Johnny Carinos Tilapia Jalapeno Recipes

JALAPENO GARLIC TILAPIA BY JOHNNY CARINO'S

Jalapeno Garlic Tilapia by Johnny Carino's image

Make and share this Jalapeno Garlic Tilapia by Johnny Carino's recipe from Food.com.

Provided by MissAli

Categories Tilapia

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 14

Ingredients

2 (4 ounce) tilapia fillets
1/2 cup white flour
2 ounces melted margarine
1 teaspoon chopped garlic
1/4 cup diced jalapeno
1 cup chopped de-stemmed spinach
1 pinch salt
1 pinch pepper
1 pinch garlic salt
4 ounces heavy cream
1/4 cup lemon butter
5 ounces angel hair pasta
1 teaspoon fresh parsley
1/8 cup diced roma tomato

Steps:

Dredge the tilapia filets in the flour, and add them with the melted margarine and garlic to a medium temperature sauté pan.
Once the tilapia has finished cooking on one side, flip them over and add the jalapenos, spinach, salt, pepper, and garlic salt.
Prepare the angel hair in boiling water, and allow it to cook for 3 to 4 minutes depending on the temperature of the water.
As the filets begin to flake, add the heavy cream, and bring it to a slight boil.
Once the cream begins to boil, remove the pan from the fire and reduce the lemon butter into the sauce.
Place the pasta in a bowl, and pour the fish with the sauce over the pasta.
Garnish with fresh roma tomatoes and parsley.

Nutrition Facts : Calories 2226.1, Fat 142.7, SaturatedFat 68, Cholesterol 398.7, Sodium 1295.4, Carbohydrate 163.3, Fiber 8, Sugar 5.8, Protein 75.7

JALAPENO GARLIC TILAPIA BY JOHNNY CARINO'S RECIPE - (3.8/5)

Jalapeno Garlic Tilapia by Johnny Carino's Recipe - (3.8/5) image

Provided by Sunny1980

Number Of Ingredients 14

Ingredients

2 (4 ounce) tilapia fillets
1/2 cup white flour
2 ounces melted margarine
1 teaspoon chopped garlic
1/4 cup diced jalapeno
1 cup chopped spinach, stems removed
1 pinch salt
1 pinch pepper
1 pinch garlic salt
4 ounces heavy cream
1/4 cup lemon butter
5 ounces angel hair pasta
1 teaspoon fresh parsley
1/8 cup diced Roma tomato

Steps:

Dredge the tilapia filets in the flour, and add them with the melted margarine and garlic to a medium temperature sauté pan. Once the tilapia has finished cooking on one side, flip them over and add the jalapenos, spinach, salt, pepper, and garlic salt. Prepare the angel hair pasta in boiling water, and allow it to cook for 3 to 4 minutes depending on the temperature of the water. As the filets begin to flake, add the heavy cream, and bring it to a slight boil. Once the cream begins to boil, remove the pan from the fire and reduce the lemon butter into the sauce. Place the pasta in a bowl, and pour the fish with the sauce over the pasta. Garnish with fresh Roma tomatoes and parsley.

LOW-FAT JALAPENO GARLIC TILAPIA

Low-Fat Jalapeno Garlic Tilapia image

I have posted the origional Recipe for Johnny Carino's Jalapeno Garlic Tilapia, which we love. But, if you look at the fat content, it's pretty frightful. I came up with a lower fat, healthier version so I can have my fish and eat it too.

Provided by MissAli

Categories One Dish Meal

Time 20m

Yield 1-2 serving(s)

Number Of Ingredients 17

Ingredients

2 (4 ounce) tilapia fillets
1/2 cup white flour
1 tablespoon olive oil
1 teaspoon garlic, chopped
1/4 cup jalapeno, diced
1 cup spinach, chopped & de-stemmed
1 pinch salt
1 pinch pepper
1 pinch garlic salt
2 ounces half-and-half
2 ounces milk
5 ounces angel hair pasta
1 teaspoon fresh parsley
1/8 cup roma tomato, diced
1/2 tablespoon butter
1/2 teaspoon lemon juice
1 teaspoon white wine

Steps:

Cream all of the ingredients for the Lemon Butter together.
Dredge the tilapia filets in the flour, and add them with the olive oil and garlic to a medium temperature sauté pan.
Once the tilapia has finished cooking on one side, flip them over and add the jalapenos, spinach, salt, pepper, and garlic salt.
Prepare the angel hair in boiling water, and allow it to cook for 3 to 4 minutes depending on the temperature of the water.
As the filets begin to flake, add the heavy cream, and bring it to a slight boil.
Once the cream begins to boil, remove the pan from the fire and reduce the lemon butter into the sauce.
Place the pasta in a bowl, and pour the fish with the sauce over the pasta.
Garnish with fresh roma tomatoes and parsley.

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