13-Minute Meals: Tilapia Piccata with Spinach


Tilapia Piccata with Spinach by Chef Suzanne

1 bag boil-in-bag rice
¼ teaspoon salt
½ teaspoon black pepper, divided
½ tablespoon paprika
4 6 ounce tilapia filets
2 tablespoons all purpose flour
2 teaspoons olive oil
1/3 cup dry white wine
2 tablespoons fresh lemon juice
Zest of one lemon
1 tablespoons drained capers chopped
2 tablespoons butter
4 cups fresh baby spinach

Cook rice according to package directions.  Place rice in bowl and mix ¼ teaspoon salt and ¼ teaspoon black pepper.  Sprinkle fish with remaining salt and dredge in flout with the paprika incorporated.  Heat olive oil in a non stick skillet over medium-high heat.  Add fish to pan and cook 1 ½ minutes on each side until fish flakes easily when tested with a fork.  Add wine, juice and capers to pan- cook 1 minute.  Add butter to pan, stirring until butter melts.  Remove fish and sauce from pan-keep warm.  Wipe out skillet add spinach and sauté 1 minute or until wilted.  Place ½ cup rice onto each plate, top with spinach, 1 filet and 1 tablespoon sauce.

332 Calories Per serving