TILAPIA FLORENTINE WITH GREEN BEANS AND TOASTED ALMONDS
A typical Florentine is meat or fish served atop a bed of spinach. We wanted to make it more fun - or at least more tasty - so our spinach is freshened up with creamy ricotta, roasted shallots, and lemon zest. It's served over the flaky tilapia with a side of almond-tossed green beans and thyme-roasted tomatoes. Hello-ooooo, yum!
Provided by Chef Scott Gorsky
Time 40m
Yield 2 servings
Number Of Ingredients 10
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.
Nutrition Facts :
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.
TILAPIA FLORENTINE
Looking for a way to get a little more heart-healthy fish into your family's weekly diet? You'll win them over hook, line and sinker with this quick and easy entree. Topped with fresh spinach and a splash of lime, it's sure to become a favorite! Melanie Bachman - Ulysses, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 249 calories, Fat 13g fat (4g saturated fat), Cholesterol 122mg cholesterol, Sodium 307mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
TILAPIA WITH A FLORENTINE FLAIR
Created for RSC #6. Creamy fish with spinach and potatoes has always been a favorite comfort food of mine, albeit one the started in adulthood, I was not much of a spinach fan when I was a kid. A plate of this and a glass of white wine, and all my worries become inconsequential.
Provided by Mirj2338
Categories Tilapia
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Beat the egg together with the paprika
- Mix the lemon zest and the parsley together with the breadcrumbs
- Dip the tilapia fillets first in the egg mixture, and then dredge in the breadcrumbs
- Heat a skillet over medium high heat
- Fry the fish in the oil or butter for about 4 minutes per side, or until cooked through (I like my fish more well done than most people)
- Remove from the pan and keep warm
- Dip the portobello mushrooms in the egg and then dredge with the breadcrumbs
- Fry the mushrooms as you did the fish, about 3 minutes per side
- Remove from the pan and keep warm
- Peel and cube the potatoes, boil for about 15 minutes
- Drain the potatoes and mash them together with the butter and cream
- Add salt and pepper to taste
- Heat the thawed spinach in either a saucepan or in the microwave
- Mix the spinach in with the potatoes, taste to see if you need more salt and pepper
- Divide the potatoes into 4 portions and make a bed of mashed potatoes on each plate
- Top each bed with a portobello mushroom
- Top each mushroom with a piece of tilapia
- Dust with additional lemon zest and parsley, if desired
Nutrition Facts : Calories 887.2, Fat 28.5, SaturatedFat 14.8, Cholesterol 219.2, Sodium 712.4, Carbohydrate 114.4, Fiber 13.1, Sugar 11.7, Protein 48.4
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.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 7.3 g, Cholesterol 61.1 mg, Fat 13.4 g, Fiber 3.3 g, Protein 28 g, SaturatedFat 5.4 g, Sodium 673.8 mg, Sugar 1.3 g
TILAPIA FLORENTINE
Dinner ready in 30 minutes! Enjoy this tilapia fish Florentine packed with mushrooms, spinach and herbs. Perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 240, Carbohydrate 7 g, Cholesterol 80 mg, Fat 2, Fiber 2 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 2 g, TransFat 0 g
GARLIC ALFREDO TILAPIA
My version of Ruby Tuesday's New Orleans Seafood, minus the shrimp. I merged a few different recipes and came up with this. It comes pretty close! Three fillets are usually enough for my husband, my toddler, and myself. I serve this with rice and steamed broccoli, to really feel like Ruby Tuesday's recipe!
Provided by youngwoman
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Brush the tilapia fillets with oil on both sides, season with Creole seasoning to taste, then place into a 9x13-inch baking dish.
- Bake in the preheated oven until the flesh is no longer translucent, and the fish flakes easily with a fork, about 10 minutes.
- Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the garlic, and cook until the garlic has softened and the aroma has mellowed, about 2 minutes. Stir in the Alfredo sauce and bring to a simmer. Reduce the heat to low, and keep warm until the fish is ready. Pour the sauce over the fish to serve. Sprinkle with additional Creole seasoning if desired.
Nutrition Facts : Calories 435.1 calories, Carbohydrate 4.4 g, Cholesterol 89.3 mg, Fat 35 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 13.7 g, Sodium 1088.9 mg, Sugar 2 g
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