Hello. I'm Ula Robertson Nuemann, chef and owner of At Your Service NY Catering, located in Orangeburg, New York, which is located just outside of New York City. Today, I'm going to show you how to make Florentine Tilapia Filets and here's what we need for this recipe. We need one saut¨¦ed filet of tilapia, a heaping cup of steamed spinach, one garlic glove minced, one onion sliced. This is a red onion, but you can use any other onion you like, and this is a little bit of sherry. We are going to finish this with coconut milk and we start the whole thing with saut¨¦ing the onions in some olive oil. So, the first thing I'm going to do, I will add some olive oil, about two tablespoons to the pan, and start saut¨¦ing the onions. So, we don't want to cook the onions all the way through, they have to be a little bit translucent before we put in the garlic. Now, the garlic can go in and garlic burns quickly so you have to keep an eye on it. So, I put in the wine now. If you do this at home, you probably should take the pan off the fire, but it's only a little bit and I put it in directly. Now, I'm putting in the coconut milk, about two cups. So, again, coconut milk is something that burns also very quickly, keep an eye on it. Okay. Season with salt and pepper; time to put in the spinach. So, once you have the spinach in the pan, you have to let it come to a boil and let it cook for about a minute until it thickens up a little bit and, then, you are ready to put in the tilapia and our tilapia Florentine will be done. After about ten minutes, from start to finish, our Florentine Tilapia is ready to serve. And, voila, here you have it; Florentine Tilapia the Ula-la way.