13-Minute Meals: Tilapia Piccata with Spinach - 13 WTHR Indianapolis

13-Minute Meals: Tilapia Piccata with Spinach

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    Indiana workers' pay didn't keep pace with inflation last year, and economic experts say the state needs to focus more on the quality of jobs instead of the quantity to close the distance.Hoosier workers saw a mere 0.8 percent increase in pay last year. But federal data released this month show inflation grew 1.4 percent in the Midwest.Business leaders tell the Indianapolis Business Journal (http://bit.ly/1hVKISa ) that a high number of job seekers has allowed many employers to hold down wage...More >>
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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 

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