Jalapeño Garlic Tilapia (Edit recipe)

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.

20 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	425
Fat:	33 g
Carbohydrates:	27 g
Protein:	10 g
Cholesterol:	83 g
Sodium:	332 mg
Fiber:	5 g
Sugars:	9 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 4

Ingredients

4 pieces Tilapia, 4-ounce filets
.5 cup Cassava Flour, (or Arrowroot Flour)
.5 cup Ghee
3 Tbsp Lemon Juice
2 whole Jalapeño, diced
3 cloves Garlic, minced
10 oz Baby Spinach
1 tsp Kosher Salt
.5 tsp Black Pepper
1.5 cups Cashew Milk
Roma TomatoesRoma tomatoes
.25 cup Parsley, chopped, fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 jalapeu00f1o 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.