Tilapia with Spinach Cream Sauce

4 tilapia filets, 3 ounces each
1/4 cup yellow cornmeal
1/4 cup flour
1 tbsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1-2 tsp. salt
1/2 an onion, chopped
1 garlic clove, minced
fresh spinach leaves, about 2 cups shredded
1 tbsp. butter
1 tbsp. flour
1 cup milk
3 tbsp. olive oil, divided

Rinse and dry the tilapia filets, sprinkle with salt. Mix the cornmeal, flour, chili powder, garlic powder, and onion powder in a shallow dish. Dredge the fish in the cornmeal mixture, making sure to coat both sides. Heat 1-2 tbsp. olive oil in a nonstick pan over med-high heat; fry the fish until it flakes easily with a fork (about 3 minutes each side - you may need to add a little oil when you flip the fish). Remove to a plate and keep warm.

While fish is cooking, heat 1 tbsp. olive oil in a skillet. Saute the onions and garlic until transparent, add the spinach and cook until wilted. Salt the onion/spinach mixture to taste, then remove it from the pan to a bowl. Wipe out the skillet with a paper towel and melt 1 tbsp. butter over medium heat. Add the 1 tbsp. flour, whisking into the butter until smooth. Continue whisking and stirring until the mixture is a light honey color. Very slowly add in the milk, a little at a time and whisking until smooth before adding more. When all the milk is added, cook over low heat for about 10 minutes until thick. Add the onion/spinach mixture back in and cook until heated through.

Serve the fish with the spinach sauce over the top.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CYAZDANI.