and garlic salt.
Prepare the angel hair in boiling water, and allow it to cook for 3 to 4 minutes depending on the temperature of the water.
As the filets begin to flake, add the heavy cream, and bring it to a slight boil.
Once the cream begins to boil, remove the pan from the fire and reduce the lemon butter into the sauce.
Place the pasta in a bowl, and pour the fish with the sauce over the pasta.
Garnish with fresh roma tomatoes and parsley.
Here’s what it looks like if you crumble the fish all together in the sauce.
