Gluten-Free Greek Inspired Hot Tilapia Salad Recipe
If you love feta cheese, olives, fish, and salads of all kinds, then you will love this gluten-free Greek Inspired Hot Tilapia Salad recipe. It's an unconventional Greek salad where you cook all of the vegetables and proteins except the bed of spinach on which it will be served. It's a whole new (and delicious) way to think about salad.
Author: Deena Segal
Recipe type: Gluten-Free, No Sugar Added, Primal
Serves: 5
Prep time:
Cook time:
Total time:
Ingredients
- 1 pint cherry tomatoes, stems removed
- ½ teaspoon minced garlic
- ½ cup pine nuts
- ¼ cup black olives, chopped
- 1 tablespoon olive oil
- 2 tablespoons butter, melted
- 2 pounds Tilapia, cut into 5 fillets
- 1 large egg, lightly beaten
- ⅓ cup heavy cream
- 4 ounces feta cheese, crumbled
- ⅛ teaspoon ground red pepper
- 1 16-ounce package baby spinach, prewashed
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- ⅛ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400° F.
- Quickly saute the cherry tomatoes, garlic, pine nuts and chopped olives in the olive oil over medium-high heat, stirring and flipping them constantly until the pine nuts just begin to brown.
- Transfer the tomatoes, pine nuts, and chopped olives to a dish and set aside.
- Add the butter to the skillet and cook the fish over medium-high heat on each side or until lightly browned.
- Transfer the fish to an 8-inch by 13-inch glass baking dish.
- Combine the egg and the heavy cream.
- Stir in the feta cheese and the ground red pepper.
- Pour the mixture over the fish, then sprinkle the tomatoes, garlic, pine nuts, and olives.
- Bake uncovered at 400° F for 15 minutes, or until the fish flakes easily with a fork.
- While the fish is baking, wash and dry the spinach, removing any stems. Divide the spinach evenly between four dinner plates.
- Remove the fish from the oven and slide the fish onto the bed of spinach. Sprinkle the cooked fish with the parsley, lemon juice, and black pepper.
- Serve immediately with Greek Vinaigrette Salad Dressing on the side for those who wish to use it.
Notes
VARIATIONS
Now, not everyone is a fan of feta cheese. You can substitute Parmesan or even cheddar cheese in this recipe. I have, at times, divided the sauce in half before pouring it over the fish. One-half of the sauce gets feta cheese; the other half gets Parmesan.
Now, not everyone is a fan of feta cheese. You can substitute Parmesan or even cheddar cheese in this recipe. I have, at times, divided the sauce in half before pouring it over the fish. One-half of the sauce gets feta cheese; the other half gets Parmesan.
Nutrition Information
Serving size: 1 Fillet Calories: 542 Fat: 32g (278 Calories from Fat) Trans fat: 0g Carbohydrates: 9g Sugar: 0g Sodium: 539mg Fiber: 3g Protein: 59g
Leave a Reply