Tilapia with Spinach and Tomatoes

by admin on March 29, 2010

10 oz fresh tilapia fillets
1 C grape tomatoes, halved longways
4 C fresh spinach, stems removed
2 T olive oil, divided
1 large clove garlic, minced
6 oz. white wine
salt and pepper to taste
fresh parsley, chopped (optional)

Heat 1 T oil in large heavy pan. Salt and pepper the fillets. Cook tilapia 2 minutes on each side. It shouldn’t be completely cooked at this point. Remove from the pan and set aside. Add remaining 1 T olive oil to pan with tomatoes and garlic. Saute 1-2 minutes. Be sure the garlic doesn’t brown. Add the wine and bring to a simmer.

Add the spinach and saute until wilted. Add the tilapia back to the pan and let simmer in the tomato broth 3-4 minutes. Plate the spinach on two plates. Top with tilapia and tomatoes. Garnish with chopped parsley.

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