In The Kitchen: Jalapeno Garlic Tilapia - | Lufkin and Nacogdoches, Texas


In The Kitchen: Jalapeno Garlic Tilapia

Lemon Butter

1          lb.            Margarine

2          lb.            Butter

¼         cup           Lemon Juice

½         cup           White Wine

2          tspn           Chopped Garlic

Combine these 5 items into a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed.  Once combined, keep refrigerated until needed.

Jalapeno Garlic Tilapia

2          4 oz.            Tilapia Filets

½         cup              White Flour

2          oz                Melted Margarine

1          tspn             Chopped Garlic

¼         cup              Diced Jalapenos

1          cup              Chopped De-Stemmed Spinach

1          pinch            Salt, Pepper, Garlic Salt

4          oz.               Heavy Cream

¼         cup              Lemon Butter

5          oz                Angel Hair Pasta

1          tspn              Fresh Parsley

1/8       cup               Diced Roma Tomatoes

Dredge the tilapia fillets 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.


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