Jalapeno Garlic Tilapia Pasta Recipes

JALAPENO GARLIC TILAPIA BY JOHNNY CARINO'S

Steps:

• 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.

JALAPENO GARLIC TILAPIA PASTA

Steps:

• 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.

JALAPENO GARLIC TILAPIA BY JOHNNY CARINO'S RECIPE - (3.8/5)

Steps:

• 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 pasta 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.

JALAPENO GARLIC TILAPIA PASTA

Steps:

• 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.

JALAPEñO GARLIC TILAPIA PANINI

Steps:

• Fish:.
• Crush crackers and combine with pepper.
• Dip fish fillets into beaten egg, and then coat with cracker crumbs.
• Fry in 350 degree oil until breading is golden and fish flakes easily.
• Remove to an oven-proof plate in a warm oven.
• Sauce:.
• Melt butter on low heat. Add jalapeño and garlic. Sauté until jalapeño is softened, but be careful not to burn garlic.
• Add flour and stir while heating about a minute.
• Add chicken broth and cook stirring until sauce thickens. Stir in sour cream.
• Set aside until ready to assemble the panini's.
• Panini:.
• Brush one side of each slice of bread with olive oil or spread with butter.
• Assemble sandwiches with oiled/buttered side of bread to the outside, layering provolone cheese, sliced tomatoes, tilapia fillet, cream sauce and final slice of bread.
• Spray a cast iron grill pan with cooking spray and heat to sizzling. Reduce heat to medium.
• Place sandwich in grill pan and top with second cast iron skillet. Press down lightly. (You want to smush the sandwich lightly, but not squash it completely.).
• Cook for 1-2 minutes, depending on the heat of your pan, until the sandwich is browned and grill marks are evident.
• Flip sandwich and again top with second cast iron skillet. Cook for another minute or so, until fully browned.
• Serve warm with fresh salad or crunchy kettle-cooked chips.