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This dish is light, refreshing, healthy and looks/tastes like you spent all day in the kitchen. Go ahead…wow ‘em!!
TILAPIA WITH SPINACH AND CANNELLINI BEANS
8 tbs extra-virgin olive oil
3 shallots, thinly sliced
12 oz. bag of fresh baby spinach
1 – 15 oz. can of cannellini beans, drained and rinsed
1/3 cup of chicken (or seafood) broth
S & P
6 (5-6 oz.) tilapia fillets (or any other whitefish)
Flour, for dredging
Lemon vinaigrette, for drizzle (see below)
Heat 2 tbls of oil in large skillet over medium heat and saut