Recipe by VALdelish
"You can whip up this meal fast and has a punch of heat and flavor."
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2 1/2 cups
4 (4 ounce) fillets
2 1/2 tablespoons
jalapeno peppers, minced
ground black pepper
1 (5 ounce) package
baby spinach leaves
roma (plum) tomato, chopped
This is a yummy recipe, however, I made a few changes. Instead of the penne pasta I used boil in a bag white rice. I also added some cilantro in for taste. And instead of heavy cream I used 2% fat milk. My fish began to crumble when I put the other ingredients in so I stirred everything in except for the rice and created a gumbo-like mixture. I forgot to put in the spinach, but it turned out delicious anyway. I placed the mixture over a bed of boil in the bag rice, because I have not perfected my rice cooking skills. It turned out excellent. It reminded us of a Pappadeaux menu item. My husband was extremely pleased and I will most definitely make this again. Thank You
I don't see how anyone can cook 4 pieces of fish in 2tbs of oil. I should have made an adjustment but decided to follow the recipe's measurements since no one mentioned it. The flour just caked up in the pan. I made it again minus the flour a nd added more oil but would still only give this one star
This was a delicious dish. We loved it. The next time I make it I will make double the sauce because it is so great. That is the only thing I would change though - very tasty and has a kick to it.
I just finished using a portion of this recipe, i omitted the pasta & spinach, i added seasoned panko to my batter, used an entire can of jalapeno (minced in my food processor) and drained most of the oil before adding the ingredients for the sauce. The sauce makes the dish, so don't let it be absorded by pasta and spinach. Put your veggie on the side and enjoy the jalapeno sauce on the fish! I paired it with the southwestern roasted corn recipe also found on this site. Got rave reviews!!
This dish (with a few modifications) is absolutely one of the most delicious things I've ever eaten. If you're browsing this site looking for something to do with those fillets you've got in the freezer, STOP LOOKING NOW!! You've found it!
First of all, I recommend serving it over rice instead of pasta. I've tried both, and rice just seems to fit better. Secondly, the amount of liquid listed in the recipe is nowhere near enough. I use 2/3 cup cream and 1/3 cup lemon juice (for 4 fillets). I also use more jalapenos, enough to fill 1 cup when diced. Usually that amounts to about 4 largish ones or 6 smaller ones. Finally, the listed amount of cayenne pepper might be a little too strong for some people, especially with the increased amount of jalapenos. I use 1/4 teaspoon and it still packs a nice punch without burning your mouth off.
Follow the directions as listed, except mix together the sauce ingredients (except the spinach and tomato) in a measuring cup FIRST. If you add them all the skillet one by one, mixing them will be impossible without breaking up the tilapia. When mixing in the spinach later, add a little bit at at time to make mixing it in easier. Put the rice (or pasta) on the plate first, then top it with the sauce and fillets. Finally, I recommend sprinkling the chopped tomato over top of the fillets after they're on the plate. That way the tomato pieces will stay firm, and plus it adds a lot to the presentation.
Great recipe, the fish came out crispy on the outside and moist on the inside. The flavor was delicious. Pasta didn't really seem to go with it. There was very little sauce left over after pan frying the fish. Maybe I messed up somewhere but I would have preferred the fish with some couscous or rice instead.
omitted the jalapenos, doubled sauce recipe with 1/2 cream 1/2 whole milk. it was phenomenal. thank you
Very good! Next time I will make it with shrimp because the fish doesnt hold up. I added some cajun seasoning to it for extra flavor. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Jalapeno Garlic Tilapia Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 272
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