Warm Talapia Salad

I find culinary pleasure in taking ingredients I would traditionally use in a cold salad and cooking them. I’m not sure if it then looses its “salad” title, but for me it is still salad. Either way this was a terrific lunch, full of nutrition and delicious flavors. So quick to prepare, about ten minutes total. It was so good I prepared it two other times this week. 

This salad, once cooked, tasted very good chilled. Enjoy!

Ingredients

1 large piece of talapia

1/4 yellow onion, diced

1 cup white beans, cooked

1 roma tomato, cut into 1 inch pieces

2-4 pieces of marinated artichoke hearts

1tablespoon coconut oil

1 cup raw spinach

salt and pepper, to taste

Directions

In a medium, nonstick skillet, set to medium heat, melt coconut oil. Add diced onion and cook until translucent and just soft. Add in tomato cubes, artichoke hearts and beans. Stir in spinach, place talapia on top ingredients as if on a bed. Cover and cook to 2-3 minutes or until talapia begins to flake but not overcook.

To Plate: Assemble in “reverse” on your plate so salad is on top or on the said of the fish. top with a bit more pepper or some compound butter (if you just happen to have it latin’ around your fridge).