Tilapia With Olive Salsa And Spinach Orzo Recipe

INGREDIENTS:

•  1 tbsp butter 
• 2 tilapia fillets, (about 1 lb/450 g total), halved lengthwise 
• 1 pinch salt 
• 1 pinch pepperOlive Salsa: 
• 1/4 cup cherry tomatoes, diced 
• 2 tbsp finely chopped Kalamata olives 
• 1 tbsp finely chopped fresh parsley 
• 1 tsp olive oil Spinach Orzo: 
• 1 cup orzo 
• 2 tspolive oil 
• 3 cloves garlic, minced 
• 8 cups baby spinach 
• 1 cup cherry tomatoes, quartered 
• 2 tbsp chopped fresh dill 
• 2 tbsp lemon juice 
• 1/4 tsp salt 
• 1/4 tsp pepper

INSTRUCTIONS:

1. Olive Salsa: In small bowl, combine tomatoes with olives, parsley and oil.
2. Spinach Orzo: In saucepan of boiling salted water, cook orzo according to package directions; drain and set aside.
3. In nonstick skillet, heat oil over medium heat; cook garlic, stirring, until softened, about 1 minute. Add spinach; cook, stirring, until wilted, about 3 minutes. Stir into orzo. Stir in tomatoes, dill, lemon juice, salt and pepper. Set aside.
4. Meanwhile, in nonstick skillet, melt butter over medium heat. Sprinkle tilapia with salt and pepper; cook until fish flakes easily with fork, about 3 minutes per side.
5. Top fish with salsa; serve with orzo.

Source: The Recipe File

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