Grilled Tilapia with Spinach

Instructions

1. 1

   Preheat your grill to medium-high heat. Pat the tilapia fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil. Season with half the sea salt, black pepper, and red pepper flakes.

   Tip: Dry fish prevents sticking to the grill grates and promotes better browning.

2. 2

   Grill the tilapia fillets for 4-5 minutes per side until the flesh is opaque and flakes easily with a fork. Transfer to a serving platter and drizzle with lemon juice from the halved lemon.

   Tip: Don't flip the fish more than once to maintain its delicate structure.

3. 3

   While the fish cooks, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

   Tip: Avoid browning the garlic too much as it can become bitter.

4. 4

   Add the fresh spinach to the skillet in batches, stirring constantly until completely wilted, about 3-4 minutes total. Season with the remaining salt and pepper.

   Tip: Spinach releases moisture as it cooks, so don't worry if it seems like too much initially.

5. 5

   In a small bowl, combine the panko breadcrumbs, melted butter, grated parmesan cheese, and lemon zest. Toss until the mixture resembles coarse crumbs.

   Tip: This topping adds a delightful textural contrast to the tender fish.

6. 6

   Divide the wilted spinach among four serving plates and top each portion with a grilled tilapia fillet. Sprinkle the panko-parmesan topping generously over each fillet.

   Tip: Serve immediately while the fish and spinach are still warm.