Tilapia Fillets

In spite of the fact that I was looking for lighter dinner options, a variety of ideas had already caught my fancy. Instead of choosing one and setting up sides, I decided to swim the other way. I am a big fan of fresh spinach. I find that is makes an excellent plate cover. Basically, rinse in cold water and cover the plate in fresh spinach. Now you can toss whatever you want on top and you have instant dinner.

Angel hair pasta is very easy to make and goes with with close to everything. It just depends on how you flavor it. I also like it as a plate cover. Since I had the fresh spinach, the pasta was flavored heavily with parmesan cheese and garlic powder.

Now, all I needed was a protein. Spinach is light, pasta is light, so, in my mind, fish is light. A couple of nice tilapia fillets looked like they would be the perfect headliner for the meal. My favorite method for cooking tilapia is just to put about a 1/4 cup of water in the pan and add my seasoning, in this case, paprika and black pepper. Put over medium heat. As soon as I see bit of steam, it is time to add the fish. Even if you are starting from frozen, fillets just don’t take long to cook. Don’t wander off. Honestly, a couple of minutes on side 1 and a couple of minutes on side two and you are ready to assemble and serve.

As you can see, this is very easy dish to put together and works very well in warmer weather. Enjoy.

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