Tilapia is a very mild, white-fleshed fish that bakes and broils very well. Make sure all bones have been removed from the fish before assembling this dish.
Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Medium
- 10 oz. frozen spinach, thawed and squeezed dry
- 1⁄4 cup minced shallots
- 1⁄3 cup chicken broth
- 1⁄8 tsp. ground nutmeg
- 2 Tbsp. butter
- 1 lb. skinless tilapia fillets
- 1⁄2 cup buttermilk
- 2 eggs, beaten
- 1⁄8 tsp. hot pepper sauce
- 2 Tbsp. grated Romano cheese
- 1⁄2 tsp. seasoned salt
- 1⁄4 tsp. ground black pepper
- Combine the spinach, shallots, broth, and nutmeg in a medium-sized saucepan over medium heat. Cook, covered, for about 4 minutes, stirring occasionally.
- Melt the butter in a medium-sized ovenproof skillet over medium-high heat. Remove from heat and spread the spinach mixture in an even layer in the skillet. Place the tilapia fillets in a single layer on the spinach.
- Combine the buttermilk, eggs, and pepper sauce in a small bowl and mix until blended. Pour the mixture over the tilapia and top with the grated cheese. Add seasoned salt and pepper.
- Preheat broiler to medium-high with the rack positioned about 6 inches from the heat source. Transfer the skillet to the oven and broil until the sauce is evenly browned and the fish is cooked throughout, about 12 minutes. Cut into 4 equal portions.