Pan Sauteed Tilapia With French Compound Butter And Wilted Spinach

6 tilapia fillets


salt and pepper

4-6 TBS French Compound Butter, recipe follows

1 TBS olive oil

1 bag fresh baby spinach, washed

1 tsp  good white wine vinegar


Pat fish dry with a paper towel. Salt and pepper.

Dredge tilapia through flour. Set aside.


In a large skillet add 1 TBS compound butter and 1 TBS olive oil and heat over medium heat. When butter is melted add tilapia and sautee for 4 minutes on each side. Remove fish and keep warm.


To skillet add an additional 1-2 TBS compound butter and melt. Add spinach and toss with tongs until just wilted, about 2 minutes. Splash with wine vinegar.


Plate tilapia resting on top of spinach.


Add a small slice (1/2 tsp)  of compound butter on top of tilapia.