Vacation Lunch

Like many Americans, the new year has brought me back to work. The holidays were joyous and restful, but they’re over now. After almost two full weeks of leisure days and succulent lunches, I’m behind a desk again. I’m sitting here reminiscing about those days I spent lounging in my robe, sipping hot chocolate with the TV parked on the FoodNetwork.

But what I’m thinking of most is the food I ate. Without work to interupt my day, I have time to make extravagent breakfasts and lunches like this Parmesan Crusted Tilapia over a bed of creamy Spinach.

I think tilapia is like the chicken of the sea. It’s fish, but it takes on any flavor you annoint it with. It’s own taste isn’t very distinct. It’s mild, and therfore very versatile. I’ve sworn off chicken for a while (just because) so I decided to use one of my classic chicken moves on this fish filet. I dredge it in parmesan and sear it in a pan with a little olive oil. Details below.

Tilapia

Salt

Pepper

Garlic

Shredded Parmesan

Olive Oil

1. Take a defrosted tilapia filet (I always use the frozen ones, but a minute or two in some cool water thaws it right out) and sprinkle it with salt, pepper and garlic powder.

2. In a plate spread a coating of parmesan cheese, then press the fish into the cheese. Turn the fish over and press again. The parmesan should stick.

3. Heat a skillet and add about 2 tablespoons of olive oil. Make sure it’s enough to coat the pan.

4. Place the fish in the pan. It should sizzle. (If it doesn’t sizzle your pan wasn’t hot enough)

5. Leave the fish alone….for about 2 minutes

6. Turn it over, and leave it for another 2 minutes

7. You’ll know it’s done because the fish will turn opaque and white.

8. Remove it from the pan, and let it sit.

Frozen Chopped Spinach

Parmesan

Shredded Cheese (Italian Blend)

1. Pour some of the spinach into a small pot. Let it heat through and defrost. Do NOT add water. There’s enough moisture in the frozen spinach.

2. Once the spinach is heated and no longer frozen, add the cheeses.

3. Fold the cheeses into the spinach a few times. And by this I mean just push it around in the pot. Don’t stir vigorously or anything. You’ll tear up your spinach.

*This dish won’t require any salt or pepper because the cheese is salty enough. Just pay attention so that you don’t scortch the greens. Low to Medium heat will do the trick.

See the steam? I’m hungry again!