Friday, July 11, 2014
Garlic-Lemon Tilapia w/Spinach
This recipe was inspired by my Food Network Magazine, but I tweaked it a little bit. In my opinion there is too much lemon in the recipe the way it was written, the acid would overtake all the other flavors. We ate dinner a little late last night, as yesterday was "store day". That dreaded day where we make a mad dash for Costco/Fred Meyer/Home Depot/Petco all in a single evening after work, in the hopes that we will not have to return for the rest of the month...well to at least 3 of the 4. Anyways, I digress...as usual. Dinner was consumed around 10pm BUT, it only took me about 20 minutes to prepare this lovely looking (and tasting) dish for two. So no grumbling that you don't have time to make dinner, because I call bull***t!
Liquid Measuring Cup
Tongs or Fish Spatula
2 Tilapia Filets (fresh please, not frozen)
Salt and Pepper
4T Olive Oil
3 Garlic Cloves, thinly sliced
1/2C. Dry White Wine
3/4C. Chicken Broth (vegetable is fine as well)
Juice of 1/2 lemon
Zest of 1 lemon
2T. Chopped Parsley
Pat dry the Tilapia then salt and pepper to taste on both sides. Dredge the fish in your 1/4C. of flour, (I find it the easiest to just pour the flour out on a plate). Heat 2 tablespoons of olive oil over medium heat in your large pan. When oil is hot at the fish. Cook roughly 2 minutes on each side. When fish is cooked transfer to a clean plate and tent with foil to keep it warm, while you finish up the dish. Add one more tablespoon of olive oil to the pan, and add the garlic slices. As soon as garlic begins to brown add the wine, chicken broth, lemon juice and lemon zest. Turn heat up to high and allow to come to a boil until it reduces by half.
In the meantime toss your clean (uncooked) spinach with the remaining tablespoon of olive oil and couple grinds of fresh pepper. Place on your plate, this will be the bed for the fish.
When the liquid has reduced, remove from the heat and stir in the butter then add the parsley. Put your fish on the spinach bed, and pour the sauce overtop. Serve with a lemon wedge and devour.