Lemongrass Tilapia with Garlicky Greens

Fish?  Simple.  Quick.  Nutritious.  Tasty.

Need we say more?

Not everyone enjoys seafood, but those of us who do just love a good clean flavorful fish.  Something about it feels so nourishing.  Fish- and particularly the tilapia we’re using tonight- are easy to dress up and go happily with all kinds of sides.  Prepared the way we suggest, this dish gives you 7 grams of fiber total (3 in the sweet potato and 4 in the greens), a good deal of protein and a moderate amount of omega-3 fatty acids (we say “moderate” because there are other oilier fish that have higher amounts of omega-3, but tilapia is a good clean and lean kind that we wanted to use this time!), all while being very low in saturated fat.  We’ve also included a time-saving treat: frozen- GASP- sweet potato fries!  Tina has found a brand she absolutely loves that she highly recommends using for this meal.  See the link below to find out if your local grocery store sells it.

Lemongrass Tilapia with Garlicky Greens

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Ingredients:

16 oz. fresh tilapia
2 teaspoons olive oil
1/2 teaspoon lemongrass
1/2 -1 tsp. Penzey’s Sunny Parris Seasoning
6 cloves garlic
1/4 cup sliced onion
pepper to taste
smoked salt to taste

Directions:

Preheat oven to 350 degrees.  Coat a glass baking pan with olive oil.  Place the fish in the pan.  Add the lemongrass, Sunny Paris Seasoning, smoked salt and pepper to fish.  Top with onion and garlic.  Bake 20 minutes or until fish is flaky.

Sweet Potato side:

Directions: buy this and prepare.

Garlicky Greens:

3 cups spinach
2 cups flat kale sliced
1/4 cup onion chopped
2 garlic cloves chopped
2 teaspoons olive oil

In a saute pan add olive oil and bring heat to high.  Add garlic and onions.  Turn heat down to medium.  Allow onions and garlic to cook until soft.  Add kale and stir fry.  Add spinach and mix in with other greens and cook until wilted.

Place greens on the plate. On top of the greens place the tilipa.  Season to taste and enjoy!

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