The chunky Kalamata olive salsa adds a welcome touch of freshness to this tilapia dish. Use the same salsa recipe to top pan-fried chicken or spread on crusty bread as an appetizer on another night. Serve with lemon wedges.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2012
Ingredients
Olive Salsa:
Spinach Orzo:
Method
Olive Salsa: In small bowl, combine tomatoes with olives, parsley and oil.Spinach Orzo: In saucepan of boiling salted water, cook orzo according to package directions; drain and set aside.
In nonstick skillet, heat oil over medium heat; cook garlic, stirring, until softened, about 1 minute. Add spinach; cook, stirring, until wilted, about 3 minutes. Stir into orzo. Stir in tomatoes, dill, lemon juice, salt and pepper. Set aside.
Meanwhile, in nonstick skillet, melt butter over medium heat. Sprinkle tilapia with salt and pepper; cook until fish flakes easily with fork, about 3 minutes per side.
Top fish with salsa; serve with orzo.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 341 mg
- Sugars 3 g
- Protein 31 g
- Calories 355.0
- Total fat 10 g
- Potassium 781 mg
- Cholesterol 64 mg
- Saturated fat 3 g
- Total carbohydrate 37 g
%RDI
- Iron 25.0
- Folate 56.0
- Calcium 10.0
- Vitamin A 68.0
- Vitamin C 27.0
