Basicwomen's Blog











{October 27, 2010}   Tilapia with Heirloom Cherry Tomatoes and Spinach

– by Jessica Verderame, Staff Writer;

Photography by Jessica Verderame

This dish is very simple to make and takes advantage of the season’s best produce.

Heirloom cherry tomatoes are not only attractive due to their various colors, but they are very sweet and flavorful, making this dish delicious without needing to add too many ingredients.

This dish would be perfect to make for company, as it is attractive, tasty, and not too expensive. The in-season spinach and tomatoes are cheaper than out of season veggies, and tilapia is a fish that is on the cheaper side. To save some extra money, regular cherry tomatoes can be substituted for the heirloom variety, but I think that they are worth splurging a little on.

By adding pasta to the spinach and tomatoes, the dish becomes more filling and stretches the veggies without adding on too much money to your grocery bill.  To make this dish a little healthier, I used whole wheat pasta, but you could easily swap out regular pasta.

Tilapia with Heirloom Cherry Tomatoes and Spinach:

Serves 4

4 8-ounce tilapia fillets

Flour, for dredging

Salt

½ teaspoon crushed red pepper flakes, or to taste, plus 1 pinch

1 tablespoon olive oil

1 cup heirloom or regular cherry tomatoes, halved

1 medium shallot, sliced

2 cloves of garlic, minced

½ cup low-sodium chicken broth

1 ½ tablespoons butter

1 bunch spinach

1 pound cooked pasta, such as whole wheat rotini

Steps:

1.    Preheat oven to 200 degrees

2.    Sprinkle tilapia with salt and crushed red pepper flakes, then dredge in flour

3.    Heat olive oil in a large skillet, and sauté fish until opaque and flakey, about 3-5 minutes per side, in batches, if necessary. Once fish is done, keep warm in the oven.

4.    In the same pan, add more oil if necessary, and sauté garlic, shallot, pinch of red pepper flakes, and cherry tomatoes for about 5-8 minutes or until cherry tomatoes start to soften.  Season with salt.  Add chicken broth and simmer until it thickens.  Turn off the head, add the spinach to the pan, and cover until spinach wilts.

5.    Add pasta to the pan and toss until combined.  Remove the tilapia from the oven.  Serve tilapia over pasta, and spoon some of the sauce from the pan over the fish.

article source : www.allmediany.com

 

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