Low-Fat Jalapeno Garlic Tilapia

I have posted the origional Recipe for Johnny Carino's Jalapeno Garlic Tilapia, which we love. But, if you look at the fat content, it's pretty frightful. I came up with a lower fat, healthier version so I can have my fish and eat it too.

• Ready In: 20 mins
• Serves: 1-2

Ingredients

• 2 (4 ounce)  tilapia fillets
• 1⁄2 cup white flour
• 1  tablespoon olive oil
• 1  teaspoon garlic, chopped
• 1⁄4 cup  jalapeno, diced
• 1  cup spinach, chopped & de-stemmed
• 1  pinch salt
• 1  pinch pepper
• 1  pinch  garlic salt
• 2  ounces half-and-half
• 2  ounces milk
• 5  ounces angel hair pasta
• 1  teaspoon fresh parsley
• 1⁄8 cup roma tomato, diced

• low-fat lemon butter

• 1⁄2 tablespoon butter
• 1⁄2 teaspoon lemon juice
• 1  teaspoon white wine

Directions

1. Cream all of the ingredients for the Lemon Butter together.
2. Dredge the tilapia filets in the flour, and add them with the olive oil and garlic to a medium temperature sauté pan.
3. Once the tilapia has finished cooking on one side, flip them over and add the jalapenos, spinach, salt, pepper, and garlic salt.
4. Prepare the angel hair in boiling water, and allow it to cook for 3 to 4 minutes depending on the temperature of the water.
5. As the filets begin to flake, add the heavy cream, and bring it to a slight boil.
6. Once the cream begins to boil, remove the pan from the fire and reduce the lemon butter into the sauce.
7. Place the pasta in a bowl, and pour the fish with the sauce over the pasta.
8. Garnish with fresh roma tomatoes and parsley.