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Sweet and Spicy Tilapia with Baby Spinach

My H-E-B Texas Life Magazine



Quick and easy


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 pepper. 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 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 3 minutes longer).

Remove 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.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine

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