Tonight we made a simple meal with some tilapia that was in the freezer. It came from the July / August issue of Food Network magazine and is called Lemon-Garlic Tilapia with Spinach. Easy and delicious. We made ours with some risotto tonight since we had not enjoyed risotto in a long time… It was also a good meal to make when we got home from church since it did not take very long.

First, pat 3 (or more) pieces of tilapia dry with paper towels, then season with 1/2 teaspoon salt and a few grinds of pepper. Spread 1/4 cup of flour on a plate and 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 and tent with foil to keep warm. Wipe out the skillet to prepare for the next step.Second, heat 3 more tablespoons olive oil in the skillet over medium heat. Add 3 cloves of thinly sliced garlic and cook, stirring, until it starts browning, about 2 minutes. Add 3/4 cup of chicken broth, 1/2 cup of dry white wine, and lemon zest and juice from 1 lemon. 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 1 tablespoon of butter and whisk until slightly thickened, about 1 minute. Stir in 1/4 chopped parsley.Finally, toss 1 5-ounce package of spinach with 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 if you desire.

Lemon-Garlic Tilapia with Spinach

We did not serve the fish with spinach. Instead we treated ourselves and served it with Mushroom-Kale Risotto. We had not enjoyed risotto in a long time and Paula found this recipe in the October 2014 Rachel Ray magazine. It seemed like it would be a good compliment to the fish and it was!

To make the risotto start by simmering 3-4 cups of chicken stock in a saucepan. In another saucepan, stir in 1 large chopped onion and 3 tablespoons of butter over medium and cook until the onion softens, about 3 minutes. Add 1 cup of arborio rice and 2 cloves of minced garlic and stir for another 2 minutes. Reduce heat to low, stir in 1 cup stock into the rice and cook, stirring, until nearly absorbed, about 4 minutes. Repeat with another cup of stock. When all but 1 cup of the stock has been absorbed, stir in 1 bunch of stemmed and chopped kale and the last cup of stock. Cook, stirring, until rice is tender and liquid is nearly absorbed. Thin with extra stock as needed. Off the heat, stir in 1/3 cup of grated Parmesan cheese, 1 teaspoon of white wine vinegar and 1-2 tablespoons of butter. Season with salt and pepper.

Meanwhile, in a skillet, heat 1 tablespoon of olive oil over medium-high. Add 3-4 ounces of sliced mushrooms. Season and cook until browned, about 10 minutes. Divide the risotto among plates and top with mushrooms and a little more of the Parmesan cheese. Delicious!!

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