Chili Dilly Tilapia Florentine

Flavored with Tex-Mex notes of chili, chipotle and salsa, and cooled with sour cream and lemon. An exciting ying and yang for a simple piece of Tilapia.

4 tilapia fillets

dried dill weed

chili powder

1 Tbsp butter plus 1 Tbsp olive oil

5 oz fresh baby spinach

8 oz baby portabello mushrooms, sliced

dash chipotle chili powder

Garnish:

1 cup green salsa

fresh cilantro leaves

lemon wedges

sour cream

Season the tilapia with the dill and chili powder and salt and pepper to taste.

Tip mushrooms into a skillet with a dash of olive oil. Heat over medium-high heat until they have released all the water they will. Remove to a bowl after they have browned up a bit. Add the spinach and another dash olive oil if necessary and wilt the spinach. Turn the mushrooms back into the spinach mixture and season lightly with the chipotle chili powder. Heat through.

Heat butter and oil in a large non-stick skillet. Add the tilapia and brown gently on the seasoned side. Gently flip and brown on the other side.

Distribute the spinach mixture evenly among 4 plates as a bed for the fish. Top with a Tilapia fillet. Garnish with salsa, cilantro, sour cream and lemon wedges.

Serves 4.

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