Dill Tilapia and Spinach
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb tilipia fish fillet
- 10 cups tightly packed spinach
- 2 slices onions, 1 inch thick
- 1⁄8 teaspoon pepper
- 1⁄4 teaspoon salt
- 1 tablespoon minced fresh dill weed
- 1 tablespoon fresh basil, chopped
- 1 lemon, juice of
- 1 1⁄2 cups white wine
- 1 1⁄2 cups water
- 1⁄2 cup chopped cashews
- 1⁄2 cup shredded parmesan cheese (optional) or 1/2 cup asiago cheese (optional)
directions
- Combine water, white wine, dill, basil, salt and pepper into large skillet
- Bring to a boil over medium heat
- Cover, reduce heat and simmer 5 minutes
- Cut fish into 4 servings
- Add fish; cover and simmer 10 minutes or until fish flakes easily
- Gently remove fish with slotted spoon, reserving cooking liquid
- Set fish aside and keep warm
- Bring cooking liquid to a boil; cook over high heat 12 minutes or until liquid is reduced to almost 1/4 cup
- Add spinach for about 1-2 minutes to shrink spinach
- Place spinach on serving platter
- Sprinkle with chopped cashews
- Arrange fish over spinach
- Squeeze fresh lemon on fish to serve
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
The presentation of this dish is very pretty. I wasn't fond of the basil and dill combination, but the cashews lent an interesting addition to the flavor of the fish. The instructions didn't say when to add the onion, but I assumed it was at the beginning with the water, wine and herbs, so that is what I did. The cooking time of 10 minutes was perfect for my fillets. I did have to substitute sole fillets for the tilapia, as tilapia is not available in my area, but they are similar in flavor and texture, so I don't think that the substitution comprimised the recipe in any way. Good luck in the contest!
-
This is a flavorful main dish. It is low carb and low fat; a good choice for someone doing Atkins, South Beach or one of the other limited-carb eating plans. The wine/herb poaching liquid gives the tilapia some pizzazz and the spinach and cashews are very complementary. I used roasted salted cashews. That being said, there was a problem with this recipe, and under normal circumstances I would just contact the chef and have it clarified. But since this is a contest situation, I must note that two of the listed ingredients (sliced onion and parmesan or asiago cheese) are not accounted for in the preparation instructions, so I guessed. I recall my mom poaching fish with sliced onions, so I added and removed the onion with the fish (steps 5 and 6) and served it on top of the fish with the shredded cheese. I hope this was as the chef intended.
RECIPE SUBMITTED BY
jellyko
Pendleton, New York, 0
<p>I lived in Western NY all my life. I love collecting cookbooks and recipes. My favorite cookbooks are the stuffed cougar from richmond, VA and southern living. I love to pick up cookbooks in different areas of the country especially ones put together from homecooks like the fundraiser type. I love to try the recipes that you submit and really thank you all so much for making me a pretty decent cook. I submit recipes i find new, unusual, special...not always on the website so they may look more different then my reviewed recipes... but they are alllll good. give them a try!!!!</p>