Wilted Spinach and Tilapia Salad

Wilted Spinach and Tilapia Salad
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1 users rated this recipe an average rating of 5.0
Makes:
4 servings
Serving Size:
1 1/2 cups each
Start to Finish:
25 mins
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Wilted Spinach and Tilapia Salad

Ingredients
12
ounces fresh or frozen tilapia fillets
1/4
teaspoon salt
1/8
teaspoon cayenne pepper
1
5 ounce package fresh baby spinach
2
tablespoons olive oil
1
8 ounce package fresh button mushrooms, quartered
1
medium leek, sliced
3
garlic, thinly sliced
1
large roma tomato, chopped
2
tablespoons red wine vinegar
1
teaspoon snipped fresh thyme

Directions

  1. Thaw tilapia fillets, if frozen. Preheat broiler. Sprinkle fish with the salt and cayenne pepper. Arrange fish on a greased unheated rack of a broiler pan. Broil 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes when tested with a fork. Break fish into bite-size pieces. Cover and keep warm.
  2. Arrange spinach on a serving platter; set aside. In a large skillet heat oil over medium heat. Cook mushrooms, leek, and garlic in hot oil about 4 minutes or until tender. Add tomato and cook about 1 minute more or until softened. Add vinegar and heat through. Add mixture to spinach and toss to coat and lightly wilt. Top with fish and sprinkle with snipped fresh thyme.

Nutrition Facts

(Wilted Spinach and Tilapia Salad)
    Per serving:
  • 186 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 43 mg chol.,
  • 227 mg sodium,
  • 8 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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