tilapia fillets (1 lb/500 g) in 2 Seafood Steamer Bags with Mediterranean Seasoning
white wine vinegar
¼ cup + 1 tbsp
olive oil, divided
60 mL +15 mL
coarsely chopped sundried tomatoes
garlic cloves, minced, divided
Thai chili, seeded and roughly chopped
onion, finely chopped
Cook tilapia in microwave or oven according to package instructions.
Meanwhile, to make sundried tomato sauce, combine vinegar, 1/4 cup (60 mL) olive oil, sundried tomatoes, 2 cloves garlic, Thai chili, 1/4 tsp (1 mL) salt and pepper in small saucepan. Bring to rapid simmer over medium-high heat. Remove from heat; cool 10 min. Transfer mixture to food processor and pulse until smooth. Set aside.
Heat remaining 1 tbsp (15 mL) oil in large saucepan over medium heat. Stir in onion and remaining 2 cloves garlic; cook 3 to 4 min., or until softened. Mix in coriander, cumin, remaining 1/2 tsp (2 mL) salt, spinach and 1/4 cup (60 mL) water. Cook 1 to 2 min., until spinach is wilted.
Serve fish on a bed of spinach drizzled with sundried tomato sauce.
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