Jalapeño Garlic Tilapia
This Jalapeño Garlic Tilapia is a restaurant remake. This Whole30 compatible version of the Johnny Carino's dish is equally delicious. It features lightly breaded tilapia served on a creamy spinach sauce with a hint of spice.
Servings: 4
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.