Greek Tilapia over Wilted Spinach
|2||tilapia fillets (you can substitute haddock, cod or halibut)|
|8||sweet grape tomatoes, sliced|
|1 clove||garlic, thinly sliced|
|1 Tbsp||chopped fresh italian-leaf parsley|
|3 Tbsp||fresh lime juice|
|2 large||shallots, diced|
|1 Tbsp||grapeseed oil|
|8 oz||baby spinach|
|1/3 c||wisconsin feta cheese, keep 1 tbsp reserved for garnish|
|pinch||fresh ground black pepper|
|pinch||fresh ground sea salt|
|1 tsp||fresh lemon zest pieces|
This came direct from Clean Eating. The image shows cod over couscous.
I simply changed the cheese to Wisconsin Feta instead of low-fat feta and substituted grapeseed oil for olive oil. The grapeseed oil takes high heat and doesn't impart any flavor thus the nature flavor of the food shines through.
I like to garnish with fresh pepper and salt and lemon zest. You can also use a nice crumbly Wisconsin Blue cheese in place of the feta.
This would be a wonderful treat for any luncheon or special occasion dinner! Perfectly delicate and tender, tilapia prepared this way is likely to win over even the pickiest of eaters. (Just don't tell them it's spinach... That can be our little secret.)