Friday, April 29, 2011

Jalapena Tilapia

I found this recipe in my recipe box and decided to try it.  There were not any dirrections, just the ingredients.  I looked-up a recipe for lemon butter and winged the rest.  You can try it like I did, or make up your own method of putting this recipe together. We liked it, but I think I would use more lemon butter next time.

Printable Recipe:

2 tilapia filets
1/2 cup flour
2 oz melted butter
1 teaspoon minced garlic
1/4 cup diced jalapena
1 cup fresh spinach, chopped
pinch of salt, pepper, and garlic salt
4 oz. heavy cream
1/4 cup lemon butter
Serve over angel hair pasta and top with roma tomatoes and parsley
Method for Lemon Butter
This is the recipe that I found on food network for lemon butter
1 lemon, zested
2 lemons juiced
1/2 cup dry white wine
1 shallot, thinly sliced
Splash of heavy cream
1 stick unsalted butter
salt and pepper
Combine lemon zest, juice, wine, and shallot in a small saucepan. Cook over high heat until reduced by 1/2. Remove from heat and let cool to lukewarm. Whisk a little cream in the butter/wine mixture.  It will thicken to a nice consistency. Season with salt and pepper. Refrigerate up to 1 day. Let come to room temperature before serving.
Method for tilapia and spinach sauce:
Salt, pepper, and flour two tilapia fillets on both sides.  I melted 2 oz of butter in a skillet and cooked the jalapena for about 1 min. Then I removed the jalapena and cooked the tilapia on both sides until browned. Remove the tilapia and keep warm in a 200 degree oven. Cook the angel hair pasta in boiling water for about 5-7 minutes.  In the butter that is left in the skillet that you cooked the tilapia, add 2 cups of spinach and jalapena. When the spinach has wilted, salt and pepper to taste, take off the heat.  Drain the pasta and add 1/2 cup of lemon butter to the pasta. Toss to incorporate.  To plate: Put a little pasta on the plate, add the spinach to the top and then top it all with roma tomatoes and parsley.  Place the fish to the side of the pasta and enjoy.

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