Wok-Seared Tilapia with Jalapeño and Garlic

Get your mise en place ready — this moves fast once you start. Pat the tilapia completely dry and season with salt and white pepper. Set up your flour for dredging in a shallow dish.

Heat your wok or large skillet over high heat until it's smoking. Add the peanut oil and swirl to coat. (Peanut oil handles high heat better than olive oil and won't break down)

Lightly dredge each fillet in flour, shaking off excess. Slide them into the hot wok and don't move them for 2-3 minutes until golden.

Flip the fish and immediately add the minced garlic around the edges of the wok where it's hottest. Let it sizzle for 30 seconds until fragrant.

Add the sliced jalapeños and spinach, tossing everything together. The spinach should wilt in about 30 seconds.

Meanwhile, drop your angel hair into boiling salted water and cook for 2-3 minutes until just al dente.

Pour in the half-and-half, milk, and Shaoxing wine. Let it bubble up and reduce slightly, about 1 minute.

Remove from heat and swirl in the butter and lemon juice. The residual heat will finish the sauce.

Drain the pasta and divide between bowls. Top with the fish and all that garlicky, spicy sauce. Garnish with diced tomatoes and fresh parsley.