LEMON-GARLIC TILAPIA WITH SPINACH
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
FISH FLORENTINE
This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!
Provided by Gina
Categories Dinner
Time 20m
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
- Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
- Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
- Heat a separate skillet on medium high heat, add remaining oil and butter.
- Season fish on both sides with salt and pepper and place on the hot pan.
- Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
- Divide the spinach mixture on the bottom of each plate and top with piece of fish.
Nutrition Facts : ServingSize 1 fish filet with scant 1/2 cup spinach, Calories 351 kcal, Carbohydrate 6 g, Protein 43 g, Fat 16.5 g, SaturatedFat 6.5 g, Cholesterol 78 mg, Sodium 300 mg, Fiber 2 g, Sugar 2 g
SKILLET FISH WITH SPINACH
Tender fish fillets get a burst of flavor from seafood seasoning and a dash of salt and pepper. Paired with dressed-up spinach, this simple main course from our Test Kitchen is sure to impress!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle fillets with seafood seasoning. In a large skillet, cook fillets in oil and butter over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., Add mushrooms to the skillet; cook, uncovered, for 2-3 minutes or until tender. Add spinach and broth; cook 3-4 minutes longer or until spinach is heated through. Season with salt and pepper. Serve with fish.
Nutrition Facts : Calories 219 calories, Fat 14g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 547mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
CHEESY FISH FILLETS WITH SPINACH
If you have trouble coaxing children to eat spinach, this fast-to-fix dish might be the solution. The cheese sauce works for me every time!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, melt butter. Stir in the flour, bouillon, nutmeg, cayenne and white pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheddar cheese until melted; set aside. , Place spinach in an ungreased 8-in. square baking dish. Sprinkle with lemon juice. Arrange fish on spinach; sprinkle with salt. Spoon sauce over top. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with Parmesan cheese and paprika; bake 5 minutes longer or until lightly browned.
Nutrition Facts : Calories 307 calories, Fat 16g fat (0 saturated fat), Cholesterol 108mg cholesterol, Sodium 860mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
BAKED FISH WITH SPINACH
No idea where I got this one, but it was easy & tasty. Add some rice and you've got a complete meal. I made this with seabass...delicious...but use your favorite fish.
Provided by karen
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Melt 1/4 cup of the butter in a large frying pan over medium-high heat.
- Add mushrooms and saute until limp.
- Add onion, dill, bread crumbs, salt, and pepper. Stir until thoroughly mixed.
- Add thawed and drained spinach, mix but do not cook spinach.
- Spray shallow round cake pan with cooking spray (or a similar pan with low sides).
- Spread spinach mixture over bottom.
- Arrange fish on top of spinach.
- Melt remaining butter and add lemon juice.
- Brush fish with lemon butter and bake, uncovered, basting several times with more lemon butter until fish flakes when prodded in the thickest portion with a fork. Cooking time is approximately 10 minutes per inch of fish thickness.
- Remove from oven and pour any remaining lemon butter over fish.
- Serve immediately.
SHELLY'S SPINACH BEEF SKILLET DINNER
I adopted this recipe after the departure of my dear friend, Shelly. She had suggested it to me during one of my quests for dinner ideas, and I had prepared it quite some time ago with delicious results. At that time, I used fresh spinach which I added to the saute pan briefly with the cooked ground beef and onion and cooked just to wilt down. It was an easy comfort meal for us. Shelly's witty and insightful comments on the original recipes were as follows: So much better than hamburger helper! I got this from the "Southern Living" website before it required that you be a subscriber to the magazine to look at their online recipes. The original recipe calls for a 13 1/2 oz. can of whole leaf spinach, but I hate canned spinach so I use frozen. In fact, sometimes I use two boxes of frozen spinach instead of just one. The original recipe also called for just one cup of cooked macaroni but that just didn't seem like enough. You can also add another can of tomatoes if you like. Experiment! So easy and delicious!
Provided by Ms B.
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown beef and onion in pan.
- Drain excess fat.
- Stir in tomatoes (no need to drain), spinach and cooked macaroni until heated through.
- Sprinkle with parmesan, salt and pepper.
Nutrition Facts : Calories 404.8, Fat 18.3, SaturatedFat 7, Cholesterol 77.1, Sodium 343.9, Carbohydrate 31.8, Fiber 5, Sugar 5.4, Protein 28.7
QUICK AND EASY SAUTEED SPINACH
Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.
Provided by Denee
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 3.1 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 831.2 mg, Sugar 0.4 g
SKILLET SHRIMP WITH SPINACH AND MUSHROOMS
Make and share this Skillet Shrimp With Spinach and Mushrooms recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Savory
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta in a large pot of boiling water until al dente, drain and return to pot.
- Add in the fresh spinach leaves; toss until the spinach leaves wilt; set aside.
- Melt about 2-3 tablespoons butter in a skillet over medium heat.
- Add in the sliced mushrooms; cook until the mushrooms release their moisture and are browned (about 8-10 minutes).
- Add in onion and saute for about 8 minutes or until softened, adding in the garlic the last 1-2 minutes of cooking.
- Add/stir in chicken broth and the white wine, increase heat to medium-high and cook stirring about 8-10 minutes, or until the mixture slightly thickens.
- Reduce heat to medium-low and add in the 6 ounces cream cheese with pinch of nutmeg; stir until smooth then season with lots of black pepper and salt to taste.
- Add in cooked shrimp and cook until heated through.
- Serve the cooked pasta with spinach in a large serving bowl and top with the creamed sauce; toss to combine.
- Sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 779.7, Fat 28.4, SaturatedFat 15.8, Cholesterol 328.9, Sodium 672.6, Carbohydrate 73.8, Fiber 4.6, Sugar 4.1, Protein 53.4
FISH SKILLET
Our one-pan fish dinner can go straight from the grill to the table. Be sure to serve with plenty of crusty bread to sop up all that delicious sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Combine tomatoes, onion, garlic, artichokes, olives, caper berries, oil, and wine in a large straight-sided skillet (it will be used on the grill). Season with salt and pepper, then season fish on both sides with salt and pepper and arrange on top. Place lemon slices on top of and around fish.
- Preheat grill to medium-high. Place skillet on grill, cover grill, and cook until fish is opaque throughout, about 20 minutes. Serve immediately with bread.
SHEET PAN BLACKENED SALMON WITH GARLICKY SPINACH
This is my modified weeknight version of Louisiana chef Paul Prudhomme's classic and legendary blackening technique. Traditionally you dip the protein, typically redfish, in melted butter and then in a mix of spices (a sort of local Louisiana masala) that often includes dry mustard, ground garlic, ginger, and cayenne pepper. When the protein is seared in a roaring-hot (usually cast-iron) pan, the butter and spices almost form a crust, giving the fish a charred and spicy exterior. To save some steps and make this a complete meal, I sift the spices evenly over olive oil-drizzled fish instead (if you don't have a strainer or sieve, sprinkle the spices directly over the fish). The garlicky spinach is a simple side dish to fit into any meal. You can also use it as the base for a salad and top it with roasted chicken, meat or fish. Add some roasted nuts for crunch or Parmesan cheese for richness. Or, just keep it super simple...
Provided by Alex Guarnaschelli
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Set an oven rack in the lower-middle position.
- Prepare the salmon: In a small bowl, mix together the paprika, cayenne, garlic powder, dry mustard, and oregano and set aside. Use 1 tablespoon of the olive oil to grease a sheet pan. Place the salmon, skin-side down, on a flat surface and season it with salt. Drizzle the salmon with 2 tablespoons of the oil. Transfer the spice mixture to a small fine-mesh sieve or strainer and sift an even layer of the spices over the salmon. Arrange the fillets skin-side down on the prepared sheet pan, leaving space between them.
- Cook the salmon: Place the pan on the lower-middle rack and roast for 10 to 12 minutes for medium to medium-rare salmon. (For well-done fish, leave it in the oven for an additional 5 to 8 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle all of the lime zest and juice over the fish.
- While the salmon roasts, cook the spinach: Heat a 12-inch skillet over medium heat and add the olive oil. "Spear" the garlic clove on the tines of a fork. When the oil is hot and begins to smoke lightly, add the spinach and cook in the oil, stirring with the fork, 30 seconds. By stirring the spinach with the garlic clove on the end of the fork, it imparts a garlic flavor without overwhelming the spinach. Stir in salt and black pepper and remove the skillet from the heat. Stir until the spinach loses half its volume. Sprinkle with the red wine vinegar. Serve immediately with the salmon.
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