Tuesday, October 18, 2011

Spinach Stuffed Citrus-Tilapia

Greetings! Here's a simple and healthy recipe for a busy Tuesday night. 

Keeping it short and sweet so I can get back to reading 5th grade research papers. ;) 

Spinach Stuffed Citrus-Tilapia
serves 4
inspired by this Whole Foods recipe

3 tbsp olive oil (divided use)
4 Tilapia fillets
2 1/2 cups fresh baby spinach
1 cup carrots, julienned
1 cup celery, julienned
1/4 cup finely diced scallions
1 navel orange (juice and zest)
1 medium lemon (to be cut into thin slices)
salt and pepper
1/4 tsp ground ginger
1/4 tsp ground nutmeg
fresh basil, for garnish
4 pieces of foil about 14' x 6' in size (for wrapping the fish)

Preheat the oven to 450 degrees F.

1. Heat the olive oil in a large saut√© pan on a medium flame. Once heated, add about half of the scallions, carrots, and celery. Season lightly with salt and pepper. Add the spinach and continue to cook for about 5-6 minutes or until carrots are slightly tender and the spinach has wilted down. Add the nutmeg and ginger before stirring and cooking for an additional minute. Turn off the heat and add the zest and juice of the entire orange then stir well to combine. Season with salt and pepper to taste.

2. Place each fillet of tilapia near the center of each piece of foil. Lightly season each side with salt, pepper, and the remaining oil. Next, take a portion of the spinach mixture and spoon it gently onto the middle of each fillet. Gently roll the fish over while keeping the spinach stuffing inside; keep stuffed fillets on their seam sides down. Lightly season with a little more salt and pepper, place a slice of lemon over each piece, and divide the remaining scallions for each portion and add them on top. Loosely wrap the fish in the foil by creating an envelope and gently sealing the edges by folding them shut (keep the lemon side of the fish up). Allow the wrapped fish to sit on a baking sheet and bake for 15-17 minutes. Carefully remove each package and use a spatula to plate the fish. Garnish with chopped basil and enjoy! :)

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