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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Tilapia with Spinach-Pecan Pesto Recipe

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This recipe for Tilapia with Spinach-Pecan Pesto is from The Stroh Family & Friends Cookbook Project, 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 cups baby spinach leaves, packed, about 3 oz.
• 1/4 cup olive oil
• 1/2 cup pecan halves
• 1/3 cup fresh shredded Parmesan cheese
• 2 medium cloves garlic, smashed and minced
• 1/4 teaspoon salt, or to taste
• .Tilapia:
• 2 to 3 cups baby spinach leaves packed
• 4 Tilapia fillets
• salt and freshly ground black pepper
Directions:
Directions:
Lightly butter a 9x13-inch baking dish. Heat oven to 400°.
In a food processor, pulse the 3 cups of spinach leaves, 1/4 cup olive oil, pecan halves, Parmesan cheese, garlic, and 1/4 teaspoon 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 tablespoon 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 Wild Rice Medley
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20 Minutes

 

 

 

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