Tilapia Fillets With Tuscan White Bean Spinach Salad Recipes

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TILAPIA WITH WHITE BEANS AND SPINACH



Tilapia With White Beans and Spinach image

The first time I had this was at Houlihans. They have since discontinued the dinner, so I was in search of a great recipe. I found this on epicurious.com by doing a google search. I love this recipe and would recommend to anyone who loves an elegant tilapia dish. It's easy and impressive. This recipe can be easily doubled for a dinner party. I like to serve with crusty Italian bread and sometimes I'll serve it with rice on the side, too.

Provided by StrikingEyes00

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 tilapia fillets
4 garlic cloves, sliced
1/4 cup unsalted butter (I use smart balance)
1/4 cup white wine
1/2 cup chicken broth
2 lemons, juiced (more for plating)
1 (15 ounce) can white beans
10 ounces spinach (I like to use baby spinach)
salt and pepper
flour for dusting fish

Steps:

  • Preheat oven to 425 degrees F.
  • Pat fish dry, season with salt and pepper, then dust with flour. Saute fillets in olive oil for one minute on each side. Set aside in baking dish.
  • Add butter to pan and melt, then saute garlic. Add chicken stock and wine, and bring to a boil. Once boiling, add lemon juice and white beans. Stir.
  • Top fish with white bean mixture and bake for 10-12 minutes.
  • While fish and beans are baking, saute spinach in same pan until wilted.
  • Plate fish on spinach and serve with lemon slices.

Nutrition Facts : Calories 389.1, Fat 14.5, SaturatedFat 8.2, Cholesterol 93, Sodium 223.1, Carbohydrate 29.3, Fiber 7.5, Sugar 1.6, Protein 36.1

TUSCAN TILAPIA FILLETS RECIPE - (4.4/5)



Tuscan Tilapia Fillets Recipe - (4.4/5) image

Provided by á-2710

Number Of Ingredients 10

2 pounds (5- 7 ounce) fresh tilapia fillets, patted dry
1/2 cup flour, seasoned with salt and pepper
2 tablespoons mild olive oil
1/2 cup Italian dry white wine such as Pinot Grigio or Trebbiano
1/2 cup chopped shallots
3 tablespoons peeled, chopped fresh tomato
1/2 cup heavy cream
2 garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary or 1/2 tablespoon dried
Salt and pepper

Steps:

  • Dredge tilapia fillets in seasoned flour. Heat oil in a large nonstick saute pan over medium-high heat. Add fillets and cook until golden brown on one side, about 5 minutes. Turn gently and cook for 3 minutes, or until fillets flake easily with a fork. Remove to a warm oven. Add wine, shallots and tomato to the pan and cook, stirring frequently, for 2-3 minutes, or until liquid is reduced by a third. Add cream, garlic and half of the rosemary and boil, stirring frequently, until reduced by half. Remove from the heat and season to taste with salt and pepper. Spoon sauce over fillets and sprinkle with remaining rosemary.

SICILIAN PENNE WITH TILAPIA AND SPINACH RECIPE - (4.6/5)



Sicilian Penne with Tilapia and Spinach Recipe - (4.6/5) image

Provided by mistynoelle13

Number Of Ingredients 12

1 pound penne pasta
1/3 cup olive oil, plus 2 tablespoons
3 garlic cloves, minced
1/2 teaspoon red chili flakes (plus more to taste)
1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1 bunch fresh spinach, rinsed and torn into bite-size pieces
1 pound tiapia, cut into 1-inch cubes
1/3 cup white wine
2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
Extra-virgin olive oil, for drizzling
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black peppe

Steps:

  • 1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. 2. Meanwhile, place a large, heavy skillet over medium-high heat. 3. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. 4. Add the spinach and cook until tender, about 5 minutes. Remove the from the pan and set aside. 5. Season the tilapia cubes with salt and pepper. 6. Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the tilapa until opaque. 7. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. 8. Add the tomatoes, spinach, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.

TILAPIA WITH SAUTEED SPINACH



Tilapia with Sauteed Spinach image

You'll love this delicious restaurant-quality meal fit for guests. And because it's all cooked in the same skillet, cleanup won't be chore at all. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1 egg, lightly beaten
1/2 cup dry bread crumbs
1 teaspoon Italian seasoning
3/4 teaspoon salt, divided
1/4 teaspoon garlic powder
1/4 teaspoon paprika
4 tilapia fillets (6 ounces each)
4 tablespoons olive oil, divided
1 small onion, chopped
1 garlic clove, minced
5 cups fresh baby spinach
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1/4 cup chopped walnuts, toasted

Steps:

  • Place egg in a shallow bowl. In another shallow bowl, combine the bread crumbs, Italian seasoning, 1/2 teaspoon salt, garlic powder and paprika. Dip fillets in egg, then bread crumb mixture., In a large skillet, cook fillets in 3 tablespoons oil over medium heat for 4-5 minutes on each side or until golden brown and fish flakes easily with a fork. Remove and keep warm., In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the spinach, pepper flakes, pepper and remaining salt. Cook and stir for 3-4 minutes or until spinach is wilted. Serve with fillets; sprinkle with walnuts.

Nutrition Facts : Calories 362 calories, Fat 21g fat (3g saturated fat), Cholesterol 115mg cholesterol, Sodium 446mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 2g fiber), Protein 37g protein.

TUSCAN STYLE TILAPIA AND CANNELLINI BEANS



Tuscan Style Tilapia and Cannellini Beans image

Savor Italian flavors in just 20 minutes! This mild fish is gently baked to perfection with crushed tomatoes, garlic, lemon zest and cannellini beans. Recipe courtesy of Reynolds.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 14

1 Reynolds® Oven Bag, Large Size
1 tablespoon flour
1 tablespoon Italian seasoning, divided
2 teaspoons lemon zest
1/2 teaspoon salt
1 pint grape tomatoes
1 can (15.5 oz.) cannellini beans, drained
2 cloves garlic, sliced
1/3 cup dry white wine
4 tilapia fillets (4 to 6 oz. each)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
Salt and pepper (optional)
Lemon slices (optional)

Steps:

  • Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, 2 teaspoons Italian seasoning, lemon zest and 1/2 teaspoon salt to bag; gently squeeze bag to blend seasonings.
  • Add tomatoes to oven bag; gently squeeze bag to crush tomatoes. Add beans, garlic and wine to bag. Turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Roll down open end of bag three times to hold it open.
  • Brush tilapia with olive oil and lemon juice. Sprinkle fish with remaining Italian seasoning; season with salt and pepper, if desired. Place fish in even layer on bean mixture in bag. Unroll bag.
  • Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  • Bake 15 minutes or until fish flakes and beans are hot. Carefully cut top of bag open. Spoon sauce over fish; garnish with lemon slices, if desired.

Nutrition Facts : ServingSize 1 Serving

TILAPIA WITH CANNELLINI BEANS AND SPINACH



Tilapia With Cannellini Beans and Spinach image

This is my rendition of a Tilapia dish from Houlihans Restaurant. In my usual way, I've tweaked it to suite our taste. I recommend this dish to anyone who loves wonderful food. The presentation is beautiful and elegant enough to serve to my guests. Very easy to prepare.

Provided by By The Lake

Categories     Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

8 tilapia fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour, for dusting fish
3 tablespoons olive oil
6 garlic cloves, minced
1/2 cup unsalted butter, 1 stick
1/2 cup white wine, more if needed for the cook
1 cup chicken broth
2 lemons, juiced and zested (divide zest)
1 lemon, thinly sliced for serving
2 (15 ounce) cans cannellini beans, drained
1/4 teaspoon red pepper flakes
1 (16 ounce) bag fresh Baby Spinach
1 1/2 cups couscous
2 cups chicken broth
salt
1/8 teaspoon red pepper flakes (to taste)

Steps:

  • Preheat oven to 425 degrees Fahrenheit.
  • Pat the fish dry and season with salt and pepper. Dust with flour and shake off the excess. Sauté the fillets in olive oil for one minute on each side. Be careful not to burn the roux that is being created in the bottom of your skillet, as you will be using this next. Lay the fillets in a single layer, overlapping slightly, and set aside in a baking dish.
  • Add the butter to the pan and melt; sauté the garlic, being careful not to burn the butter and garlic. Add the wine and the chicken broth, and bring to a low boil. Once boiling, stir in the lemon juice, zest from 1 lemon, cannellini beans, and red pepper flakes.
  • Top the fish with the cannellini bean mixture and bake for 10 -12 minutes.
  • While fish and beans are baking, sauté spinach in the same pan until wilted. (I sauté a little garlic in butter and add a pinch of red pepper flakes before sautéing the spinach.)
  • In a separate pot, bring the chicken broth to a a boil. Add salt to taste, zest from 1 lemon, red pepper flakes, and couscous. Cover with a lid, turn the heat off, and let sit till ready to serve. When ready to serve, fluff with fork. If needed, add more hot chicken broth.
  • Plate the fish and bean mixture on top of the couscous and spinach and serve with lemon slices.
  • YUMMY!

TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, & SUN-DRIED TOMATOES RECIPE - (4.4/5)



Tuscan White Bean Salad with Spinach, Olives, & Sun-Dried Tomatoes Recipe - (4.4/5) image

Provided by jjadin

Number Of Ingredients 16

Italian Vinaigrette:
1 1/2 cups dried navy beans, rinsed and picked over
1/4 cup olive oil
1 yellow onion, finely chopped
4 cups firmly packed spinach, washed, drained, and stems removed
1/2 cup sun-dried tomatoes, chopped
1/2 pound mozzarella cheese, cut into 1/2-inch cubes
1/2 cup pitted black olives, such as kalamata or niçoise
Italian vinaigrette
Salt and freshly ground black pepper to taste
1/4 cup red wine vinegar
3 garlic cloves, minced
1 teaspoon Dijon mustard
2 tablespoons fresh oregano or 2 teaspoons dried oregano
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste

Steps:

  • To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Remove from the heat, drain, and rinse. To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day. If refrigerating, add the spinach just before serving. Vinaigrette: Combine the vinegar, garlic, mustard, and oregano in a small bowl. Add the olive oil in a slow, steady stream while whisking constantly until all the oil is incorporated. Season with salt and pepper and refrigerate in an airtight container until ready to use or up to 1 week.

LEMON-GARLIC TILAPIA WITH SPINACH



Lemon-Garlic Tilapia with Spinach image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 5-ounce tilapia fillets
Kosher salt and freshly ground pepper
1/4 cup all-purpose flour
6 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
3/4 cup low-sodium chicken broth
1/2 cup dry white wine
Grated zest and juice of 1 lemon, plus wedges for serving
1 tablespoon unsalted butter
1/4 cup chopped fresh parsley
1 5-ounce package baby spinach (about 8 cups)

Steps:

  • Pat the tilapia dry with paper towels, then season with 1/2 teaspoon salt and a few grinds of pepper. Spread the flour on a plate; dredge the tilapia in the flour, tapping off the excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until golden brown, about 3 minutes per side. Transfer to a plate; tent with foil to keep warm. Wipe out the skillet.
  • Heat 3 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring, until it starts browning, about 2 minutes. Add the chicken broth, wine, and lemon zest and juice. Increase the heat to high, bring to a boil and cook until the liquid is reduced by half, about 5 minutes; season with salt and pepper. Add the butter and whisk until slightly thickened, about 1 minute; stir in the parsley.
  • Meanwhile, toss the spinach with the remaining 1 tablespoon olive oil and a few grinds of pepper. Divide among plates, top with the fish and drizzle with some pan sauce. Serve with lemon wedges.

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