Crispy Tilapia over Wilted Spinach

    Home / Recipe / Crispy Tilapia over Wilted Spinach

Aug 26, 2015


Crispy Tilapia over Wilted Spinach

Posted in : Spinach, Tilapia on by : globalwebdesign

Crispy Tilapia over Wilted Spinach
Send to friend Send to friend Bookmark this recipe Printer-friendly version

Yield Servings
Author 3rd Annual Plugrá Magnifique Recipe Contest
Prep time 15 minutes
Cooking time 15 minutes
Total time 30 minutes


This recipe really pumps up the flavor combos that compliment tilapia so well. The fish is high in protein and relatively mild, so it pairs well with highly flavored sauces and sides.


  • Soy-Ginger-Lime Wasabi Butter Sauce
  • 2 teaspoons shallots, finely minced
  • 1 slice fresh ginger, small
  • 1 tablespoon Butter unsalted
  • 2 teaspoons lime juice, freshly squeezed
  • 2 teaspoons rice-wine vinegar
  • 1/2 cup white wine
  • 1/4 pound butter (unsalted) cubed
  • 1/4 cup soy sauce
  • 1 teaspoon wasabi paste
  • Crispy Tilapia
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs, beaten
  • 1 cup Panko breadcrumbs
  • 6 tilapia fillets, 4 to 5 ounces each, washed and patted dry
  • 2 tablespoons Butter unsalted
  • 2 tablespoons olive oil
  • Wilted Spinach
  • 1 tablespoon shallots, finely minced
  • 2 tablespoons Butter unsalted
  • 2 6-ounce bags baby spinach
  • salt and pepper to taste


Soy-Ginger-Lime Wasabi Butter Sauce
  1. In a saucepan, saute shallots, ginger and 1 tablespoon butter over medium heat until fragrant, about 1 to 2 minutes.
  2. Add lime juice, white wine vinegar, and white wine and cook to reduce by about a half, about 5 to 6 minutes.
  3. Remove ginger slice and remove pan from heat. Add cubed butter into mixture a piece at a time and whip into reduction.
  4. Whisk in remaining ingredients until combined.
Crispy Tilapia
  1. In a shallow dish, combine flour, salt and pepper.
  2. In a second shallow dish, place the beaten eggs. In a third shallow dish, place the Panko breadcrumbs. Dredge a tilapia fillet first in the flour mixture and shake off any excess. Dip the fillet into the egg; coat completely with Panko breadcrumbs.
  3. Heat a mixture of butter and olive oil together in a large skillet over medium-high heat. Pan-fry the fillets until crispy and golden, about 2 to 3 minutes per side.
  4. Remove from heat and keep warm.
Wilted Spinach
  1. In a large frying pan over medium-high heat, saute the shallots in the butter until softened and fragrant, about 2 minutes.
  2. Add the spinach and cook until just wilted, about 1 to 2 minutes. Season with salt and pepper to taste.
To Serve
  1. Place tilapia over the wilted spinach. Drizzle a little bit of sauce over the fillet and spinach and spoon a generous amount around the edge of the plate.