Sunday, March 6, 2011

Pan Fried Tilapia with Jalapeno Cream Sauce

This was a request from Craig Bushon of the Craig Bushon Show, Talk Radio 1370 AM.   He LOVES Carino's Jalapeno Garlic Tilapia and asked me to deconstruct the recipe so he could make it at home.   After a bit of tasting and research, I came up with this version which is about 97% to the real recipe.   On a side note, the sauce is SO GOOD and instead of Tilapia, you could use grilled shrimp, seared scallops or any other seafood.

Pan Fried Tilapia with Jalapeno Cream Sauce

  • 4 T butter
  • 1 clove garlic, minced
  • 1 small shallot, minced
  • 1/2 C jalapenos, seeds removed, finely diced
  • 1 C spinach, chopped
  • 1/3 C heavy cream
  • juice from 1/2 lemon
  • 2 T white wine
  • salt and pepper
  • 2 T butter
  • 4 Tilapia filets
  • 1 C flour
  • 2 T butter
  • angel hair pasta
  • diced tomatoes
  • parsley, chopped
Directions:   In a small saute pan, melt butter over medium-low heat and add the garlic, shallots and jalapenos. Simmer for 5 minutes, making sure not to burn the garlic.   Add the spinach and when wilted, add the cream, mixing well.  Let simmer for an additional 5 minutes.   Add the lemon, wine and salt and pepper to taste, mixing well then remove from heat.  Add remaining 2 T of butter slowly, whisking into the sauce.

Cook Angel Hair pasta according to package directions.

In a separate large pan, melt 2 T butter.   Dredge Tilapia through seasoned flour and pan fry until cooked through. 

To plate:   Start with a layer of angel hair pasta, followed by a pan fried Tilapia filet.   Spoon over Jalapeno Cream Sauce and top with diced tomatoes and parsley.   Serve immediately!   So good!

1 comment:

Stephanie said...

Yum! You had me at Jalapeno Cream Sauce! Anything with cream, to me, is absolute heaven. :-p Looks wonderful. And what a great way to include more fish into the weekly diet!