Dredge the tilapia fillets 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 fillets begin to flake, add the heavy cream, and bring 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.

Serves 6.