ngredients
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
Directions
1Dredge the tilapia filets in the flour, and add them with the melted margarine and garlic to a medium temperature sauté pan.
2Once the tilapia has finished cooking on one side, flip them over and add the jalapenos, spinach, salt, pepper, and garlic salt.
3Prepare the angel hair in boiling water, and allow it to cook for 3 to 4 minutes depending on the temperature of the water.
4As the filets begin to flake, add the heavy cream, and bring it to a slight boil.
5Once the cream begins to boil, remove the pan from the fire and reduce the lemon butter into the sauce.
6Place the pasta in a bowl, and pour the fish with the sauce over the pasta.
7Garnish with fresh roma tomatoes and parsley.
