Best 5 Jalapeno Garlic Tilapia Pasta Recipes

LOW-FAT JALAPENO GARLIC TILAPIA

Steps:

• Cream all of the ingredients for the Lemon Butter together.
• Dredge the tilapia filets in the flour, and add them with the olive oil 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 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 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.

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.

SUN-DRIED TOMATO, GARLIC, AND JALAPEñO PASTA

Steps:

• In a heavy skillet cook the garlic and the shallot in the oil and the butter over moderately low heat, stirring, for 5 minutes, add the tomatoes, the jalapeños, and salt to taste, and cook the mixture, stirring occasionally, for 20 minutes. To a kettle of boiling salted water add the lasagne gradually, stirring, and boil it, stirring, until it is tender. Drain the pasta in a colander and rinse it briefly under hot water. Add the pasta and the parsley to the skillet and toss the mixture well. Serve the pasta with the Parmesan.