Fresh White Wine Tilapia with Wilted Baby Spinach
• 2 fresh tilapia filets, about ¼ pound each.
• 2 cups fresh baby spinach
• 1 diced tomato
• 1 tbsp minced garlic
• 1/3 cup olive oil
• ¼ cup white cooking wine
Warm half of the olive oil in a large skillet. Cook tilapia filets over high heat for 2 minutes on each side. Remove fish from pan. Reduce heat, and add the white wine, tomato, garlic, and the rest of the olive oil. Let simmer for 6-7 minutes. Put fish back into the pan, and cook both sides evenly over medium heat. Place baby spinach on top of cooking tilapia. Remove dish from pan once spinach has slightly wilted and serve.
I am sharing this favorite recipe for Favorite Ingredients Friday – Soup Edition! This was really good!
I made this chowder a few weeks ago, and it was so good. I sent some of the leftovers to a friend who loves soup, and she is asking for the recipe, so here it is!
Yield: Makes 8 servings
- 2 tablespoons butter
- 2 cups chopped onions
- 1 stalk celery, chopped
- 4 cups chicken stock
- 4 cups diced potatoes
- 2 pounds cod, diced into 1/2-inch cubes
- salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 cup clam juice
- 12 ounces evaporated milk
Melt butter in a saucepan, and sauté onions and celery. Add the chicken stock and potatoes, and simmer for 10 minutes. Add fish and seasonings. Whisk flour into clam juice, then add to soup. Stir in evaporated milk.
GRANDDAD’S FISH CHOWDER
2 cups sliced onion
2 tablespoons margarine or butter
2 tablespoons flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water
2 cups peeled, chopped potatoes
1 cup celery, sliced
3 cups fish, cut into bite sized pieces (and/or shrimp)
2 cups milk
2 cups shredded cheese (cheddar, Swiss, or your favorite)
2 tablespoons sherry
Sauté onion in margarine; blend in flour and seasonings. Place in crock pot with water and vegetables, cook on low for six hours. About one hour before serving, add remaining ingredients, stirring in cheese till melted. Serve with crusty French bread. 6-8 servings.
I made this for dinner tonight. I did not do the foil packs but put the tilapia in a baking dish sprayed with olive oil. I mixed the remaining ingredients and poured on top of the fish. I placed aluminum foil over the top and baked for 20 minutes. This was a hit here.
Tilapia with Artichokes and Olives
4 large Tilapia Filets
1 can of small Artichoke Hearts chopped into medium size pieces
1 medium onion, chopped
¼ cup chopped fresh basil
1/4 cup (yield) Kalamata Olives, pitted and quartered
1 can of petite diced tomatoes (Red Gold’s are very good)
Salt & Pepper
Saute the onion in a little olive oil until translucent then add the olives, tomatoes and artichokes and simmer for a few minutes. In the meantime, run some olive oil on two sheet of aluminum foil – this is a foil packet meal. Put two filets on the oiled foil in each packet, lightly salt and pepper then spread tomato mixture on top of each and sprinkle with basil. Fold foil over, completely enclosing the contents. I put the foil packet in a baking dish just in case juices leak. Bake in a 450 degree oven until fish is opaque – for our fillets this was about 20 minutes.