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Nutrition Facts
Serving Size 225 g
(Approx. 4 Servings)
Amount Per Serving
Calories 290 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 620 mg 26%
Total Carbohydrate 11 g 4%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 24 g
Vitamin A 6% Iron 8%
Vitamin C 6% 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.
Tilapia With Lime-Caper Sauce
Prep Time
12 minutes
Cook Time
12 minutes
Total Time
24 minutes
4  People


Recipe makes 4 Servings

1 Lb tilapia fillets
1/2 Tsp sea salt
1/2 Tsp black pepper
1/4 cup(s) all-purpous flour
3 Tbsp butter, divided
1 Tbsp H-E-B 100% Pure Olive Oil
1 shallot, minced
1/2 cup(s) Cappola Sauvignon Blanc
1/2 cup(s) chicken broth
2 Tbsp capers
1 lime, juiced
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Season fillets with salt and pepper, then coat with flour, shaking off excess.
Melt 1 tablespoon butter with oil in a large skillet over medium-high heat; add fillets, and cook 2-4 minutes per side; remove to a platter, and cover to keep warm.
Melt remaining 2 tablespoons butter in skillet, then add shallot and cook 2-3 minutes; add wine and chicken broth, and bring to boil; simmer until reduced slightly, or has a sauce consistency.
Stir in capers and lime juice until heated, then remove from heat; pour sauce over fish.



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