Tilapia Feta Florentine Food

TILAPIA FETA FLORENTINE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is soft, about 5 minutes. Add spinach to skillet; cook and stir until spinach is wilted and cooked down, 5 more minutes. Stir olives, feta cheese, lemon rind, salt, oregano, and white pepper into spinach. Cook until feta cheese has melted and flavors have blended, about 5 more minutes.
• Spread spinach mixture into a 9x13-inch baking dish. Arrange tilapia fillets over spinach mixture. Mix butter and lemon juice in a small bowl and drizzle over fish; sprinkle with paprika.
• Bake fish in the preheated oven until the flesh is opaque and flakes easily, 20 to 25 minutes.

TILAPIA FLORENTINE

Steps:

• In a large nonstick skillet, cook spinach in 4 teaspoons oil until wilted; drain. Meanwhile, place tilapia in a greased 13-in. x 9-in. baking dish. Drizzle with lime juice and remaining oil. Sprinkle with seasoning blend. , In a small bowl, combine the egg, ricotta cheese and spinach; spoon over fillets. Sprinkle with Parmesan cheese. , Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.

TILAPIA FLORENTINE WITH GREEN BEANS AND TOASTED ALMONDS

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare The Ingredients Throughly rinse produce and pat dry. Peel and mince shallot. Halve Roma tomato lengthwise. Trim ends from green beans. Stem thyme. Stem and mince parsley. Zest and halve lemon. Mince lemon zest. If you don't have a zester you can use a peeler to remove the outer zest of the lemon, avoiding the "pith", or white layer underneath the zest, as it carries a bitter flavor. 2 Prepare Spinach-Ricotta Mixture Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add shallot (to taste) and cook 1-2 minutes. Add spinach and cook for 2 minutes, or until just wilted. Transfer to a paper towel lined plate and blot with additional paper towels to remove excess liquid. Let spinach cool slightly. Chop cooled spinach and combine with ricotta and half the lemon zest in a mixing bowl. Season to taste with salt and pepper and refrigerate until ready to plate. Wipe pan clean. 3 Cook the Roma Tomato Return pan to medium-high heat. Season cut side of tomatoes with a pinch of salt and pepper. Heat 1 tsp. fresh olive oil in pan used for spinach and add tomatoes cut-side down. Cook 2 minutes until browned. Flip and sprinkle with thyme leaves. Continue cooking 3-5 more minutes until beginning to soften. Transfer to a plate, wipe pan clean, and return to medium-high heat. 4 Cook the Tilapia Add 1 tsp. olive oil to pan. Blot tilapia dry with a paper towel and season with a pinch of salt and pepper. Add to pan and cook 3-4 minutes on first side until evenly browned. Flip carefully and cook on second side 5 more minutes, until internal temperature reaches 145 degrees. Transfer to plate with tomatoes. Wipe out pan and return to medium-high heat. 5 Cook the Green Beans Add 2 Tbsp. water, green beans and a pinch of salt to pan. Bring to a boil, cover, and steam green beans 2-3 minutes until vibrant green in color and tender. Drizzle with 1 tsp. olive oil and toss with sliced almonds to warm through. Season with a pinch of salt and pepper. 6 Plate the Dish Arrange green beans and roasted Roma tomatoes on a plate. Place tilapia in front and top with spinach-ricotta mixture. Garnish with remaining lemon zest, minced parsley, and half lemon.

TILAPIA FLORENTINE WITH GRANOLA FETA CRUST

Steps:

• Place spinach into shallow 11"x 8" (28 x 20 cm) glass or ceramic baking dish. Cover spinach evenly with tilapia.
• Combine soup,water,lemon juice,oregano,garlic and pepper in small saucepan at medium heat. Heat just to a boil,stirring occasionally. Pour evenly over tilapia.
• Combine cheese and granola well in small bowl. Sprinkle mixture over tilapia.
• Bake,uncovered,at 450°F (230°C) until fish is cooked through and flakes easily - about 10-15 minutes,depending on thickness of fish. Serve with rice.

LEMON-GARLIC TILAPIA WITH SPINACH

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.

TILAPIA FLORENTINE WITH FETA AND OLIVES

Steps:

• Combine salt, pepper, oregano, zest and paprika for the Tilapia seasoning. Sprinkle liberally on both sides of the Tilapia.
• Add olive oil to a sauté pan and let it heat up. Add the onion and sauté until translucent. Add garlic and fry for 1 minute. Add spinach, working in batches. Add olives, feta, 1½ teaspoons each of additional lemon zest, salt and oregano.
• Spread spinach mixture in the bottom of a hotel pan. Arrange Tilapia fillets on spinach mixture. Cover tightly with foil.
• Bake at 375° for 20 minutes until the fish flakes and has an internal temperature of 145°.

TILAPIA FLORENTINE

Steps:

• Heat oven to 450°F. Spray 11x7-inch pan with cooking spray.
• Place fish fillets in pan. In small bowl, mix mayonnaise, 2 teaspoons lemon juice, the mustard, tarragon and lemon-pepper seasoning until blended. Spread mayonnaise mixture evenly over fish fillets. Sprinkle with bread crumbs.
• Bake 10 to 12 minutes or until fish flakes easily with fork.
• Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook mushrooms in oil about 5 minutes, stirring occasionally, until softened. Stir in 1 tablespoon lemon juice. Gradually stir in spinach. Cook about 3 minutes, stirring occasionally, just until spinach is wilted. Sprinkle with salt.
• To serve, place spinach on each fish fillet.

GREEK ROASTED TILAPIA FILLETS (LOW FAT)

Steps:

• Preheat the oven to 400°F.
• Lightly mist a medium ovenproof baking dish with spray.
• Mix the garlic, olive oil, parsley, tomatoes, and feta in a medium bowl.
• Lightly mist both sides of the tilapia fillets with spray, and then season both sides with salt and pepper to taste. Lay the fillets side by side, barely touching, in the prepared baking dish. Top evenly with the tomato mixture. Bake for 13 to 17 minutes, or until the tilapia flakes and is no longer translucent. Serve immediately.

BAKED FISH WITH SPINACH

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.

SCALLOPS FLORENTINE

Steps:

• In a nonstick skillet, combine 4 tablespoons water, wine or broth, garlic, salt, tarragon and pepper. Bring to a boil; add scallops. Reduce heat; cover and simmer for 2-3 minutes or until scallops are opaque. Remove with a slotted spoon and set aside., In a small bowl, combine flour and milk until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese. , Return scallops to the pan; cook for 1-2 minutes or until heated through. Meanwhile, place the spinach and remaining water in a microwave-safe dish; cook on high for 1-1/2 to 2 minutes or until slightly wilted. Drain well. Serve scallop mixture over warm spinach.