My best friend and I have Girls Night Out every Thursday.
Well, not EVERY Thursday. Life has gotten in the way, but we try to meet as often as possible, if only for an hour or two.
Our favorite restaurant is the same (that’s part of the reason we’re BFFs), and we go there as much as we can. The restaurant is in an old mansion on a hill, and we love sitting out on the expansive deck decorated with lights, comfortable with a fan and under the webbing of trees, shade and sanctuary.
I also love their jalapeño fish pasta.
It’s spicy, yet mild. It’s creamy, yet bold.
Delicious! You can probably make this with any kind of hardy white fish you want.
Crusty Fish and Jalapeño Pasta
2 (4 oz) tilapia fillets
1/2 cup white flour
2 oz melted margarine
1 tsp garlic, chopped
1/4 cup jalapeño, diced
1 cup de-stemmed fresh baby spinach, chopped
1 pinch salt
1 pinch pepper
1 pinch garlic salt
4 oz heavy cream
1/4 cup lemon butter (1/4 cup butter mixed with 4 Tbs lemon juice)
5 oz angel hair pasta
1 tsp fresh parsley
1/8 cup Roma tomatoes, diced
Dredge the tilapia fillets in the flour; add them with the melted margarine and garlic to a medium temperature sauté pan.
Once the tilapia has finished cooking on one side, flip the fillets over and add the jalapeños, spinach, salt, pepper and garlic salt.
Prepare the angel hair pasta in boiling water. Allow it to cook 3 to 4 minutes, depending on the temperature of the water.
As the fillets begin to flake, add the heavy cream, then 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.
Nutritional Information: Calories Per Serving: 2226, Calories from Fat: 1284, Fat: 142.6 g (67.9 g Saturated Fat), Cholesterol: 398.7 mg, Sugar: 5.8 g, Sodium: 1295.3 mg, Carbohydrates: 163.3 g, Fiber: 8 g, Protein: 75.7 g
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