Talapia and Greens Pan Steamed

•4 pieces of Talapia

•Greens to fill half of large fry pan

(Your favorite dark greens: mustard,

spinach, swiss chard, collards, ect.)

•1 tomato

•1/3 cup of white wine

•2 talblespoons balsamic vinegar

•2-3 leaves of fresh basil

•1 teaspoon of olive oil

•squeeze of lemon juice

This is a Very quick recipe. It is also very healthy and extremely low in fat. The olive oil is optional, if you want to stay Low fat.

Wash and rinse greens, fill 2/3 of a large skillet with greens. We sometimes mix various greens from the garden. This adds interesting variations to the texture and flavor. Spread talapia fillets on top of the greens (fresh or frozen).

Dice tomato and sprinkle atop fish and greens. Pour wine over all of this and add remaining ingredients.

Cover and cook at medium to high heat till the greens drop. Use a spatula to lift each piece of fish with greens and tomato out of pan to dish. Salt or pepper to taste.

Serve with a slice or two of your favorite breadmaker white bread recipe and a glass of Portugese Vinho Verde or German Reisling Kabinett.

Talapia is a fresh water fish and has the very mild flavor of say, catfish. As a child we most ly breaded and pan fried our lake fish in oil. This recipe has that fresh fish flavor without the heavy oil and breading. The steamed greens/tomato adds a great new dimension to the fish flavor. I've never had an issue with bones from the Talapia fillets I've purchased. Enjoy.