Asian-Inspired Tilapia with Spinach

August 21, 2016
Mary Bowers models marvelous mermaid fashion

Asian-Inspired Tilapia with Spinach

Just in time for the 2016 Day-Lee Foods World Gyoza Eating Championship!
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4


  • 1/2 cup low-sodium soy sauce
  • 4 tablespoons seasoned rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon semi-sweet white wine
  • 1 teaspoon brown sugar
  • 1 teaspoon mirin
  • 1/2 teaspoon fresh grated ginger
  • 1/4 teaspoon red pepper flakes
  • 6 tilapia fillets, washed & pat dry
  • 1 pound fresh spinach, cleaned & destemmed
  • 2 teaspoons sesame seeds, toasted


  • Combine soy sauce, vinegar, sesame oil, wine, brown sugar, mirin, ginger, and red pepper flakes. Mix well. Transfer ¼ cup of mixture to a large saucepan. Place fish in dish and spoon marinade over fish. Let stand 30 minutes.
  • Heat grill to medium-high direct heat. Oil the grill rack and grill fish for 3 minutes on each side, or until cooked through. Remove from heat, cover with foil, and set aside.
  • Meanwhile, heat the remaining marinade over medium heat until hot. Add half the spinach and cook 2 minutes until wilted. Add the remaining spinach and cook until wilted.
  • Transfer spinach to 4 serving plates, top with tilapia. Sprinkle with sesame seeds and serve. Steamed Jasmine rice makes a perfect side dish.


Copyright 2016        Colleen Topper         All Rights Reserved