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  • 2 1/2 cups Penne Pasta
  • 1/3 cup Butter or Margarine, melted 4 (4 oz.) Tilapia fillets
  • 2 cloves garlic, diced
  • 1/3 cup all-purpose Flour
  • 2 Tbs. Olive Oil
  • 1/2 cup Heavy Cream or Half and Half
  • 2 1/2 Tbs. Lemon Juice
  • 2 Jalapeno Peppers, seeded and minced
  • 1 Tbs. Roma’s Burning seasoning mix
  • 1 (5 oz.) pkg. Baby Spinach leaves
  • 1 Roma (plum) Tomato, chopped 

Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the penne and return to a boil. Cook until al dente (about 11 minutes). 

While the pasta is cooking, combine the melted butter and diced garlic in a shallow dish. Place the flour in another dish. Dip the tilapia fillets in the garlic butter mixture and then immediately coat with the flour. Heat olive oil in a large skillet over medium-high heat. Cook the fish in the oil or until golden brown, turning once, 5 minutes, total. Remove fish and set aside. 

Pour the cream, lemon juice, and Roma’s Burning seasoning mix and remaining garlic mixture into a skillet. Stir in the jalapenos. Bring to a simmer and allow to cook until the sauce has reduced slightly. Mix the baby spinach into the sauce and cook until wilted. Stir in the chopped tomato and add the fish fillets back in. Stir gently with the cooked pasta, heat through for about 2 minutes. Serve. 

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