Jalapeno Garlic Tilapia Pasta

Jalapeno Garlic Tilapia Pasta

87 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
VALdelish
Recipe by  VALdelish

“You can whip up this meal fast and has a punch of heat and flavor.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  2. While the pasta cooks, combine the melted margarine and garlic in a shallow dish. Place the flour in another dish. Dip the tilapia filets in the garlic butter mixture and then immediately coat with the flour. Heat olive oil in a large skillet over medium-high heat. Cook the fish in the oil until golden brown, turning once, about 5 minutes total.
  3. Pour the cream, lemon juice, and remaining garlic and margarine mixture into the skillet. Stir in the jalapenos, salt, black pepper, cayenne pepper, paprika, and garlic powder. Bring to a simmer and allow to cook until sauce has reduced slightly and fish flakes easily with a fork; about 2 minutes. Mix the baby spinach into the sauce and cook until wilted. Stir in the chopped tomato and the cooked pasta.

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Reviews (87)

Rate This Recipe
Erica
31

Erica

This is a yummy recipe, however, I made a few changes. Instead of the penne pasta I used boil in a bag white rice. I also added some cilantro in for taste. And instead of heavy cream I used 2% fat milk. My fish began to crumble when I put the other ingredients in so I stirred everything in except for the rice and created a gumbo-like mixture. I forgot to put in the spinach, but it turned out delicious anyway. I placed the mixture over a bed of boil in the bag rice, because I have not perfected my rice cooking skills. It turned out excellent. It reminded us of a Pappadeaux menu item. My husband was extremely pleased and I will most definitely make this again. Thank You

DONNA
21

DONNA

This was a delicious dish. We loved it. The next time I make it I will make double the sauce because it is so great. That is the only thing I would change though - very tasty and has a kick to it.

ontherise34
18

ontherise34

I just finished using a portion of this recipe, i omitted the pasta & spinach, i added seasoned panko to my batter, used an entire can of jalapeno (minced in my food processor) and drained most of the oil before adding the ingredients for the sauce. The sauce makes the dish, so don't let it be absorded by pasta and spinach. Put your veggie on the side and enjoy the jalapeno sauce on the fish! I paired it with the southwestern roasted corn recipe also found on this site. Got rave reviews!!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 578 cal
  • 29%
  • Fat
  • 30.2 g
  • 46%
  • Carbs
  • 45.9 g
  • 15%
  • Protein
  • 32.1 g
  • 64%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 844 mg
  • 34%

Based on a 2,000 calorie diet

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