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. 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

Author: Pesto & Potatoes

Category: Eggs Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 4 servings

Calories: 949 kcal per serving

Ingredients

16 ounces - tilapia filets
½ cup - arrowroot flour
½ cup - ghee
3 tablespoons - lemon juice
2 - jalapeño peppers
3 cloves - garlic
10 ounces - baby spinach
1 tsp - kosher salt
½ tsp - black pepper
1 ½ cups - cashew milk
2 - Roma tomatoes
¼ cup - fresh parsley

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.