• Ingredients: 28
  • Serves: 8

Chopped spinach with toasted sesame seeds with large bunches fresh spinach, stem ends and roots trimmed, rinsed well, oriental sesame oil, unseasoned rice vinegar, hot pepper sauce.


For the chimichurri dipping sauce:

  • 1/2 cup olive oil
  • 3 tbsps. white vinegar
  • 2 jalapeño peppers, seeded and diced
  • 1 small bunch flat leaf parsley, picked and chopped
  • 3 tbsps. chopped cilantro
  • 1 clove fresh garlic, finely chopped
  • 1 bay leaf
  • Sea salt

For fish

  • 6 pcs. skinless tilapia fillet or farm-raised striped bass fillets with skin
  • 1/2 tsp. salt
  • 2 tbsps. vegetable oil


  • 8 large eggs, separated
  • 1 1/2 cups sugar
  • 1/2 tsp. coarse salt
  • 6 ripe bananas, peeled, thinly sliced
  • Fresh mint sprigs
  • Lemon twists
  • Additional banana slices

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving


  1. Step 1 Place sesame seeds in heavy skillet; sprinkle lightly with salt. Stir over medium heat until seeds are light golden, about 6 minutes.

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  2. Step 2 Line large colander with kitchen towel. Pack spinach, with water still clinging to leaves, into heavy large pot.

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  3. Step 3 Cook over high heat until wilted but still bright green, turning spinach with tongs for even cooking, about 4 minutes.

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  4. Step 4 Transfer spinach to prepared colander. Cool slightly. Wrap towel around spinach and squeeze out as much moisture as possible.

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  5. Step 5 Transfer spinach to work surface and chop coarsely. Place in medium bowl. Add sesame oil, vinegar, and hot pepper sauce.

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  6. Step 6 Toss to blend evenly. Season to taste with salt and pepper. Sprinkle with sesame seeds. (Can be prepared 2 hours ahead.

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Nutrition information

Calories 53 Carbohydrates 2 g (1%)
Fat 5 g (7%) Protein 2 g (3%)
Saturated Fat 1 g (3%) Sodium 24 mg (1%)
Polyunsaturated Fat 2 g Fiber 1 g (5%)
Monounsaturated Fat 2 g Cholesterol 0