This Jalapeño Garlic Tilapia is a restaurant remake from a chain restaurant I haven’t been to in almost 20 years. But the dish is one I remember loving so much that I had to make this Whole30 dupe. One bite of this creamy, luscious meal and I am transported instantly back to that time.
The dish is packed with veggie goodness, and the tilapia filets stay extra crispy even after being nestled back into the sauce. You’re going to want to try this and … if you know what restaurant serves the original … I think you’ll be impressed.
Ingredients
- 4 4-ounce tilapia filets
- ½ cup arrowroot flour
- ½ cup ghee
- 3 tablespoons lemon juice
- 2 jalapeño peppers, diced
- 3 garlic cloves, minced
- 10 ounces baby spinach
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1½ cups cashew milk
- 2 Roma tomatoes, diced and divided
- ¼ cup fresh parsley, chopped
Instructions
Dredge the tilapia filets in the arrowroot flour, and shake off excess. Set aside.
Melt ghee in a large skillet over medium-high heat. Once heated, add tilapia filets to the pan. Cook tilapia for 4 to 5 minutes per side. Remove cooked tilapia and set aside.
In the same skillet, reduce heat to medium-low and add diced jalapeño and minced garlic. Stir and cook for 2 minutes. Add spinach and cook until wilted. You might need to add spinach in batches.
Once spinach is wilted, add half of the diced tomatoes, salt, pepper and cashew milk. Increase heat to medium and continue stirring until sauce begins to simmer and thicken. Add in lemon juice, stir to combine and nestle cooked tilapia filets back into the skillet. Place a lid on the skillet and heat until sauce begins to simmer and filets are reheated.
Serve topped with reserved diced tomatoes and fresh-chopped parsley.
