So my favorite part about this dish is how the flavors all work together. First of all, spinach and cranberries were a match made in heaven! Secondly, and most importantly, goat cheese goes perfectly well with a light, mellow fish such as tilapia. I once saw on a show, and have made it myself, tilapia with goat cheese pucks, where both were breaded and pan fried then served on a bed of spinach. YUM!
Yesterday I found myself at Your Dekalb Farmer's Market in North Decatur and I had the most spectacular time! They had large tanks packed with live tilapia and catfish and blue crabs. BUT I didn't want to reach my hand in and grab a whole fish (they don't let you do that anyways) and there was a long line at the fish counter so I grabbed some at Publix on the way home.
Tilapia with Spinach Salad
1-2 Tilapia filets
1/2 c flour (I used whole-wheat of course) seasoned with salt and pepper
3-4 Tbls veg oil
handful of walnuts (toasted) and craisins
1-2 oz goat cheese
Newman's Own Oil and Vinegar Dressing
1. Heat oil in a large skillet. Combine flour with salt and pepper on a plate. Run the filets under water and shake off excess. Coat with flour on the plate.
2. Once the skillet it hot, cook the tilapia for about 4-5 minutes on each side (depending on the thickness). While it is cooking, mix together the salad. Break up small chunks of goat cheese on top or mix in.
3. Take out fish, sprinkle with more salt (if desired) and serve on top or along side the salad.