EATING
Summer style tilapia
Summer style tilapia
Ingredients
| 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 |
Directions
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.
4
Servings
n/a
Prep Time
n/a
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 |
