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 pepper. 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 salt and pepper. Place
mixture on a plate and
cover to keep warm.
Return the same skillet to medium-high heat and add
butter. Cook fillets in melted butter
for 2 minutes per side
(for thicker pieces, reduce heat to medium and cook 1 to
Remove fillets when done and arrange over spinach
mixture. Drain juices from skillet. Retu
rn skillet to heat.
Add remaining 2 tablespoons jelly and 1 tablespoon
vinegar, stir and h
eat briefly, then drizzle over fish.
No Nutritional Information Available
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