xiaoxl/recipe_data huggingface dataset:
Garlic Macaroni and Cheese


Ingredients:
unsalted butter, fresh chives, garlic, olive oil, pasta, unsalted butter, all-purpose flour, cheddar cheese, parmesan cheese, mustard powder, salt, ground black pepper

Directions:
Make the crumb topping:
Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
Make the pasta and sauce:
Preheat the oven to 400ºF.
Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes.
Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.
Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.
In a large, heavy saucepot (such as a Dutch oven], melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.] Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking]. Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.
Additional Notes:
The garlic head can be roasted, and the garlic gloves mashed, 1 day in advance. Store the garlic paste, covered, in the fridge.
The macaroni and cheese can be baked in a large baking dish or several smaller ramekins for individual servings.
Simple BBQ Sauce


Ingredients:
catsup, water, vinegar, brown sugar, Worcestershire sauce, cayenne pepper

Directions:
In medium heavy saucepan combine all ingredients.
Bring to a boil, stirring constantly, reduce heat.
Simmer uncovered for 10 to 15 minutes or until thickened to desired consistency.
To store, place in airtight glass container in the refrigerator for up to 2 weeks.
Pistachio Cranberry Almond Butter Bark


Ingredients:
butter, almond butter, maple syrup, salt, vanilla extract, cranberries, pistachios

Directions:
Melt coconut oil and almond butter in a saucepan over low heat.
Mix in maple syrup, vanilla and salt.
Transfer mixture to the fridge for 10 minutes to firm up.
Transfer mixture to a pan lined with parchment and sprayed. Spread in an even layer.
Sprinkle on toppings.
Transfer to the refrigerator for 1 hour, until set.
Break into pieces and enjoy!
The Marv Albert


Ingredients:
"irish cream"

Directions:
"Fill glass with 3 oz of Bailey's Irish Crème, then add 1 oz of Southern Comfort, followed by mixing in 1 oz of Buterscotch Schnapps."
Brown Sugar and Spice Dry Ham Rub
Category: side-dish
By sweetaddiction

I created this recipe when frustrated by the packets of glaze that came with spiral hams bought at the grocery store. It is sweet, with the perfect amount of spice, and makes a nice crust on the outside of the ham, similar to the famous ham store's. This recipe makes enough to cover a 3 to 5 pound ham. Store in an airtight tin if not using immediately.

Ingredients:
1 cup packed brown sugar
2 teaspoons pumpkin pie spice
½ teaspoon mustard powder
¼ teaspoon onion powder
freshly ground black pepper to taste

Directions:
Mix together brown sugar, pumpkin pie spice, mustard powder, onion powder, and pepper in a bowl until well blended. Makes enough rub to cover one 3 to 5 pound ham. To be sure sugars form a crust, do not cover the ham during cooking. If not using immediately, store in an airtight tin.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 1/2 cups

Calories: 71.5
Fat: 0.1 g
Carbohydrates: 18.2 g
Sugars: 17.8 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 5.3 mg
Tuna Egg Salad Bento Box
Category: salad
By Lela

A whimsical bento box with tuna egg salad in a tomato with cucumber, carrot flower cut-outs, and strawberry banana pineapple kebabs. Add a heart-shaped hard boiled egg and black olives to round out the bento box.

Ingredients:
1 (5 ounce) can water-packed tuna, drained and flaked
½ cup canola mayonnaise
1  hard-boiled egg, chopped
2 tablespoons finely chopped sweet onion
2 tablespoons chopped hamburger dill pickle chips
¼ teaspoon salt
2  tomatoes
1  banana, sliced
2 tablespoons lemon juice
toothpicks
1 (4 ounce) can pineapple chunks, drained
6  strawberries
2  carrots, divided
2  cucumbers, divided
black olives
1  hot hard-boiled egg, peeled

Directions:
Combine tuna, mayonnaise, chopped egg, onion, pickle chips, and salt in a bowl to make tuna-egg salad. Place tomatoes on a flat work surface. Cut slits from the top towards the bottom to make partial wedges. Fill tomatoes with tuna salad. Dip banana slices in lemon juice. Thread a toothpick through a banana slice, pineapple chunk, and strawberry. Repeat assembling kebabs with the remaining fruit. Cut 1 carrot and 1 cucumber into 3/4-inch circles. Cut each carrot slice into the shape of a tulip using a small knife. Trim cucumber slices into leaves. Thread a leaf through a toothpick; insert a tulip on top. Repeat with the remaining leaves and tulips. Cut the other carrot and cucumber into 1/2-inch slices. Cut out mini carrot and cucumber flowers using a mini flower-shaped vegetable cutter. Place the hot egg in a heart-shaped egg mold; close the lid slowly and tightly. Soak the mold in a bowl of cold water for 10 minutes. Remove egg and drain on a paper towel. Arrange tuna-egg salad, fruit kebabs, tulips, carrot and cucumber cut-outs, and heart-shaped eggs in a bento box.

Prep time: 50 mins
Total time: 1 hr
Yields: 1 bento box

Calories: 1164.9
Fat: 60.3 g
Saturated fat: 11.2 g
Carbohydrates: 114.1 g
Sugars: 65.4 g
Dietary fiber: 17.9 g
Protein: 56.4 g
Cholesterol: 503.8 mg
Sodium: 2470.7 mg
Cuban Water Bread
Category: bread
By Sandy

This recipe is from my mom. Makes a very crusty bread. You can substitute half of the flour amount with whole wheat flour.

Ingredients:
2 ¼ teaspoons active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
1 tablespoon salt
8 cups all-purpose flour
1 tablespoon cornmeal
1 tablespoon sesame seeds  (Optional)
2 tablespoons cold water

Directions:
In a large bowl dissolve the yeast in the warm water or potato water. Add sugar and salt and mix well. Stir in 7 cups of the flour. On a well-floured surface, knead dough for 7 minutes, incorporating in the last cup of flour. Place dough in a greased bowl. Let rise until doubled. Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle cornmeal on greased baking sheet; place loaves on top. Slash top with a sharp knife. Cover, and let rise until almost doubled. Brush top of loaves with cold water. Sprinkle with sesame seeds, if desired. Place in a cold oven. Turn oven to 400 degrees F (200 degrees C). Bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water.

Yields: 2 loaves

Calories: 158.3
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 32.8 g
Sugars: 0.6 g
Dietary fiber: 1.3 g
Protein: 4.5 g
Sodium: 291.8 mg
Balsamic Green Beans


Ingredients:
sugar, olive oil, green beans, shallot, garlic cloves, salt, water, butter

Directions:
Add 1 tbsp balsamic vinegar to sugar, mix and set aside.
Heat a skillet on high heat, add oil.
Add garlic, shallots and green beans, salt and pepper; stir fry for a few minutes until beans start to shrivel.
Reduce heat to low, add water and balsamic mixture and cover, cook for 5 minutes more.
Stir in remaining balsamic, add butter and almonds, swirling pan to blend.
Bacon Wrapped Barbeque Shrimp
Category: meat-and-poultry
By Jan

These are spicy and wonderful! As close as I can get to a restaurant version that I am addicted to. Serves 2 as an entree and 4 as an appetizer.

Ingredients:
16 large shrimp, peeled and deveined
8 slices bacon
barbeque seasoning, to taste

Directions:
Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame. Preheat the oven to 450 degrees F (230 degrees C). Line a jelly roll pan with extra heavy duty foil, and place baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning. Turn and sprinkle second side. Set aside for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in. Bake in the preheated oven until bacon is crisp and shrimp are tender, 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil--you can throw that away and only have to scrub the rack.

Prep time: 20 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 2 to 4 servings

Calories: 160.4
Fat: 10.5 g
Saturated fat: 3.4 g
Carbohydrates: 0.3 g
Protein: 15.1 g
Cholesterol: 83.3 mg
Sodium: 627.1 mg
Tonnato Sauce
Category: appetizers-and-snacks
By Chef John

I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since. I don't often serve it with the traditional veal, but ironically that's the only thing I don't serve it with. Tonnato sauce is tremendous as a spread and equally impressive as an all-purpose, all-world dip.

Ingredients:
1 (7 ounce) jar olive oil-packed tuna, oil reserved
⅔ cup mayonnaise
6  oil-packed anchovy fillets
¼ cup extra-virgin olive oil, or more to taste
3 tablespoons lemon juice, or more to taste
2 tablespoons drained capers
1 clove garlic, minced, or more to taste
1 pinch cayenne pepper
salt and freshly ground black pepper to taste

Directions:
Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 cups tonnato sauce

Calories: 126.3
Fat: 12 g
Saturated fat: 1.8 g
Carbohydrates: 0.7 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 4.2 g
Cholesterol: 7 mg
Sodium: 192.6 mg
Tomato Mayonnaise


Ingredients:
tomatoes, egg, salt, white pepper, cayenne pepper, tomato paste, lemon juice

Directions:
Puree the tomato pulp and set aside.
In a bowl,start by beating the egg,salt,white pepper and cayenne pepper together with 1 tablespoon of the oil.
Continue whisking in the oil 1 tablespoon at a time until the sauce has emulsified and all of the oil is incorporated into the sauce.
Fold in the pureed tomato and the tomato paste.
Add the lemon juice and adjust seasonings to your taste.
Store tomato mayonnaise tightly covered in the refrigerator.
Peanut Butter  Macaroons


Ingredients:
sugar, corn syrup, peanut butter

Directions:
heat  but dont boil  the syrup and sugar, add peanut butter, mixture will be thick and it scorches easily, add corn flakes, will be a little hard to mix in flakes but when cool sets up great, drop on greased wax paper, do not bake.
Uncle Bill's Oatmeal Cookies


Ingredients:
margarine, canola oil, granulated sugar, brown sugar, eggs, vanilla extract, all-purpose flour, salt, cream of tartar, baking soda, coconut, coconut, pecans

Directions:
Preheat oven to 350 degrees F.
In a mixing bowl, cream margarine, oil, granulated sugar and brown sugar.
Add eggs, vanilla extract and beat well.
In a separate mixing bowl, combine flour, salt, cream of tartar and baking soda.
Stir flour mixture into creamed mixture.
Stir in grape-nuts cereal, rice krispie cereal, rolled oats, both coconut and chopped pecan nuts; mix well to incorporate.
Drop by tablespoons on an ungreased baking sheet; flatten slightly with a fork.
Bake in preheated 350 F oven on lower rack for 5 minutes.
Move to middle rack and finish baking, about 5 to 8 minutes longer or until lightly browned.
Remove from baking sheet and cool on wire racks.
Peach Custard Pie


Ingredients:
sour cream, sugar, all-purpose flour, vanilla extract, all-purpose flour, sugar, unsalted butter

Directions:
Place prepared unbaked pie shell in the freezer for 15 minutes; preheat oven to 425°.
In a large mixing bowl, whisk the sour cream, sugar, egg yolks, flour, and vanilla together until smooth; set aside.
Arrange peach slices in the chilled pie shell in tight, stacked concentric circles; you don't have to make it look perfect, just relatively neat.
Slowly and evenly pour the sour cream mixtgure over the peaches.
Gently shake the pan to help the mixture settle between the peaches.
Place the pie on the center oven rack; bake for 30 minutes.
Meanwhile, to make the streusel topping: combine the flour, sugar, and butter in a mixing bowl; toss to blend.
Using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse crumbs; refrigerate until ready to use.
Remove pie from oven and lower oven temperature to 400°.
Dump the streusel in the center of the pie, spreading it evenly over the top with your hands.
Tamp it down very gently.
Return pie to oven, placing it so the part that faced teh back of the oven now faces forward.
Continue to bake for about 25 minutes or until the topping is golden brown--may tent loosely with aluminum foil during the last 10 minutes to prevent overbrowning.
Transfer pie to a wire rack; let cool at least 2 hours; once cooled to room temperature, cover loosely with foil and refrigerate before serving.
Hot Dog Chili- Southern Style


Ingredients:
tomato juice, chili powder, onion, sugar, garlic powder, salt, paprika, ketchup

Directions:
Take out ground chuck 30 minutes ahead of time (this warms it up for your hand] Using gloved hand,squish in 1st 8 ingredients until you can no longer see tomato juice.
Start cooking on med to med high,stirring, watching till it starts cooking and turn down to simmer, stirring occasionally.
Simmer about 30 minutes to 1 hour,or longer, You really can't over cook.
Add ketchup,a few squirts at a time for color and flavor.
Stir thru, adjust any seasoning you feel fit.
You can freeze in muffin tins, after frozen, set out a minute or so, then pop them out to keep frozen in bags.
Reheats quickly in microwave.
Easy Garlic Ginger Chicken
Category: meat-and-poultry
By Susan McFadden

Light and flavorful!

Ingredients:
4  skinless, boneless chicken breast halves
3 cloves crushed garlic
3 tablespoons ground ginger
1 tablespoon olive oil
4  limes, juiced

Directions:
Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes. Remove chicken from bag and grill or broil, basting with marinade,  until cooked through and juices run clear. Dispose of any remaining marinade.

Yields: 4 servings

Calories: 197.1
Fat: 5.2 g
Saturated fat: 1 g
Carbohydrates: 10.7 g
Sugars: 1.3 g
Dietary fiber: 2.4 g
Protein: 28.2 g
Cholesterol: 68.4 mg
Sodium: 79.8 mg
Easy Caramel Custard
Category: desserts
By Cooking with a cat

A yummy, caramel-covered custard that's super-easy to make and fun for the whole family to eat! Special thanks to 'Cooking with dog!'

Ingredients:
1 tablespoon water
¼ cup white sugar
1 tablespoon hot water, or as needed
1 cup milk
5 tablespoons white sugar
2  eggs, beaten

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup. Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8x8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough water into outer pan to reach about 1/2 inch up the sides of the inner pan. Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.

Prep time: 15 mins
Cook time: 50 mins
Total time: 2 hrs 5 mins
Yields: 4 servings

Calories: 175.1
Fat: 3.7 g
Saturated fat: 1.5 g
Carbohydrates: 31.2 g
Sugars: 31.1 g
Protein: 5.2 g
Cholesterol: 97.9 mg
Sodium: 60.2 mg
Chopped Liver Pate


Ingredients:
chicken livers, sweet onions, hard-boiled eggs, chicken fat, sweet onion

Directions:
"The most important part of cooking with an iron skillet is to heat the pan first without any fat inside.  When it is really hot, add your chicken fat ] shmaltz.   Turn down the heat to simmer.  I play with the gas burner while cooking, up and down according to the heat in the pan.  If you notice the oil burning, turn down the heat.  I immediately add the chopped onions after I added  the oil.  Keep stirring with a wooden spoon. The onions will turn translucent.  If there is not enough shmaltz oil in the pan add a little vegtable oil and continue cooking the onions.  Try not to overcook the onions.  Take them out before they turn brown.  While this is going on, rinse the livers under cold water and drain.  After the onions are removed from the pan clean the pan with a slotted spoon of any dark pieces of onion.  Then add a little more shmalltz to the pan and some livers.  Do not crowd the pan.  Cook livers one pan at a time.  I constantly keep turning the livers.  I cut into the liver to see if it is done.  It should be cooked all the way thru just not burned.  Next, combine the livers and the onions in a bowl.  In the cuisinart fitted with the blade on the bottom place a small amount of the ingredients and pulse until you like the consistancy.  I like it soft like a pate.  Do this until all of the liver and onions are finely mashed.  I then combine the pate with the hand chopped onions.  Add salt and pepper to taste.  I like the pate to be slightly more peppery.  It looks nice to garnish with the extra chopped raw onions and if you like, some chopped hard boiled eggs.  During passover, you can eat this with matzah or serve with crackers.  Place in refrigerator immediately after preparation for at least a few hours in a sealed container.  I enjoy the liver after it is removed from the frig for 20 minute  Happy Cooking!"
Simple Veggie Burgers


Ingredients:
white kidney beans, egg, salsa, mango chutney, green onion

Directions:
Place about 3/4 of the beans into a large bowl and mash with a fork.
Stir in remaining ingredients and mix until well combined.
Shape into four 1/2 inch thick patties (May wrap in plastic and refrigerate up to 24 hours at this point.
Heat 2 tsp vegetable oil in nonstick skillet over medium heat (or spray with nonstick spray such as Pam] and cook patties, turning once, for 10 to 12 minutes or until golden. **If cooking on bbq I use my vegetable grill so that pieces don't fall into bbq.**.
Garlic Shrimp and Cheesy Grits
Category: side-dish
By AURORAGLXY7

Shrimp cooked with garlic and onion are served over garlic cheese grits. This is a dish for garlic lovers. Serve with garlic bread, or your preference of bread.

Ingredients:
2 cups chicken broth
1 cup milk
1 teaspoon minced garlic
1 cup quick-cooking grits
6 ounces shredded Cheddar cheese
salt and ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1  onion, chopped
2 teaspoons minced garlic
1 pound uncooked shrimp, peeled and deveined
1 dash hot pepper sauce, or to taste

Directions:
Bring chicken broth, milk, and 1 teaspoon garlic to a boil in a saucepan. Stir in grits, reduce heat to low, and simmer until thickened, about 5 minutes. Remove from heat and thoroughly mix in Cheddar cheese; season with salt and black pepper. Set grits aside and keep warm. Heat butter and olive oil in a skillet over medium heat. Cook and stir onion and 2 teaspoons garlic until softened and beginning to brown, about 5 minutes. Stir shrimp into onion mixture and cook until shrimp are pink and no longer translucent in the center, about 5 more minutes. Stir in hot pepper sauce. Serve grits in a large serving bowl topped with shrimp mixture.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 267.7
Fat: 15.3 g
Saturated fat: 8.2 g
Carbohydrates: 10 g
Sugars: 4 g
Dietary fiber: 0.7 g
Protein: 22 g
Cholesterol: 154.8 mg
Sodium: 664.7 mg
Creamy Beef & Onions


Ingredients:
fresh mushrooms, onions, garlic, plain low-fat yogurt, Worcestershire sauce, thyme, sage, pepper, fresh parsley

Directions:
Cut onions into thin wedges.
Brown meat, mushrooms, onions and garlic in a large skillet until meat is browned and onions are tender.
In a small mixing bowl combine together the gravy, yogurt, pepper, Worcestershire sauce and either sage or thyme.
Stir into meat mixture and heat through (about 5-7mins.
Serve over rice or noodles.
Sprinkle with parsley.
A Toast to Carrots


Ingredients:
carrots, garlic cloves, olive oil, black pepper, kosher salt

Directions:
Preheat oven to 425 degrees.
Place a jelly-roll pan in the oven to preheat.
Meanwhile, combine the carrots, garlic and oil, tossing to evenly coat.
Place on the hot pan and roast 17-20 minutes, stirring once halfway through (cooking time may take longer if carrot chunks are large]. Carrots will get slightly charred on the outside, that is what you want.
Transfer to a serving dish and season with salt and pepper.
Serve warm.
Broiled Scallops with Chanterelles
Category: seafood
By maggie

When I first saw this dish, it made my mouth water! I just had to try it!

Ingredients:
2 tablespoons butter
½ pound chanterelle mushrooms
7 tablespoons butter
1  tomato - peeled, seeded, and chopped
2 tablespoons balsamic vinegar
1 pound scallops

Directions:
Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes. Transfer chanterelles to a bowl. Melt remaining 7 tablespoons butter in the same skillet and reduce heat to low. Cook butter until it turns pale brown and gives off a nutty fragrance, about 5 minutes. Stir tomato and balsamic vinegar into browned butter; cook and stir until tomato is soft, about 2 minutes. Stir cooked tomato and browned butter into mushrooms. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place scallops onto a broiler pan and broil in oven until just opaque, about 2 minutes per side. Serve scallops on a platter topped with chanterelles and sauce.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 241
Fat: 18.2 g
Saturated fat: 11 g
Carbohydrates: 3.8 g
Sugars: 1.8 g
Dietary fiber: 0.7 g
Protein: 14.9 g
Cholesterol: 77.1 mg
Sodium: 289.9 mg
Mediterranean Stuffed Swordfish


Ingredients:
swordfish steaks, olive oil, fresh lemon juice, fresh spinach, olive oil, garlic clove, feta

Directions:
Preheat an outdoor grill for high heat,and lightly oil grate.
Cut a slit in steak to create a pocket that is open on side only.In a cup. mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside.
In a small skillet,heat 1 teaspoon olive oil and garlic over medium heat.Cook spinach in oil until just wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach.
Arrange fish on grill and cook 5-6 minutes.Turn over and continue cooking until cooked through. Do not over cook.