Ingredients:
1 lb fresh Tropical™ Tilapia fillets
1/2 cup finely chopped almonds
1/2 cup finely chopped pecans
1 Tbls. finely chopped parsley
2 Tbls. bread crumbs
2 eggs, beaten
1 scallion, finely chopped
2 Tbls. olive oil
2 garlic cloves, finely chopped
1 lb fresh spinach, cleaned & chopped

Directions:
Heat 1 Tbls. olive oil in a non-stick skillet over high heat, stir in garlic and scallions and sauté for 2 minutes, stirring constantly. Add spinach and cook for an additional 3 minutes, just until wilted then transfer to a platter and set aside. Keep warm.

Heat 1 Tbls. olive oil in a non-stick skillet over medium high heat. Combine the almonds, pecans, parsley and bread crumbs in a shallow dish. Break eggs into a separate shallow dish and beat. Dredge tilapia in eggs and then roll in the nutty mixture until thoroughly coated. Sauté tilapia about 2 minutes on each side until it's cooked through and the coating is browned.

Place tilapia on top of wilted spinach, sprinkle with lemon juice and serve immediately.