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Ingredients
2 tablespoons olive oil, divided
3 garlic cloves, minced
2 (8-ounce) jars caponata (eggplant relish)
1 cup lower 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)
Instructions
3 garlic cloves, minced
2 (8-ounce) jars caponata (eggplant relish)
1 cup lower 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. Serves 6.
Recipe by Sharon Sanders, "Good Food Fast," April 2006.
Nutritional Information
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. Serves 6.
Recipe by Sharon Sanders, "Good Food Fast," April 2006.
Per serving: 370 calories, 14g fat, 42g prot., 19g carbs., 6g fiber, 450mg sodium.
