Tonight I tried a new recipe from
Oxygen magazine, Mandarin Tilapia Spinach Salad. I think Mike told me about 5 different times how good it was. Here's the recipe with the modifications I used.
Ingredients:
2 tbsp extra-virgin olive oil
1/2 cup sliced almonds (I used pecans I had left over from a salad I made last week)
1 mandarine orange, halved, unpeeled (local market didn't have mandarins, so I used 3 tangerines)
1 tbsp white vinegar
2 stalks celery, chopped
1/4 cup parsley, chopped
6 oz tilapia
Red pepper flakes
2 cups of baby spinach
2 cups mixed greens
Sea salt and ground pepper to taste (I didn't use salt, I normally don't ever add it to my recipes)
1. Heat oil in a skillet and brown almonds over medium heat, about 5 minutes.
2. Squeeze juice from the orange halves into a small bowl.
3. Add orange juice and in vinegar to skillet. Stir in chopped celery and parsley. Mix all ingredients together and remove from pan; leave the heat on.
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| A good way to test if Tilapia is done is to rub the top with a fork. If it flakes, than it's done! |
4. Brush tilapia fillets with olive oil and sprinkle with red pepper flakes. Brown on both sides, about 2 to 3 minutes per side.
5. Combine spinach and mixed greens in a large mixing bowl. Add the cooked fish and pour almond mixture overtop. Garnish with extra orange slices, and season to taste.
Voila! Finished product. I was wishing we had big salad bowls in our apartment for this meal. I was surprised at how much the tangerine juice covered the salad. No extra dressing needed. This was a quick recipe. Took me less than 30 minutes to make. It will definitely become a staple for when I need to whip up a quick, clean meal!
