“What’s for dinner, Mom?” the kids ask.
“Fish,” I reply.
“Hooray!!” they cheer.
HA! I don’t know about you, but that is NOT how it typically goes in my house when we have fish for dinner. Part of that is probably because I haven’t served much fish over the years. But that is about to change! As I am getting more into cooking and trying to eat healthier, I find myself looking for good fish recipes that the kids will actually like. And I found a winner with this tilapia dish. Even Thing 2 (the hard-to-please one) enjoyed this! And DH said that he would like me to make this again. “Hooray!!” I cheer.
I like tilapia a lot because it is easy to find, it cooks quickly, and it is really mild. No overpowering fishy taste here! It takes on the flavor of whatever you put on it. Sometimes I buy it fresh, but I also like to buy some frozen which I keep stashed in the freezer for those nights when I need to pull something together quickly. I am not often able to get to the grocery store during the week, so if I am planning to have a tilapia dish on a Thursday or Friday night, I need to go the frozen route.
This recipe has the added benefit of veggies built right in! The fresh baby spinach and diced tomatoes make it a veritable feast of nutritional goodness. Just go easy on the feta cheese and/or use reduced fat feta to keep the calorie and fat counts reasonable.
Terrific Tilapia!Print Recipe
- 1 box couscous
- 4 tilapia fillets (frozen or fresh)
- 2 tbsp olive oil
- 4 tsp Greek seasoning
- 1 10 ounce bag baby spinach
- 3 medium Roma tomatoes (diced)
- 6-8 ounces crumbled reduced fat feta
- Prepare 4 servings of couscous according to directions on box. Set aside.
- Warm olive oil over medium heat in a large skillet.
- Sprinkle top of tilapia fillets with 2 tsp of Greek seasoning.
- Place fillets in skillet, with seasoning side up. Cook about 4 minutes.
- Turn filets over and sprinkle with remaining Greek seasoning.
- Cover fillets with spinach, then sprinkle tomatoes and feta on top. Cover skillet with lid and cook about 5 minutes, until spinach is wilty and feta is melty.
- Serve over couscous.
Adapted from this recipe at Cozi.com.
Comments are welcome! Enjoy!