By Jennifer Bartoli and The Test Kitchen
139 people added this to their Recipe Box
Preparation time: 25 minutes
Total time : 25 minutes
Portion size: 4
Ingredients
2 tilapia fillets, (about 1 lb/450 g total), halved lengthwise
1 pinch salt
1 pinch pepperOlive Salsa:
1/4 cup cherry tomatoes, diced
2 tbsp finely chopped Kalamata olives
1 tbsp finely chopped fresh parsley
1 tsp olive oil Spinach Orzo:
1 cup orzo
2 tspolive oil
3 cloves garlic, minced
8 cups baby spinach
1 cup cherry tomatoes, quartered
2 tbsp chopped fresh dill
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
Preparation Olive Salsa: In small bowl, combine tomatoes with olives, parsley and oil.
Spinach Orzo: In saucepan of boiling salted water, cook orzo according to package directions; drain and set aside.
In nonstick skillet, heat oil over medium heat; cook garlic, stirring, until softened, about 1 minute. Add spinach; cook, stirring, until wilted, about 3 minutes. Stir into orzo. Stir in tomatoes, dill, lemon juice, salt and pepper. Set aside.
Meanwhile, in nonstick skillet, melt butter over medium heat. Sprinkle tilapia with salt and pepper; cook until fish flakes easily with fork, about 3 minutes per side.
Top fish with salsa; serve with orzo.
Source : Canadian Living Magazine: December 2012
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