Gone Fishin’

After all the heavy foods I’ve eaten lately to combat the cold I was feeling like something a little light tonight. Odd given all the snow I shoveled today, but still. The tilapia looked good today and I had a carton of grape tomatoes that only had a few days left. I’ve been on a spinach kick for a while so there’s plenty in the house. Throw all that together and you’ve got dinner. Low carb for those of you who are watching that. All in one pan for those of you who can’t pawn off the dish washing on someone else. And really quick for those of you who don’t start cooking until you realize you’re already hungry. I served it with a romaine lettuce salad with grape tomatoes, toasted pine nuts and sherry vinaigrette.

Good? Very.
Easy? Very.
Good for company? Absolutely. Looks really pretty on the plate and not overly expensive to prepare.
Special shopping? Just be sure you have good quality fish.

Tilapia with Spinach and Tomatoes

(2 servings)

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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