Jalapeno Butter Garlic Tilapia

Jessica Shippee

"A light, flavorful way to prepare any white fish (tilapia, grouper, sheepshead, sea bass, sea trout, red snapper). I took a favorite restaurant dish and was forced to guess the ingredients when it went out of business. You just pile the ingredients on top and let the steaming meld the flavors together. The result is this amazing (and easy!) fish dish that will wow your guests."
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35 min servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Heat the oil over medium-high heat until hot.
  2. Add garlic and cook so it infuses the oil but doesn't burn (about 2-4 minutes). Remove garlic so it doesn't burn (do not discard)
  3. Dip the fish fillets in flour, salt and pepper them and brown about 2 minutes on each side. Just enough to give it some color.
  4. In a small bowl, mix the spinach leaves, jalapenos, tomatoes, basil, parsley and squeeze the lemon half over all of it, toss to mix.
  5. Sprinkle the garlic you removed from the pan on top of the fillets being careful to not let them fall back on the pan or they will burn.
  6. Dot the fillets with the butter pieces.
  7. Add about 1/4 of the mixture to each of the top of the fillets, mounding it on top, try to keep it from going into the pan.
  8. Reduce the heat to medium low, cover, and let cook for 7 minutes or until the spinach is wilted.
  9. Uncover, sprinkle with parmesan cheese to taste, cover for another 1-2 minutes to allow cheese to partially melt.
  10. Serve over white rice or angel hair pasta, the light sauce will infuse throughout.


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