Attilios Italian Classic Rare Beef Salad - Chef Recipe by Shawn Sheather
Char-grilled beef fillet rested in Attilios marinade over a cherry tomato, olive and feta salad.
Spinach Artichoke Dip:
1 fresh jalapeño, seeded and diced
2 cups nonfat Greek yogurt
225 g reduced fat cream cheese
2 Tbs butter
1 1/2 cups Parmesan cheese
425 g artichoke hearts, drained and lightly chopped
280 g bag frozen spinach, thawed and drained*
3 garlic cloves, diced
1 Tbs olive oil
2 Cod fillets, fresh or thawed
7 Kalamata olives, chopped
*Make sure to squeeze out all the liquid before using. Doing it in sections will enable you to remove as much liquid as possible from the thawed spinach.
Spinach Artichoke Dip
Add diced jalapeño to medium saucepan over medium-high heat, stirring occasionally until fragrant and a bit softer in texture. Add remaining ingredients to the pan. Cook until cheese has melted, stirring often. Once everything has blended together and has become easier to stir, allow to slightly bubble for a few minutes then remove from heat and set aside.
Heat olive oil large skillet over medium-high heat. Add cod to pan and cook for 4-5 minutes, then flip and cook for another 4-5 minutes.
When cod is finished, remove and plate. Now, take a spoonful (or as much as you’d like!) of the spinach artichoke spread and place it over the top of each cod. Sprinkle kalamata olives over each piece of fish. Serve with your favorite side.
Credits: Lemon and Olives