Tilapia with Chick Peas and Spinach Pesto

Trying to get more Omega-3 Fatty Acids into your diet? Well, Chef Jeremy has a recipe to help you out! This tilapia with Chick Peas, Butternut Squash, and Spinach Pesto is full of DHA, EPA, and ALA. 



1 piece of Tilapia
1 Butternut squash
2 1/2 Cups of Spinach
2 Cloves of Garlic
1/2 Cup of Walnuts
1/2 Cup Romano or parmesan cheese
Salt and Pepper to taste
1 Cup and 3 Tablespoons Canola/Olive oil
1 Cup of Chick Peas
1 Tablespoon Fresh Parsley rough chopped


Butternut Squash

Cut top off Butternut squash and peel. Scoop out seeds, then slice into julienne pieces (long, thin). Drop pieces into a pot of salted boiling water (8 parts water to 1 part squash) for 1 minute to set color and texture. Cook to al dente. Remove from pot and add squash to ice water to blanche.

Spinach Pesto

Blanche 2 1/2 cups of Spinach for 10-20 seconds in boiling water, remove and add to ice water. In a high speed blender or food processor combine Spinach, Garlic, Walnuts, and Romano. Blend together and slowly drizzle in 1 cup of Canola/Olive oil. Add Salt and Pepper to taste. Mix all but 1 tablespoon of pesto with Squash.


Add 2 Tablespoons of Canola/Olive oil to sauté pan over high heat. Season both sides of fish with salt and pepper, Sear both sides of the fish until light brown in color, finish cooking over medium heat 2-3 minutes.

Chick Peas

Heat skillet over medium high heat, add 1 Tablespoon of Canola /Olive oil , garlic, 1/4 teaspoon of black pepper and chickpeas. Cook until lightly caramelized, add parsley and remove from heat. The chickpeas are used as a pillow for the fish with Squash and a dollop of Pesto to the side.