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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tilapia with Spinach Pecan Pesto Recipe

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This recipe for Tilapia with Spinach Pecan Pesto is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pesto:
3 c. baby spinach leaves, packed, about 3 ounces
1/4 c. olive oil
1/2 c. pecan halves
1/3 c. fresh shredded parmesan cheese
2 medium cloves garlic, smashed and minced
1/4 t. salt or to taste

Tilapia:
2 to 3 c. baby spinach, packed
6 tilapia fillets
salt and freshly ground black pepper
Directions:
Directions:
Lightly butter a 9 x 13 inch baking dish. Heat oven to 400º. In a food processor, pulse the 3 cups of spinach leaves, 1/4 c. olive oil, pecan halves, parmesan cheese, garlic, and 1/4 t. salt until the mixture is a fine consistency. Arrange remaining spinach leaves over the bottom of the baking dish. Place a tilapia fillet on the bed of spinach and put about 1 T. of the pesto mixture on the fillet. Spread lightly to cover most of the fillet. Repeat with remaining fillets and pesto, overlapping fish slightly as needed. Sprinkle lightly with salt and pepper. Bake for 15 to 20 minutes, or until tilapia flakes easily with a fork. Serve with hot cooked rice or pasta.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You can also use Mahi Mahi fish fillets.

 

 

 

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