TUSCAN FISH WITH CANNELINI BEANS, TOMATOES, & SPINACH
A quick, healthy, and delicious way to prepare inexpensive fish fillets!
Provided by Tamara Andersen
Categories Main Dishes
Time 30m
Number Of Ingredients 12
Steps:
- In a very large, deep skillet with a lid or a dutch oven, heat 1 tbsp. olive oil. Add onion and 1 tsp. garlic. Saute until onion is translucent. Be careful to not burn the garlic.
- Add crushed red pepper and rosemary if using. Stir.
- Add diced tomatoes and cannelini beans. Stir. Cover the pan, and reduce heat to simmer while cooking the fish.
- In a large saute pan on medium-high heat, add remaining tablespoon olive oil and the remaining teaspoon of garlic. Give it a good stir. When garlic is sizzling, add fish fillets to the pan.
- After a couple of minutes, lift the edge of the fish. When the fish is nice and brown, and beginning to become opaque white on the top, carefully turn the fish using a spatula.
- While fish cooks on the second side, add fresh spinach to the bean and tomato mixture. Give it a good stir, and replace the lid. Turn off the heat. Allow the spinach to wilt. Check for seasoning. Stir to combine.
- Squeeze the fresh lemon juice over the cooked fish fillets.
- Divide the cannelini bean, tomato, spinach mixture among 4 plates or large shallow bowls. You need a little bit of a lip to confine the juices.
- Top each with a fish fillet, and garnish with parsley and a wedge of lemon if desired.
Nutrition Facts : Calories 488 calories, Carbohydrate 50 grams carbohydrates, Fat 11 grams fat, Protein 49 grams protein
TOMATO RELISH FOR GRILLED FISH
Steps:
- In a pot combine all ingredients. Cover and simmer about an hour. Set aside to cool to room temperature. Tomatillo relish can be stored in the refrigerator up to a week. To serve, line a large platter or serving plates with relish and top with grilled fish fillets. Or serve as a condiment with cold meats. Garnish with grilled scallions.
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