Johnny Carino’s Garlic Herb Tilapia with Pasta

1 1/2 oz. melted margarine
1 tsp. Fresh chopped garlic
2 Tilapia fillets dredged in Calamari flour
1/4 cup chopped jalapeno pepper
1 cup chopped spinach
1/2 tsp. Sauté spice
4 oz. heavy cream
1/4 cup lemon butter
5 oz. Angel Hair pasta
Freshly chopped parsley for garnish
1/8 cup diced Roma tomatoes

1. To a heated sauté pan, add margarine, garlic and calamari-dredged Tilapia. Once the bottom of the Tilapia has cooked, flip Tilapia over in the pan and add jalapenos, spinach and sauté spice.

2. Heat Pasta in boiling water until heated and drain well. Place Pasta in a bed in the center of plate.

3. Once the Tilapia has started to flake throughout , add cream and lemon butter. Let sauce reduce until thickened.

4. Shingle Tilapia fillets against each other, side by side over the bed of pasta. Pour sauce evenly over the center of the Tilapia and pasta. Garnish with Roma tomatoes and fresh parsley.