Jalapeno Garlic Tilapia

Oh my, yes indeed, you really do want to make this for dinner. 

Tonight! 

I ate it at Carino's for lunch 2 weeks ago and have been dreaming about it ever since. 

It was a huge hit with everyone .... except Kris

The recipe serves 2. The amounts I used are in parenthesis. 

2 (4 ounce) tilapia fillets                            (2 pounds)
1/2 cup white flour                                     (1 cup)
2 ounces butter                                           (1/2 cup) 
                      Don't be dumb. Don't use margarine.
1 teaspoon chopped garlic                         (4 teaspoons)
1/4 cup diced jalapeno                               (1/2 cup+1 cup green chiles) 
1 cup spinach, chopped & de-stemmed   (6 cups)
pinch of sea salt                                           (1 teaspoon)
pinch of pepper                                           (1 teaspoon)
pinch of onion salt                                       (1 teaspoon onion powder)
4 ounces heavy cream                                (1 cup)
1/4 cup lemon butter*                               (1 cup)
5 ounces angel hair pasta                           (1 pkg)

Tomato and cilantro for garnish

1. Prep all ingredients before starting because it will only take about 10 minutes to cook everything. Have the water for the pasta close to boiling before starting to saute the fillets.
2. Dredge the tilapia fillets in flour. Heat butter in skillet, stir in garlic and add fillets.
3. Cook on one side; turn them over and add salt, pepper, garlic salt, jalapenos, and spinach.
4. Prepare pasta in boiling water, allow to cook for 4-5 minutes.
5. As the fillets begin to flake add the heavy cream. Bring to a slight boil.
6. Once the cream begins to boil remove the pan from heat and quickly add lemon butter, being careful not to break up the fillets.
7. Place the drained pasta on serving platter; place fish on pasta and spoon sauce over fish.
8. Garnish with chopped roma tomatoes and cilantro or parsley.

* To make lemon butter: melt 1/2 cup butter in small saucepan. Keep warm while preparing fish. Just before adding, whisk in 1/2 cup lemon juice and 2 teaspoons Worcestershire sauce.

Notes: 

• I didn't remove the pan from the heat before stirring in the lemon butter, and I think that's why the sauce doesn't look smooth and pretty. But it still tasted fabulous!
• Next time I will make sure I have enough jalapeno, but I think this amount with the green chile was probably just about right for Dad & Kris.

I posted this picture for Jilly Bean, of course

The garnish adds all kinds of loveliness

Up close and personal