Email to Shanny      

Tilapia w/Garlic & Jalapeno Sauce

Source of Recipe


Dan & Shani



List of Ingredients



• 4 tbsp. butter
  
• several cloves garlic, minced (or a coupla spoonfuls from a jar)
  
• 3 or 4 jalapeno and/or green chile peppers, chopped (if you want it good & spicy, omit the green chiles altogether & just use jalapenos)
  
• 6 or 8 tilapia filets
  
• 1 tsp. kosher salt
  
• 1 or 2 large tomatoes, diced
  
• 1/2 bag fresh baby spinach (or more as desired)
  
• 1/4 cup flour
  
• 1 quart half & half
  
• hot cooked capellini, as needed (toss the pasta with a little lemon juice)
  






Instructions



1. Saute garlic & peppers in butter until tender.
   
   
2. Add filets & season with salt, fry - turning once - until filets are done; gently remove filets from skillet, set aside and keep warm.
   
   
3. Add tomatoes & spinach; stirfry until wilted.
   
   
4. Add flour (and more butter, if needed); stir & cook about three minutes; whisk in half & half and continue cooking/stirring until sauce is thickened.
   
   
5. Place tilapia filet on bed of capellini and ladle sauce over all. Serve immediately.
   
   
6. (Capellini is thinner than spaghetti but thicker than angel hair)
   
   






Final Comments


A little more tweaking of this recipe (and breaded filets too):

3 - 4 tbsp. butter
several cloves garlic, minced (or a coupla spoonfuls from a jar)
5 or 6 fresh anaheim green chiles, seeded & diced
2 tbsp. diced jalapenos from a jar - plus a drizzle of the jalapeno juice
2 or 3 large tomatoes, diced
8 to 12 oz. fresh baby spinach
1/4 cup flour
1 quart cream
6 or 8 tilapia filets
bread crumbs mixed with a little seasoned flour
3-4 tbsp. butter (yes, again)
hot cooked capellini, as needed
2 tbsp. butter (yes, more butter)
2 - 3 tbsp. lemon juice

Saute garlic & peppers in butter until tender. Add tomatoes & spinach; stirfry until wilted. Salt & pepper lightly as needed.

Add the flour to a little of the cream & blend until smooth. Mix in remainder of cream and stir until well blended. Pour into skillet mixture, stirring constantly until sauce begins to thicken; then stir some more for 3 minutes or so which allows the flour to cook properly.

(At this point the sauce can be stored under refrigeration and used within two or three days, where it improves because the flavors blend more completely.)

Dredge tilapia filets in bread crumbs mixture & fry in butter until browned & fully cooked. Remove filets from skillet. Add sauce to the skillet and heat to serving temperature.

Stir hot capellini with butter and lemon juice; place tilapia filet on bed of lemony capellini and ladle sauce over all. Serve immediately.