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Nutrition Facts
Serving Size 239 g
(Approx. 4 Servings)
Amount Per Serving
Calories 240 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 200 mg 8%
Total Carbohydrate 18 g 6%
Dietary Fiber 2 g 8%
Sugars 10 g
Protein 24 g
Vitamin A 70% Iron 10%
Vitamin C 80% Calcium 6%
*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.

Sweet and Spicy Tilapia with Baby Spinach

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

1 Lb H-E-B Tilapia Fillets
1/8 Tsp kosher salt
1/8 Tsp pepper
1 Tbsp olive oil
1 yellow onion, coarsely chopped
1 red bell pepper, seeds and stem removed
4 Tbsp jalapeno pepper jelly, divided
2 Tbsp balsamic vinegar, divided
5 Oz H-E-B Baby Spinach
1 Tbsp unsalted butter
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Season fillets with salt and pepper. Set aside.
Heat oil in a large skillet over medium-high heat. Add onion and saute for 4 to 5 minutes or until tender and slightly golden then add bell pepper. Cook 2 more minutes.
Stir in 2 tablespoons jalapeno 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. Season to taste.



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