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Ingredients
| pasta (penne): 650 g |
| margarine (oleo): 1/3 cup |
| garlic: 3 cloves (minced) |
| tilapia: 4 oz |
| all-purpose flour (unsifted): 1/3 cup |
| olive oil: 2 Tbl |
| thick cream: 0.25 oz |
| lemon juice: 2 1/2 Tbl |
| jalapeno peppers: 2 whole peppers (minced) |
| Kosher salt: 1 tsp |
| black pepper: 1/2 tsp |
| cayenne pepper: 1/2 tsp |
| paprika: 1/2 tsp |
| garlic powder: 1/2 tsp |
| spinach: 5 oz |
| roma tomatoes: 1 (chopped) |
Jalapeno Garlic Tilapia Pasta
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- While the pasta cooks, combine the melted margarine and garlic in a shallow dish. Place the flour in another dish. Dip the tilapia filets in the garlic butter mixture and then immediately coat with the flour. Heat olive oil in a large skillet over medium-high heat. Cook the fish in the oil until golden brown, turning once, about 5 minutes total.
- Pour the cream, lemon juice, and remaining garlic and margarine mixture into the skillet. Stir in the jalapenos, salt, black pepper, cayenne pepper, paprika, and garlic powder. Bring to a simmer and allow to cook until sauce has reduced slightly and fish flakes easily with a fork; about 2 minutes. Mix the baby spinach into the sauce and cook until wilted. Stir in the chopped tomato and the cooked pasta.