Leftover caponata makes this dish extraordinary.
-Recipe brought to you by Velveeta Shells and Cheese and Relish Magazine (relishmag.com)
Velveeta Shells and Cheese is a very versatile, smooth and creamy side dish that goes well with everything, including this Sicilian tilapia recipe. For this dish, you can use the jarred or canned variety of caponata if you desire, and any mild white fish fillets will do. Make this tonight with a side of Velveeta Shells and Cheese for a delicious dinner.
Makes 6 Servings
2 tablespoons olive oil, divided
3 garlic cloves, minced
2 (8-ounce) jars caponata (eggplant relish)
1 cup reduced-sodium chicken broth
1/4 cup raisins
2 1/2 pounds tilapia or other white fish fillets
1 (10-ounce) bag baby spinach leaves (4 cups, packed)
1. In a Dutch oven or large deep skillet, heat 1 tablespoon oil and garlic over medium heat for 1 minute. Add caponata, broth and raisins. Bring to a boil. Reduce heat to a simmer.
2. Place fish in the pan. Press lightly to submerge in the sauce. Cover with spinach. Drizzle with remaining 1 tablespoon oil. Cover and cook for about 8 minutes or until the fish is opaque in the center.
Per serving: 370 calories, 14g fat, 135mg chol., 42g prot., 19g carbs., 6g fiber, 450mg sodium
This delicious recipe is brought to you by Velveeta and Relish magazine.
For more recipes, visit our Recipe File.
By Sharon Sanders