INGREDIENTS:
- 1 tbsp butter
- 2 tilapia fillets, (about 1 lb/450 g total), halved lengthwise
- 1 pinch salt
- 1 pinch pepperOlive Salsa:
- 1/4 cup cherry tomatoes, diced
- 2 tbsp finely chopped Kalamata olives
- 1 tbsp finely chopped fresh parsley
- 1 tsp olive oil Spinach Orzo:
- 1 cup orzo
- 2 tspolive oil
- 3 cloves garlic, minced
- 8 cups baby spinach
- 1 cup cherry tomatoes, quartered
- 2 tbsp chopped fresh dill
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
- Olive Salsa: In small bowl, combine tomatoes with olives, parsley and oil.
- Spinach Orzo: In saucepan of boiling salted water, cook orzo according to package directions; drain and set aside.
- In nonstick skillet, heat oil over medium heat; cook garlic, stirring, until softened, about 1 minute. Add spinach; cook, stirring, until wilted, about 3 minutes. Stir into orzo. Stir in tomatoes, dill, lemon juice, salt and pepper. Set aside.
- Meanwhile, in nonstick skillet, melt butter over medium heat. Sprinkle tilapia with salt and pepper; cook until fish flakes easily with fork, about 3 minutes per side.
- Top fish with salsa; serve with orzo.
