Guys, I've got a problem. Ever since I discovered this goat cheese I've been putting it on everything. I tell myself it's the probiotics my body is craving, but I think there might be something else not on the label to make it addictive. Maybe it's just because it's cheese, but I love the stuff. So much so, I purchased every type available to serve at @modprobe's super fancy mansion warming party last night. But this recipe is a simple one: garlic basil butter tilapia served over spinach, all with my favorite goat cheese and some bacon pieces sprinkled over top. Think of it like a hot garlic tilapia spinach salad.
For bonus flavor, I added some chopped basil to the garlic in the pan, just before adding the fish. It made it get slightly crispy so there were crisp bits of basil. I also sprinkled some raw on top for added complex flavor.
What you need:
100g bacon pieces, chopped and fried
2 tilapia filets
4 large garlic cloves, sliced
1/3 cup butter
salt
fresh spinach
goat cheese con ceniza, that is with ashes
fresh basil
1) Melt the butter in a frying pan on low until melted, then add the sliced garlic. Saute on low just until it starts to turn color, then add half the chopped basil. I used a non-specific amount, just a small handful.
2) Put the fish on top then season with salt and pepper and turn the heat to medium high.
3) Allow to cook on the first side until the garlic starts to turn and all the edges of the filets are white on the edges,
4) Flip and cook until the internal temperature hits 160 degrees fahrenheit then remove from the heat.
5) Pile up a handful of fresh spinach, preferably baby spinach onto a plate. Put one breast on top with some of the fried basil and garlic sauce.
6) Sprinkle bacon evenly over and goat cheese to taste and enjoy!
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Thanks for all the love and support, until next time!