JOHNNY CARINO'S JALAPENO GARLIC TILAPIA

2 (4 oz. each) tilapia filets
1/2 cup white flour
2 oz. melted margarine
1 tsp. chopped garlic
1/4 cup diced jalapenos
1 cup chopped de-stemmed spinach
1 pinch salt, pepper, and garlic salt
5 oz. angel hair pasta
4 oz. heavy cream
1/4 cup Lemon Butter (recipe follows)
FOR THE GARNISH:
1 tsp. fresh parsley
1/8 cup diced Roma tomatoes

Dredge the tilapia filets in the flour, and add them with the melted margarine and garlic to a medium temperature saute 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.

LEMON BUTTER
Makes 6 3/4 cups

1 lb. margarine
2 lb. butter
1/4 cup lemon juice
1/2 cup white wine
2 tsp. chopped garlic

Combine the ingredients for the Lemon Butter in a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed. Once combined, keep refrigerated until needed.

Source: Johnny Carino's
From: KYTX-TV CBS 19 / Cooking at Five Recipes