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Recipe: Pan-Seared Tilapia with Spinach and Roasted Potatoes

Watch Dee demonstrate how to cook this recipe in her appearance on Fox News Detroit.
See video.

 

4 Tilapia fillets
3/4 cup all purpose flour
1 tsp garlic powder
TT Kosher salt
1/2 tsp black pepper
1 tsp paprika
2 pkgs spinach, clean/fresh 10-12 oz. each
1 tsp garlic, minced
4 tbsp clarified butter or olive oil

1 pkg sliced mushrooms
1/4 cup onions, diced
1/2 cup leeks Julienne
1 lb baking potatoes w/skin on, washed (cubed, wedged or quartered)
1 tbsp chives, fresh, dry
1/4 red bell pepper (garnish)

Preparations:

Tilapia:

  • Mix flour and spices (garlic and paprika) together. 
  • Dip and cover the fish in the flour mixture; shake off excess flour.
  • In a large skillet on medium/high heat, add 1-1/2 tbsp olive oil (or clarified butter).
  • When oil becomes hot, add fish and saute 2-3 minutes per side. (Let fish brown lightly--not burn.)
  • Then drain on paper towel.

Spinach:

  • In a pan, add oil 1-1/2 tbsp of oil (or clarified butter), leeks, mushrooms and onions. Let them  sweat, until translucent, after about 1-2 minutes.
  • Then add fresh garlic.
  • Saute the leeks, onions and mushrooms for 30 seconds.
  • Add washed spinach and salt.
  • Cook until spinach has shrunken and wilted completely.

Potatoes:
  • On a cookie sheet, toss potatoes in remaining oil.
  • Then season with the black pepper, Kosher salt, and chives.
  • Keep them in a single layer.
  • Bake the potatoes at 400 degrees for 15-22 minutes or until gold brown.




Final preparations:

  • Arrange the Tilapia, spinach and roasted potatoes on a beautiful platter.
  • Garnish the Tilapia with red bell peppers, and serve.


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