Tilapia Spinach Pesto Strudels Recipes

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.

SPINACH PESTO PASTA RECIPE BY TASTY

Steps:

• In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
• In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
• Remove the chicken and slice.
• Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
• Serve and top it off with parmesan cheese.
• Enjoy!

SPINACH PESTO

Steps:

• Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

TILAPIA WITH SAUTEED SPINACH

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.

SPINACH AND CREAM CHEESE STUFFED TILAPIA

Steps:

• Preheat the oven to 350°F
• Blend the cream cheese and spinach in a large bowl.
• Add the garlic, nutmeg, and salt
• Spray a baking dish with non-stick spray
• Arrange the fillets on the pan and slice a slit down the fish.
• Spoon the cream cheese mixture onto the fish, flattening it so that it seeps in the slit (this isnt' TRUE stuffed fish -- a lot will just be spooned over the top)
• Sprinkle Ritz or bread crumbs over fish
• Bake for 8 minutes until fish flakes with a fork.
• *I didn't use all of the cream cheese mixture, so I recommend saving the left over and using it as a spinach dip! My husband loves it on wheat thins or chips! The recipe will actually be closer to 135 calories since you won't use all the mixture most likely.

TILAPIA SPINACH PESTO STRUDELS

Steps:

• TILAPIA:
• Preheat oven to 350 degrees
• Spray cookie sheet with cooking spray
• Sprinkle Tilapia with salt and pepper on both sides
• Bake for 10 minutes
• Remove from oven and cookie sheet
• Place fish on paper towels and pat dry
• SPINACH PESTO:
• Place garlic cloves and cashews in food processor or blender
• Pulse until coarsely chopped
• Add thawed and well squeezed dry spinach in processor
• Blend thoroughly
• Add remaining ingredients and continue to process
• Scrape sides of processor as needed until the mixture is a thick paste
• STRUDELS:
• Place one sheet of phyllo on a board and brush with butter
• Repeat this step until you have stacked 4 sheets of phyllo and brushed each sheet with butter
• Place tilapia on edge of phyllo
• Spread 1 heaping tablespoon of spinach pesto on top of fish evenly and roll in phyllo (fold like a burrito) fold it over fish, tuck in edges and roll
• End with pesto on top
• Repeat for the other 3 rolls
• Brush rolls with melted butter
• Bake for 20-25 minutes or until golden brown
• Bake for 20-25 minutes until golden