Ingredients
Fish:
4 (4-6 ounce) pieces tilapia fillet
1 teaspoon olive oil
salt and pepper to taste
Vegetables:
2 tablespoons olive oil
2 tablespoons shallots, chopped
16 ounces fresh baby spinach leaves
1 pint cherry tomatoes
2 tablespoons GOLDEN BLOSSOM HONEY
1/4 teaspoon red pepper flakes
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Brush fish fillets with 1 teaspoon of olive oil. Sprinkle with salt and pepper. Grill or broil fish until just cooked through, a few minutes per side.
Meanwhile, heat 2 tablespoons olive oil in a large skillet. Add shallots and sauté 3 minutes. Add spinach and cook until wilted, stirring and adding more spinach until all is cooked. Move spinach to side of the skillet and add tomatoes. Sauté until tomatoes are heated through. Mix spinach and tomatoes together. Drizzle with honey and sprinkle with red pepper flakes. Stir.
To serve, spoon spinach and tomatoes on a plate. Top with a fish fillet.
Serves: 4
Meanwhile, heat 2 tablespoons olive oil in a large skillet. Add shallots and sauté 3 minutes. Add spinach and cook until wilted, stirring and adding more spinach until all is cooked. Move spinach to side of the skillet and add tomatoes. Sauté until tomatoes are heated through. Mix spinach and tomatoes together. Drizzle with honey and sprinkle with red pepper flakes. Stir.
To serve, spoon spinach and tomatoes on a plate. Top with a fish fillet.
Serves: 4
