I have been craving this dish for about six months.
Unfortunately, there isn’t a Johnny Carino’s any where near DC.
I used to order Jalapeno Garlic Tilapia every time I went to Johnny Carino’s. For Valentine’s Day 2007, Matt picked this up and brought it home to surprise me for lunch. I’m sure my breath was awful afterwards, but god it was probably my favorite Valentines gift ever…right after the Valentines when I got engaged, anyway. 🙂
But now that I’ve found this recipe, I can have it again! YAY! And, best part, Costco is even selling Tilapia in the freezer section now…so, look out!
- 2 (4 ounce) tilapia fillets…or one per person and then just increase other ingredients accordingly.
- 1/2 cup white flour
- 2-4 ounces melted margarine, depending on size of pan. If you need more, just add it from the lemon butter, below.
- 1/8 cup crushed garlic
- 1/4 cup diced jalapeno
- 1 cup chopped de-stemmed spinach at least…I usually use an entire bag of fresh baby spinach, rinse it, and don’t bother chopping or de-stemming. It’s all good.
- 1 pinch salt
- 1 pinch pepper
- 1 pinch garlic salt
- 4 ounces half and half..or more. I often put in a whole cup.
- 1/4 cup-1/2 lemon butter click here for a recipe to make it (if I feel like i need to add more margerine to the pan while the fish are cooking, I just put in a spoonful of this…so it totals more than 1/4 cup)
- 5 ounces angel hair pasta
- 1 teaspoon fresh parsley (or not….not that important)
- 1/8 -1cup diced roma tomato per person. We usually dice up 2-3 heirloom tomatoes and call it good.
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.