Mediterranean-Style Tilapia with Sautéed Spinach
Prep Time
Cooking Mode
4 tilapia fillets (1 lb/500 g) in 2 Seafood Steamer Bags with Mediterranean Seasoning
½ cup white wine vinegar
¼ cup + 1 tbsp olive oil, divided
¼ cup coarsely chopped sundried tomatoes
4 garlic cloves, minced, divided
1 Thai chili, seeded and roughly chopped
¾ tsp salt, divided
¼ tsp pepper
1 onion, finely chopped
1 tsp ground coriander
1 tsp cumin
4½ cups baby spinach
4 tilapia fillets (1 lb/500 g) in 2 Seafood Steamer Bags with Mediterranean Seasoning
½ cup white wine vinegar
¼ cup + 1 tbsp olive oil, divided
¼ cup coarsely chopped sundried tomatoes
4 garlic cloves, minced, divided
1 Thai chili, seeded and roughly chopped
¾ tsp salt, divided
¼ tsp pepper
1 onion, finely chopped
1 tsp ground coriander
1 tsp cumin
4½ cups baby spinach
Directions
1Cook tilapia in microwave or oven according to package instructions.
2Meanwhile, 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.
3Heat 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.
4Serve fish on a bed of spinach drizzled with sundried tomato sauce.
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