Jalapeno Garlic Tilapia by Johnny Carino's

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)


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2 (4 ounce) tilapia fillets 12 cup white flour

2 ounces melted margarine

1 teaspoon chopped garlic

14 cup diced jalapeno

1 cup chopped de-stemmed spinach

1 pinch salt

1 pinch pepper

1 pinch garlic salt

4 ounces heavy cream

14 cup lemon butter

5 ounces angel hair pasta

1 teaspoon fresh parsley

18 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.


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Once the tilapia has finished cooking on one side, flip them over and add the jalapenos, spinach, salt, pepper, and garlic salt.


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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.


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Once the cream begins to boil, remove the pan from the fire and reduce the lemon butter into the sauce.


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Place the pasta in a bowl, and pour the fish with the sauce over the pasta.

Garnish with fresh roma tomatoes and parsley.

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Here’s what it looks like if you crumble the fish all together in the sauce.

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