Jalapeño Garlic Tilapia Panini Food

JALAPENO GARLIC TILAPIA BY JOHNNY CARINO'S

Steps:

• Dredge the tilapia filets in the flour, and add them with the melted margarine and garlic to a medium temperature sauté pan.
• Once the tilapia has finished cooking on one side, flip them over and add the jalapenos, spinach, salt, pepper, and garlic salt.
• Prepare the angel hair in boiling water, and allow it to cook for 3 to 4 minutes depending on the temperature of the water.
• As the filets begin to flake, add the heavy cream, and 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.

BAKED TILAPIA WITH COCONUT-CILANTRO SAUCE

Steps:

• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking pan with canola oil spray. Sprinkle the fish with the salt and place it in the pan.
• Combine the coconut milk, cilantro, ginger, garam masala, garlic and jalapeno in a blender and pulse until fairly smooth. Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15 minutes. Garnish with more cilantro and serve with the rice.
• Per Serving (analysis does not include brown rice): Calories: 170 Fat: 3 grams Saturated Fat: 1 gram Protein: 34 grams Carbohydrates: 1 gram Sugar: 0 grams Fiber: 0 grams Cholesterol: 85 milligrams Sodium: 210 milligrams

JALAPEñO GARLIC TILAPIA PANINI

Steps:

• Fish:.
• Crush crackers and combine with pepper.
• Dip fish fillets into beaten egg, and then coat with cracker crumbs.
• Fry in 350 degree oil until breading is golden and fish flakes easily.
• Remove to an oven-proof plate in a warm oven.
• Sauce:.
• Melt butter on low heat. Add jalapeño and garlic. Sauté until jalapeño is softened, but be careful not to burn garlic.
• Add flour and stir while heating about a minute.
• Add chicken broth and cook stirring until sauce thickens. Stir in sour cream.
• Set aside until ready to assemble the panini's.
• Panini:.
• Brush one side of each slice of bread with olive oil or spread with butter.
• Assemble sandwiches with oiled/buttered side of bread to the outside, layering provolone cheese, sliced tomatoes, tilapia fillet, cream sauce and final slice of bread.
• Spray a cast iron grill pan with cooking spray and heat to sizzling. Reduce heat to medium.
• Place sandwich in grill pan and top with second cast iron skillet. Press down lightly. (You want to smush the sandwich lightly, but not squash it completely.).
• Cook for 1-2 minutes, depending on the heat of your pan, until the sandwich is browned and grill marks are evident.
• Flip sandwich and again top with second cast iron skillet. Cook for another minute or so, until fully browned.
• Serve warm with fresh salad or crunchy kettle-cooked chips.

JALAPENO GARLIC TILAPIA BY JOHNNY CARINO'S RECIPE - (3.8/5)

Steps:

• Dredge the tilapia filets in the flour, and add them with the melted margarine and garlic to a medium temperature sauté pan. Once the tilapia has finished cooking on one side, flip them over and add the jalapenos, spinach, salt, pepper, and garlic salt. Prepare the angel hair pasta in boiling water, and allow it to cook for 3 to 4 minutes depending on the temperature of the water. As the filets begin to flake, add the heavy cream, and 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.