Brown Butter Fish Florentine

Alyson Stringer (originally from Betty Crocker Quick and Easy Cookbook)
Yield: 4 servings

This recipe is so good and easy! Great summer dish, as it’s very light and you don’t have to have your stovetop on for very long, so less heat in the kitchen. It makes for a beautiful presentation as well. (April 2010)

1/4 cup all-purpose flour
1 lb tilapia fillets, about 1/2-inch thick, cut into 4 servings

1/2 tsp salt (I use sea salt) 

1 tsp lemon-pepper seasoning 

1/4 cup butter

1 (9oz) bag washed baby spinach

1/2 red bell pepper, cut into think slivers

1/4 cup slivered almonds, toasted

Mrs. Dash Southwest Chipotle seasoning 

Place flour in shallow dish. Sprinkle fish with salt and lemon pepper (and Mrs Dash, is using); dip in flour to coat. 

In 12-inch nonstick skillet, heat butter over medium heat (3-4 minutes) stirring constantly, until light golden brown. Add fish. Cook 6-8 minutes, turning once, until outside is browned and fish flakes easily with fork. Remove to plate; cover to keep warm. 

Add spinach and bell pepper to butter in skillet. (I seasoned with sea salt and Mrs Dash Southwest Chipotle.) Cook 2-4 minutes, stirring frequently, until tender. On 4 dinner plates, spoon spinach mixture; top with fish. Sprinkle with almonds.