This dish is fast, easy, and economical. It comes together in less than ten minutes but is bursting with bright, citrus-y flavor. The spinach sops up all of the flavors of the lemon and ginger. The first few bites of this dish are surprising – and quite tart – but when paired with the fish and the umami of the soy sauce , is perfectly delicious. Tilapia is an inexpensive, mild white fish that is very easy to cook. If you’re a newcomer to cooking seafood, this is an excellent dish because it doesn’t require a great deal of multi-tasking. It’s simple, quick and yummy. If you want something a bit more substantial, pair this combination with some jasmine or basmati rice and you will have a nutritious, super-filling meal on your hands.
Sautéed Tilapia with Warm Lemon-Ginger Baby Spinach Salad
1 lb. fresh tilapia, filleted
5 oz. fresh baby spinach, rinsed
1/2 cup freshly squeezed lemon juice
5 tbs. olive oil, divided
2 tbs. fresh ginger, finely minced, divided
2 tbs. fresh garlic, finely minced, divided
2 tsp. soy sauce
Kosher salt and freshly cracked black pepper
Season both sides of tilapia with kosher salt and freshly cracked black pepper, set aside.
Whisk together lemon juice with 3 tbs. olive oil. Season with kosher salt and freshly cracked black pepper. Set aside.
Heat 1 tbs. olive oil in a 10″ cast iron skillet over medium-high heat. Add 1 tbs. ginger and 1 tbs. garlic. Once sizzling, add tilapia fillets. Cook 4-5 minutes per side until slightly golden brown and cooked through. When cooked through, fish will be opaque and easily flake with a fork.
Meanwhile, heat remaining 1 tbs. olive oil in a large nonstick pan over medium-high heat. Add remaining 1 tbs. ginger and garlic. Once sizzling, add lemon juice and olive oil mixture. Add baby spinach and toss to coat well and cook 3-4 minutes until slightly warm and wilted.
Serve tilapia over a bed of fresh baby spinach. Pour any lemon and olive oil sauce at bottom of pan after removing spinach over plated fish. Top each plate of fish with 1 tsp. soy sauce. Serve with a lemon wedge.