Author adapted by Angela Litzinger from Connie Veneracion @ casaveneracion.com
Ingredients
6 - 6ouncetilapia fillets
4tablespoonsolive oil or coconut oil
3 1/3cupsonionthinly sliced
1 1/2tablespoonminced garlic
16ouncesmushroomscleaned and quartered
6cupsfresh cleaned spinach
1teaspoondried tarragon or thyme
salt and pepperto taste
3tablespoonslemon juice
Instructions
Heat oil in skillet over medium-high heat. Cook tilapia, seasoning with salt and pepper, until golden and cooked through. Set fish into one side of freezer pan.
In same skillet as tilapia was cooked, sauté onions until they are translucent. Add garlic and cook while stirring for one minute. Add mushrooms and tarragon or thyme. Cook, continuing to stir fry until mushrooms have released their juices and are cooked. Add spinach. Stir fry spinach just until wilted. Turn off heat. Season with salt and pepper, and drizzle with lemon juice. Toss to mix flavors. Put spinach- mushroom mixture on the other side of the freezer pan. Allow to cool. Seal removing as much air as possible, label, and freeze. Or divide and freeze in separate lunch sized freezer containers.