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Jalapeno Garlic Tilapia Pasta

Reviewed: Mar. 30, 2013
My husband LOVED this dish, but I did make a few changes. I fully cooked the fish and removed it from the skillet. Then I prepared the sauce in the same skillet and spooned it over the fish before we ate. This was great because the fish was crispy. I also doubled the cream as some reviewers recommended. I used Mexican cream (similar to sour cream) and I added a little bit of milk because it was too thick. I did not add the cayenne pepper, paprika, or garlic powder as I felt that the sauce was savory (and spicy) enough without them. The pasta really doesn't work with this dish, I recommend serving it with white or brown rice.
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