[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/share-dev.upmc.com\/2014\/07\/sauteed-spinach-tilapia-recipe\/#Article","mainEntityOfPage":"https:\/\/share-dev.upmc.com\/2014\/07\/sauteed-spinach-tilapia-recipe\/","headline":"Recipe: Sauteed Spinach & Tilapia","name":"Recipe: Sauteed Spinach & Tilapia","description":"Today is Fresh Spinach Day! Try this saut\u00e9ed spinach and tilapia recipe for your next family meal.","datePublished":"2014-07-16","dateModified":"2022-08-17","author":{"@type":"Organization","@id":"https:\/\/www.upmc.com\/","name":"UPMC","url":"https:\/\/www.upmc.com\/","sameAs":"https:\/\/share-dev.upmc.com\/upmc\/","parentOrganization":"UPMC"},"publisher":{"@type":"Organization","name":"UPMC HealthBeat","logo":{"@type":"ImageObject","@id":"https:\/\/share-dev.upmc.com\/wp-content\/uploads\/2019\/04\/UPMC-HealthBeat-Logo.png","url":"https:\/\/share-dev.upmc.com\/wp-content\/uploads\/2019\/04\/UPMC-HealthBeat-Logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/share-dev.upmc.com\/wp-content\/uploads\/2014\/07\/sauteed-spinach-tilapia-recipe.jpg","url":"https:\/\/share-dev.upmc.com\/wp-content\/uploads\/2014\/07\/sauteed-spinach-tilapia-recipe.jpg","height":867,"width":2000},"url":"https:\/\/share-dev.upmc.com\/2014\/07\/sauteed-spinach-tilapia-recipe\/","about":["Nutrition"],"wordCount":181,"keywords":["fish","Fresh Spinach Day","heart healthy","recipe","spinach","tilapia","Weeknight Dinner Recipes"],"articleBody":"Today is Fresh Spinach Day! This leafy green contains vitamin A, potassium, and folate, so it’s a tasty way to stay healthy. Try this saut\u00e9ed spinach recipe for your next family meal!DirectionsPineapple chutneyIn a saucepan, combine pineapple, brown sugar, orange juice, raisins, onions, and a dash of salt.Bring to a boil and simmer for 3 minutes.Cool quickly (per HACCP) to internal temperature of 40 F or below for service. (Use within three days.)Tilapia filetsPlace\u00a0fish filets on baking pans and top each fillet with 2 tablespoons chutney.Bake in a 375 F convection oven for 15 minutes or until the minimum internal temperature is 145 F for 15 seconds. Serve immediately. (If left over, do not reuse.)Saut\u00e9ed spinachHeat skillet over medium heat. Add oil and garlic. Saut\u00e9 quickly (do not brown).Add spinach, and saut\u00e9 just until tender.Season with salt and pepper. Hold hot at 140 F or above for service. (If left over, do not reuse.)(Source: Mindful by Sodexo)Editor's Note: This recipe was originally published on July 16, 2014, and was last reviewed on June 7, 2022."},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"2014","item":"https:\/\/share-dev.upmc.com\/2014\/#breadcrumbitem"},{"@type":"ListItem","position":2,"name":"07","item":"https:\/\/share-dev.upmc.com\/2014\/\/07\/#breadcrumbitem"},{"@type":"ListItem","position":3,"name":"Recipe: Sauteed Spinach & Tilapia","item":"https:\/\/share-dev.upmc.com\/2014\/07\/sauteed-spinach-tilapia-recipe\/#breadcrumbitem"}]}]