Sauteed Tilapia with Warm Lemon-Ginger Baby Spinach Salad

1 Mar

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.

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