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    You are in: Home / Recipes / Dill Tilapia and Spinach Recipe
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    Dill Tilapia and Spinach

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    jellyko's Note:

    family recipe I changed to suit my tastes and to make original using ingredients in ready set cook contest.

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    Units: US | Metric


    1. 1
      Combine water, white wine, dill, basil, salt and pepper into large skillet
    2. 2
      Bring to a boil over medium heat
    3. 3
      Cover, reduce heat and simmer 5 minutes
    4. 4
      Cut fish into 4 servings
    5. 5
      Add fish; cover and simmer 10 minutes or until fish flakes easily
    6. 6
      Gently remove fish with slotted spoon, reserving cooking liquid
    7. 7
      Set fish aside and keep warm
    8. 8
      Bring cooking liquid to a boil; cook over high heat 12 minutes or until liquid is reduced to almost 1/4 cup
    9. 9
      Add spinach for about 1-2 minutes to shrink spinach
    10. 10
      Place spinach on serving platter
    11. 11
      Sprinkle with chopped cashews
    12. 12
      Arrange fish over spinach
    13. 13
      Squeeze fresh lemon on fish to serve

    Ratings & Reviews:

    • on March 10, 2005


      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!

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    • on March 07, 2005


      Tasty, but I had to reduce the fluids to get the concentrated sauce down to anywhere near 1/4 cup. In my view the cashews do not go with the other flavors. I realize this is RSC, but I would have used pine nuts I think

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    • on February 18, 2005


      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.

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    Nutritional Facts for Dill Tilapia and Spinach

    Serving Size: 1 (415 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 312.7
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 1.8 g
    Cholesterol 62.3 mg
    Sodium 410.1 mg
    Total Carbohydrate 12.1 g
    Dietary Fiber 2.3 g
    Sugars 2.6 g
    Protein 30.8 g

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