Seared Tilapia with Garlic Sauteed Kangkong and White Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Tilapia with Garlic Sauteed Kangkong and White Rice

YOUR SOLIN GENERATED RECIPE

Seared Tilapia with Garlic Sauteed Kangkong and White Rice

Enjoy this Filipino-inspired dinner where tender seared tilapia fillets are paired with fragrant garlic-sauteed kangkong (water spinach) and a serving of fluffy white rice. The dish delights with a balance of savory flavors and vibrant textures, making it both nourishing and satisfying.

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NUTRITION

445kcal
Protein
41.6g
Fat
18.2g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 cups Kangkong (Water Spinach)

3 cloves Garlic

1 tbsp Olive Oil

1/2 cup Cooked White Rice

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the tilapia fillet and pat dry with a paper towel. Season both sides lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the tilapia. Sear the fish for about 3-4 minutes on each side until cooked through and golden, then remove from the pan and keep warm.

  • 3

    In the same skillet, reduce the heat to medium and add olive oil.

  • 4

    Add minced garlic (from about 3 cloves) to the oil and sauté until fragrant, being careful not to burn it.

  • 5

    Add the kangkong (water spinach) to the skillet and toss to coat with the garlic oil. Sauté for about 2-3 minutes until the leaves are wilted but still bright green. Season with a pinch of salt and pepper.

  • 6

    Plate the seared tilapia alongside the garlic-sauteed kangkong and serve with 1/2 cup of cooked white rice. Enjoy while warm.

Seared Tilapia with Garlic Sauteed Kangkong and White Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Tilapia with Garlic Sauteed Kangkong and White Rice

YOUR SOLIN GENERATED RECIPE

Seared Tilapia with Garlic Sauteed Kangkong and White Rice

Enjoy this Filipino-inspired dinner where tender seared tilapia fillets are paired with fragrant garlic-sauteed kangkong (water spinach) and a serving of fluffy white rice. The dish delights with a balance of savory flavors and vibrant textures, making it both nourishing and satisfying.

NUTRITION

445kcal
Protein
41.6g
Fat
18.2g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

2 cups Kangkong (Water Spinach)

3 cloves Garlic

1 tbsp Olive Oil

1/2 cup Cooked White Rice

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the tilapia fillet and pat dry with a paper towel. Season both sides lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the tilapia. Sear the fish for about 3-4 minutes on each side until cooked through and golden, then remove from the pan and keep warm.

  • 3

    In the same skillet, reduce the heat to medium and add olive oil.

  • 4

    Add minced garlic (from about 3 cloves) to the oil and sauté until fragrant, being careful not to burn it.

  • 5

    Add the kangkong (water spinach) to the skillet and toss to coat with the garlic oil. Sauté for about 2-3 minutes until the leaves are wilted but still bright green. Season with a pinch of salt and pepper.

  • 6

    Plate the seared tilapia alongside the garlic-sauteed kangkong and serve with 1/2 cup of cooked white rice. Enjoy while warm.