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Summer style tilapia

Summer style tilapia


4 tilapia fillets
2 tablespoons olive oil
1 cup low-sodium chicken broth
2 tablespoons pickled jalapeño juice
1 onion, sliced
4 cups fresh spinach
1 cup cherry tomatoes, cut in half
  Sea salt and freshly ground black pepper


Season the tilapia fillets with salt and pepper.

Heat olive oil in a large nonstick sauté pan.

Once oil is heated, add onion and pickled jalapeño juice and sweat for 5 minutes at medium heat.

Add tilapia fillets. Cook for 3 minutes. Gently flip and add chicken broth. Let fillets simmer for 5 minutes or until done. Remove from pan.

Add spinach and tomatoes to chicken broth, and sauté for 3 minutes or until spinach is wilted. Season to taste.

Return fillets to pan to rewarm. Garnish with spinach and tomatoes.




Prep Time


Cook Time

Nutrition facts

Calories 375
Fat 19.8 g
Sat Fat 3.2 g
Cholesterol 104.9 mg
Sodium 148.6 mg
Carbohydrate 8.1 g
Fiber 1.9 g
Protein 40.8 g

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