Caveman Cuisine: Tempting Tilapia

My wife and I actually ate this for breakfast.  It's that good.


6 fresh tilapia fillets
1 10oz bag organic baby spinach
1/2 small red onion (sliced)
4-5 small white mushrooms (sliced)
1/2 cup white wine
1/2 cup chicken stock
2 tbsp pastured butter
1-2 tsp Mrs. Dash
Fresh ground black pepper
1/2 lemon


Season the tilapia fillets liberally with Mrs. Dash and black pepper.  In a large saute pan, melt 1 tbsp of butter over medium heat.  Add the tilapia fillets and cook for about 2 minutes on each side (flipping once when they no longer "stick").  remove the fillets and set aside.

Melt the remaining tbsp of butter and add the onions and mushrooms.  Cook for about 5-6 minutes (until caramelized) and add spinach.  Cook the spinach until it wilts (about 2 minutes) and add the back the tilapia fillets.  

Add the white wine, chicken broth, and bring to a boil.  Reduce the heat to a high simmer and squeeze the lemon juice over the tilapia.  Simmer uncovered for an additional 10-15 minutes to reduce the cooking liquid down to a few tablespoons.

Serve with "Tres Fructos Secos".

Yield: 3 perfect portions

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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  1. This looks great. My wife and I also eat fish for breakfast!

  2. That's awesome! It's good to know that we're not the only ones :)