Tilapia with sesame spinach

4 servings

Ingredients

Quantity Ingredient
No Ingredients Found

Directions

Source: The National Culinary Review, Feb'94 The delicate flavors of ginger, soy sauce and sesame blend beautifully with steamed tilapia, served on a bed of spinach. To complete the Asian theme, serve with steamed rice and vinegared cucumber. 2 tablespoons sesame seeds 2 pounds fresh spinach, washed and stems removed, or 1 (16-ounce) package frozen spinach, defrosted 2 tablespoons freshly grated ginger 1 tablespoon vegetable oil 2 tablespoons reduced-sodium soy sauce Salt and pepper 4 tilapia fillets (about 1½ pounds total) Method: Toast sesame seeds until evenly browned and fragrant. Drain, dry and coarsely chop fresh spinach. If using frozen spinach, squeeze out excess liquid. Heat vegetable oil in a medium frying pan; add ginger and cook, stirring, 30 to 60 seconds. Add spinach and cook, stirring, until warmed through, 6 to 8 minutes. Stir in soy sauce and season to taste with salt and pepper. Season both sides of tilapia fillets with salt and pepper. Steam fillets until they flake easily and are opaque all the way through, 8 to 10 minutes. While fillets are cooking, reheat spinach. Remove from heat and stir in half the sesame seeds. Adjust seasoning. Arrange spinach on 4 warmed dinner plates, top with a tilapia fillet and sprinkle with remaining sesame seeds. Submitted By SHERREE JOHANSSON On 10-14-94

Related recipes