My H-E-B Texas Life Magazine
*Salt and black pepper,
1Tbsp.H-E-B Olive Oil,
1medium onion, coarsely chopped,
1medium red bell pepper, seeds and stem removed,
4Tbsp.red or green jalapeño jelly, divided,
2Tbsp.H-E-B Balsamic Vinegar, divided,
1bag (5 oz.) Ready, Fresh, Go!™ Baby Spinach,
1Season fillets with salt and pepper. Set aside.
2Heat 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.
3Stir in 2 tablespoons jalapeño jelly and 1 tablespoon vinegar.
4Remove skillet from heat. Stir in spinach and season to taste with salt and pepper. Place mixture on a plate and cover to keep warm.
5Return 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 3 minutes longer).
6Remove fillets when done and arrange over spinach mixture. Drain juices from skillet. Return skillet to heat. Add remaining 2 tablespoons jelly and 1 tablespoon vinegar, stir and heat briefly, then drizzle over fish.
No Nutritional Information Available