Skillet Fish With Spinach Recipes

FISH FLORENTINE

Steps:

• In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
• Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
• Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
• Heat a separate skillet on medium high heat, add remaining oil and butter.
• Season fish on both sides with salt and pepper and place on the hot pan.
• Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
• Divide the spinach mixture on the bottom of each plate and top with piece of fish.

CHEESY FISH FILLETS WITH SPINACH

Steps:

• In a large skillet, melt butter. Stir in the flour, bouillon, nutmeg, cayenne and white pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheddar cheese until melted; set aside. , Place spinach in an ungreased 8-in. square baking dish. Sprinkle with lemon juice. Arrange fish on spinach; sprinkle with salt. Spoon sauce over top. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with Parmesan cheese and paprika; bake 5 minutes longer or until lightly browned.

SKILLET FISH WITH SPINACH

Steps:

• Sprinkle fillets with seafood seasoning. In a large skillet, cook fillets in oil and butter over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., Add mushrooms to the skillet; cook, uncovered, for 2-3 minutes or until tender. Add spinach and broth; cook 3-4 minutes longer or until spinach is heated through. Season with salt and pepper. Serve with fish.

LEMON-GARLIC TILAPIA WITH SPINACH

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.

AUNT CAROL'S SPINACH AND FISH BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture, and season with salt and pepper. Top with the remaining Cheddar cheese and bread crumbs.
• Cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork.

QUICK AND EASY SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

BAKED FISH WITH SPINACH

Steps:

• Preheat oven to 375 degrees.
• Melt 1/4 cup of the butter in a large frying pan over medium-high heat.
• Add mushrooms and saute until limp.
• Add onion, dill, bread crumbs, salt, and pepper. Stir until thoroughly mixed.
• Add thawed and drained spinach, mix but do not cook spinach.
• Spray shallow round cake pan with cooking spray (or a similar pan with low sides).
• Spread spinach mixture over bottom.
• Arrange fish on top of spinach.
• Melt remaining butter and add lemon juice.
• Brush fish with lemon butter and bake, uncovered, basting several times with more lemon butter until fish flakes when prodded in the thickest portion with a fork. Cooking time is approximately 10 minutes per inch of fish thickness.
• Remove from oven and pour any remaining lemon butter over fish.
• Serve immediately.

SHELLY'S SPINACH BEEF SKILLET DINNER

Steps:

• Brown beef and onion in pan.
• Drain excess fat.
• Stir in tomatoes (no need to drain), spinach and cooked macaroni until heated through.
• Sprinkle with parmesan, salt and pepper.

SOLE FILLETS WITH SPINACH

Steps:

• Heat coals or gas grill for direct heat. Spray 13x9-inch aluminum foil pan with cooking spray. Rinse spinach; shake off excess water, but do not dry. Place about three-fourths of the spinach leaves in pan, covering bottom completely.
• Mix poultry seasoning, chili powder and salt. Lightly rub into both sides of fish. Place fish on spinach, folding thin tail ends under and, if necessary, overlapping thin edges slightly. Drizzle with butter. Cover fish completely with remaining spinach.
• Cover and grill fish and spinach 4 inches from medium heat 8 to 10 minutes or until fish flakes easily with fork. Check after about 3 minutes; if top layer of spinach is charring, sprinkle with about 1/4 cup water. Serve fish and spinach from pan with a slotted spoon. Serve with lemon wedges.