LEMON-GARLIC TILAPIA WITH SPINACH
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the tilapia dry with paper towels, then season with 1/2 teaspoon salt and a few grinds of pepper. Spread the flour on a plate; dredge the tilapia in the flour, tapping off the excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until golden brown, about 3 minutes per side. Transfer to a plate; tent with foil to keep warm. Wipe out the skillet.
- Heat 3 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring, until it starts browning, about 2 minutes. Add the chicken broth, wine, and lemon zest and juice. Increase the heat to high, bring to a boil and cook until the liquid is reduced by half, about 5 minutes; season with salt and pepper. Add the butter and whisk until slightly thickened, about 1 minute; stir in the parsley.
- Meanwhile, toss the spinach with the remaining 1 tablespoon olive oil and a few grinds of pepper. Divide among plates, top with the fish and drizzle with some pan sauce. Serve with lemon wedges.
BAKED TILAPIA AND SPINACH
Steps:
- Gather the ingredients.
- Spray a 9x13-inch baking dish with cooking spray and layer spinach across bottom of pan.
- Sprinkle spinach with salt, pepper, and onion powder. Add chicken broth.
- Sprinkle tilapia filets lightly with salt, pepper, and Creole seasoning .
- Arrange fillets over spinach and sprinkle with chopped tomato and sliced green onion.
- Cover baking dish with foil and bake at 350 F for 12 to 15 minutes, or until fish flakes easily with a fork. Serve immediately.
Nutrition Facts : Calories 202 kcal, Carbohydrate 6 g, Cholesterol 75 mg, Fiber 3 g, Protein 37 g, SaturatedFat 1 g, Sodium 1081 mg, Sugar 1 g, Fat 4 g, ServingSize 4 to 6 fillets (4 servings), UnsaturatedFat 0 g
SPINACH AND GOAT CHEESE CROSTINI
Top a small toast with a garlicky spinach mixture, then sprinkle with goat cheese and bake.
Provided by Food Network
Time 30m
Yield 6 servings (3 per person)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Use 2 tablespoons of the oil to brush both sides of the bread slices. Arrange on a baking sheet and sprinkle lightly with salt and pepper. Bake until golden, flipping halfway through, about 7 minutes. While the toasts are hot, rub both sides with the whole garlic clove and return the bread to the baking sheet.
- Toast the pine nuts in a large skillet over medium heat, swirling, until lightly golden, about 3 minutes. Transfer to a medium bowl. Add the remaining 2 tablespoons olive, minced garlic and red pepper flakes to the skillet and cook, over medium heat and stirring frequently, until the garlic is soft, about 1 minute. Add the spinach, in batches, sprinkling with salt after each new addition, until wilted and tender. Transfer to the bowl with the pine nuts, add the lemon zest and toss well. Drain the mixture in a colander and then roughly chop it.
- Divide the spinach mixture among the toasts and top each with some crumbled goat cheese. Bake just until cheese starts to melt, 3 to 5 minutes. Sprinkle with more red pepper flakes if using and serve warm.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
TILAPIA WITH SAUTEED SPINACH
You'll love this delicious restaurant-quality meal fit for guests. And because it's all cooked in the same skillet, cleanup won't be chore at all. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place egg in a shallow bowl. In another shallow bowl, combine the bread crumbs, Italian seasoning, 1/2 teaspoon salt, garlic powder and paprika. Dip fillets in egg, then bread crumb mixture., In a large skillet, cook fillets in 3 tablespoons oil over medium heat for 4-5 minutes on each side or until golden brown and fish flakes easily with a fork. Remove and keep warm., In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the spinach, pepper flakes, pepper and remaining salt. Cook and stir for 3-4 minutes or until spinach is wilted. Serve with fillets; sprinkle with walnuts.
Nutrition Facts : Calories 362 calories, Fat 21g fat (3g saturated fat), Cholesterol 115mg cholesterol, Sodium 446mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 2g fiber), Protein 37g protein.
EASY TILAPIA
Steps:
- Heat a large non-stick skillet over medium heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in skillet and sprinkle with half of the lemon over. Cook for 3 minutes per side, or until fish flakes easily with a fork. Transfer fillets to a plate, and keep warm.
- Add wine, remaining 1/2 lemon, tomatoes, capers, and salt and pepper to the skillet. Increase heat to medium high and boil for 2 minutes to burn off alcohol. Reduce heat to low and return fillets to the pan along with the asparagus. Cover and simmer 2 minutes more, then transfer fish and asparagus to a serving dish and keep warm.
- Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.
Nutrition Facts : Calories 461.9 calories, Carbohydrate 16.3 g, Cholesterol 77 mg, Fat 32.6 g, Fiber 5.9 g, Protein 21.4 g, SaturatedFat 13.2 g, Sodium 1726.5 mg, Sugar 5.3 g
EASY TILAPIA WITH SPINACH AND GOAT CHEESE
Steps:
- Clean tilapia filets. Set oven on 350 degrees. Cover bottom of 13 x 9 glass dish with olive oil. Place filets in dish and sprinkle lemon juice, white wine and dill weed. Crumble 2 oz. goat cheese over each filet. Cover each filet with spinach. Bake for 10 to 12 minutes and/or until spinach appears wilted. Serve immediately with bowtie pasta in a lemon-butter sauce.
TILAPIA & SPINACH BAKE
Make and share this Tilapia & Spinach Bake recipe from Food.com.
Provided by WI Cheesehead
Categories Tilapia
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°.
- In a small bowl, mix the spinach, 1/2 C cheddar cheese, 1/4 C bread crumbs, egg, onions and garlic powder.
- Spread the mixture into the bottom of a 9-inch square or 7x11-inch baking dish.
- Arrange the tilapia on top of the spinach and season with tarragon, parsley, salt and pepper.
- Top with the remaining cheddar cheese and bread crumbs.
- Cover and bake 15-20 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 299.8, Fat 13.6, SaturatedFat 7.3, Cholesterol 139.3, Sodium 370.4, Carbohydrate 10.3, Fiber 2.6, Sugar 1.5, Protein 35.4
CHEESE TORTELLINI WITH SPINACH & GOAT CHEESE
This is a wonderful meal, quick and easy. Looks wonderful so it would work for company but easy enough for a work night!
Provided by Kimke
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, boil water for tortellini. Once the water comes to a boil, add salt if desired and cook pasta.
- In the meantime, put the pesto, spinach, goat cheese, lemon zest & juice in a large serving bowl.
- Drain the tortellini and add to the serving bowl.
- Add about ¼ cup of the cooking water and toss.
- Goal is to melt the cheese and pesto, but not to make a watery sauce.
- The sauce should really cling to the pasta, so be careful NOT to add TOO MUCH water.
- Grind some pepper over the top.
- Taste, adjust seasonings and serve.
Nutrition Facts : Calories 370.6, Fat 14.7, SaturatedFat 8.9, Cholesterol 58.2, Sodium 682.2, Carbohydrate 42.1, Fiber 2, Sugar 1.9, Protein 18.1
SUNDRIED TOMATO AND GOAT CHEESE TILAPIA IN A WHITE WINE SAUCE RECIPE - (4.3/5)
Provided by tulawdog
Number Of Ingredients 13
Steps:
- 1. Preheat the broiler. Spray a small baking dish with EVOO spray. Spray both sides of the fish and onions with EVOO spray as well. Sprinkle the Italian seasoning, salt, pepper and garlic powder. Place the fish in the dish and arrange the onion around outside the fish and pour the lemon juice over. Broil for 7 minutes. 2. Flip the fish and onion, add the butter and wine and broil an additional 2 minutes. Add the goat cheese and sun dried tomato and broil an additional two minutes. 3. Serve on a bed of spinach and top with parsley.
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