Recipe by Chef Nick Wallace
INGREDIENTS
4 – 4 oz Tilapia fillets
1 pinch salt and pepper to taste
1 oz garlic powder
1 tbsp olive oil
DIRECTIONS
Rinse Tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt, pepper and garlic.
Heat the olive oil in a skillet over medium-high heat. Place the Tilapia fillets in the skillet and cook until the fish flakes easily with a fork, about 4 minutes per side. Serve with sautéed spinach and the mango chutney sauce.
Prep: 10 mins Cook: 8 mins 4 Servings
Sautéed Spinach
INGREDIENTS
2 large bunches of spinach, about 1 lb
2 Tbsp extra virgin olive oil
3 cloves garlic, finely chopped
Salt to taste
DIRECTIONS
Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.
Add spinach to the skillet, packing it down to fit within the pan. Use a spatula to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Turn the spinach mixture several times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for several minutes or until the spinach is wilted.
Drain any excess liquid from the pan. Add a little more olive oil, sprinkle with salt to taste if you desire. Serve with the Tilapia.
Prep time: 5 mins Cook: 5 mins 4 Servings
Mango Chutney
INGREDIENTS
1 Tbsp olive oil
2 cloves garlic minced
1/2 medium yellow onion, diced
2 tsp grated fresh ginger OR 1 tsp dry ground ginger
1 tsp honey
1/2 cup white vinegar
1 tsp mustard seeds
4 oz water
1/2 tsp cumin
1/2 tsp red pepper flakes
1/4 tsp cinnamon
4 cups of Dole® Frozen Mangoes
DIRECTIONS
Heat oil in a small saucepan over medium heat, then sauté garlic, onion, and ginger until onions are slightly translucent, about 5 minutes.
Add the onion mixture to a medium saucepan along with the rest of the ingredients. Stir well and bring to a gentle simmer over medium/low heat. Cook uncovered for 1 hour, stirring occasionally.
Mash with a fork or potato masher any remaining large mango chunks. Serve warm or chilled over pan-seared chicken or fish, or add to tacos and burritos.
Prep: 15 mins Cook: 1 hr 2 Servings
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