 | | Directions |
- Place olive oil in a skillet, heat to medium, add diced onion and saute for three minutes.
- Add spinach, stirring to combine.
- Saute three minutes.
- Add beans, mix to warm through.
- Salt and pepper to taste and set aside.
- Brush both sides of the fish with olive oil.
- Place on a medium heat grill on a grill rack.
- Grill for approximately 3 minutes each side.
- This fish cooks very quick because it is not very thick.
- Remove from grill and set aside.
- Whisk together lemon juice, parsley, thyme, garlic and lemon zest.
- Slowly whisk in the oil until it is emulsified.
- Salt and pepper to taste.
- To serve, platter up the spinach mixture on a large platter.
- Top with grilled fish and then pour the vinaigrette over the fish. You may not need to use all of the vinaigrette. Serve with a warm crusty bread.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Container: grill, medium skillet
Servings: 4
|  | | Ingredients | | | |
| - | | 5 tablespoons olive oil plus more to brush fish |
| - | | 1 package frozen spinach, thawed and squeezed dry |
| - | | 1/2 onion - diced |
| - | | 1 can white beans |
| - | | salt and pepper to taste |
| - | | 4 filets tilapia |
| - | | LEMON VINAIGRETTE: |
| - | | 1/4 cup lemon juice |
| - | | 1/4 cup fresh parsley - chopped |
| - | | 2 cloves garlic - chopped |
| - | | 2 teaspoons grated lemon zest |
| - | | salt and pepper to taste |
| - | | 1 tablespoon fresh lemon thyme - chopped fine |
| - | | 1/3 cup olive oil |
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