A delightful seafood dish featuring tender tilapia in a creamy garlic and jalapeño sauce, served over angel hair pasta.
Dredge the tilapia fillets in the flour, ensuring they are evenly coated.
Shake off excess flour to avoid clumping during cooking.
Heat the butter in a sauté pan over medium heat and add the garlic, cooking until fragrant.
Avoid burning the garlic by stirring constantly.
Place the tilapia fillets in the pan and cook until golden brown on one side.
Cook in batches if necessary to avoid overcrowding the pan.
Flip the fillets and add the jalapeño, spinach, salt, and pepper to the pan.
Cover the pan briefly to wilt the spinach evenly.
Cook the angel hair pasta in boiling water according to package instructions, then drain.
Reserve some pasta water to adjust the sauce consistency if needed.
Pour the heavy cream into the pan with the tilapia and bring to a gentle boil.
Stir gently to combine the cream with the other ingredients.
Serve the tilapia and sauce over the cooked pasta, garnishing with parsley and diced roma tomato.
Serve immediately for the best flavor and texture.
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