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Sweet and Spicy Tilapia with Baby Spinach
Prep Time:
10 minutes
Cook Time:
15 minutes
4 servings

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 vinegar.
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

Nutritional Information

No Nutritional Information Available


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