Tilapia have very low levels of mercury,as they are fast-growing, lean and short-lived, with a primarily vegetarian diet, so do not accumulate mercury found in prey. Tilapia are low in saturated fat, calories, carbohydrates and sodium, and are a good protein source. They also contain vitamin B-12 and trace minerals such as phosphorus, niacin, selenium, and potassium.
Black pepper adds more than just flavor, it is also good for digestion. Spinach is a cruciferous vegetable, and 4 servings a week of this class of vegetable helps ward off cancer causing cells.
As a side note, this recipe is great nutritional support for those who suffer with Schizophrenia (Read More Here: Nutritional Hope for Schizophrenic Patients).
Here is what you will need for our featured recipe:
8 oz. spinach leaves, trimmed
1 ½ lbs.Tilapia fillets, cut 6 ways
½ tsp. salt
½ tsp. black pepper
6 tbsp. butter, melted
Heat oven to 400 degrees
Cook spinach in large saucepan on low heat until just wilted. Drain and cool. Squeeze excess liquid from spinach; chop finely. Combine spinach and feta in medium bowl.
Cut lengthwise pocket down 1 side of each cut Tilapia, being careful not to cut through. Pack 1/3 cup spinach mixture into each pocket. Sprinkle with salt and pepper.
Source of information about Tilapia: Wikipedia, The Free Encyclopedia
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