Sweet and Spicy Tilapia with Baby Spinach
1 lb. tilapia fillets
* Salt and black pepper
1 Tbsp. H-E-B Olive Oil
1 medium onion, coarsely chopped
1 medium red bell pepper, seeds and stem removed
4 Tbsp. red or green jalapeño jelly, divided
2 Tbsp. H-E-B Balsamic Vinegar, divided
1 bag (5 oz.) Ready, Fresh, Go!™ Baby Spinach
1 Tbsp. butter
Season fillets with salt and pepper. Set aside.
Heat oil in a large skillet over medium-high heat. Add
onion and sauté
for 4 to 5 minutes or until tender and
slightly golden. Add bell pepp
er. Cook 2 more minutes.
Stir in 2 tablespoons jalapeño jelly and 1 tablespoon
Remove skillet from heat. Stir in spinach and season to
taste with sal
t and pepper. Place mixture on a plate and
cover to keep warm.
Return the same skillet to medium-high heat and add
butter. Cook fille
ts in melted butter for 2 minutes per side
(for thicker pieces, reduce
heat to medium and cook 1 to
3 minutes longer).
Remove fillets when done and arrange over spinach
mixture. Drain juice
s from skillet. Return skillet to heat.
Add remaining 2 tablespoons je
lly and 1 tablespoon
vinegar, stir and heat briefly, then drizzle over
No Nutritional Information Available
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