- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 264.9
- Total Fat: 14.4 g
- Cholesterol: 77.9 mg
- Sodium: 187.0 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 1.0 g
- Protein: 31.1 g
Talapia with Spinach Garlic PestoSubmitted by: SUSYSULLIVAN
IntroductionThis is loaded with flavor, most of the fat is from the pesto, so it can be modified by using less pesto per fillet. The original recipe calls for a buttered pan, I use pam.
The great thing about this one is know one will guess it's diet worthy. This is loaded with flavor, most of the fat is from the pesto, so it can be modified by using less pesto per fillet. The original recipe calls for a buttered pan, I use pam.
The great thing about this one is know one will guess it's diet worthy.
3 cups baby spinach leaves, packed, about 3 ounces
1/4 cup olive oil
1/2 cup pecan halves
1/3 cup fresh shredded Parmesan cheese
5 medium cloves garlic, smashed and minced
1/4 teaspoon salt, or to taste
3 cups baby spinach leaves packed
8 tilapia fillets (2 pounds)
salt and freshly ground black pepper
In a food processor, pulse the 3 cups of spinach leaves, 1/4 cup olive oil, pecan halves, Parmesan cheese, garlic, and 1/4 teaspoon salt until the mixture is a fine consistency.
Arrange remaining spinach leaves over the bottom of the baking dish. Place a tilapia fillet on the bed of spinach and put about 1 tablespoon of the pesto mixture on the fillet. Spread lightly to cover most of the fillet. Repeat with remaining fillets and pesto, overlapping fish slightly as needed. Sprinkle lightly with salt and pepper.
Bake for 15 to 20 minutes, or until tilapia flakes easily with a fork.
Serve with hot cooked rice or pasta.
Number of Servings: 6
Recipe submitted by SparkPeople user SUSYSULLIVAN.