Members of the top three farmed fish families, tilapia are a bargain at the fishmonger's nowadays. A couple of small fillets, at a cost of a couple bucks (or much less than that for a thawed Chinese variety), will serve as a malleable protein ingredient in many dishes. After each side of the fillet spent a few minutes on a hot grill pan, we made them into a sandwich with juicy wilted spinach.To prepare the spinach, melt butter over medium heat in a large skillet or sauté pan and heat up a paste of garlic and salt until fragrant. Add spinach in batches and when all of it is wilted, add wine and turn to coat. Let wine cook down for a couple of mintues, season the spinach with salt and pepper, and serve.
- Tilapia fillets, lightly coated in oil, grilled
- 3 Tbsp butter
- 2 cloves garlic, smashed
- 1 Tbsp of salt
- spinach, coarsely chopped
- 1/2 cup dry white wine
- salt and pepper