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Nutrition Facts
Serving Size 188 g
(Approx. 4 Servings)
Amount Per Serving
Calories 270 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 430 mg 18%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 29 g
Vitamin A 8% Iron 2%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pan Roasted Tilapia with Chili Lime Salsa Fresca
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 Lb tilapia fillets
1 cup(s) H-E-B Mild Pico de Gallo
1/4 cup(s) Wyatt’s Chili Lime Finishing Butter
1 Tbsp coconut oil
1/4 Tsp salt
1/4 Tsp pepper
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Place a large sauté pan over medium heat, add the coconut oil and allow to heat up.
Season Tilapia with salt and pepper liberally on both sides of the fish, add to the coconut oil and cook for about 3-4min per side (depending on thickness) cook until internal temp reads 140F or fish begins to flake.
Once fish is cooked remove from pan and set aside. (keep pan on the heat to make the sauce) To make the salsa add the butter to the pan, move the butter around the pan and scrape up any leftover bits left from cooking the fish. Then add in the HEB pico de gallo and stir fry in the butter for about 2 min over med heat.
Pour the hot pico mixture directly over the fish and serve immediately.
Great served with some queso fresco and cilantro.


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