Pat fish fillets dry with paper towels. Season both sides with salt and pepper.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
For under $25 and prepared in only 30 minutes, this meal for four packs a punch. You’ll love the tasty lemon and dill sauce.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (5- to 6-oz.) Fish Market fresh skinless tilapia fillets | ||
| ½ tsp. Hy-Vee salt | ||
| 3 tbsp. Gustare Vita olive oil, divided | ||
| 1 (8-oz.) pkg. whole baby bella portabella mushrooms, sliced 1/4 in. thick | ||
| 2 tbsp. fresh lemon juice, plus additional for serving | ||
| 2 tsp. bottled minced garlic | ||
| ½ tsp. Hy-Vee vanilla extract | ||
| 1 (8-oz.) pkg. fresh spinach | ||
| 1 (8.4-oz.) bottle lemon butter dill flavored seafood sauce |
Things To Grab
- Paper towels
- 10-in. cast iron skillet
- Tongs
- Wooden spoon
Directions
Heat 1 Tbsp. oil in a 10-in. cast iron skillet over medium-high heat. Add half of the fish fillets to skillet; cook for 3 to 5 minutes or until fish is golden brown and reaches 145 degrees, carefully turning halfway through. Remove fish from skillet; keep warm. Repeat heating 1 Tbsp. oil and cooking remaining fish fillets.
Heat remaining 1 Tbsp. oil in same skillet over medium heat. Add mushrooms; cook for 2 to 3 minutes, stirring frequently. Stir in 2 Tbsp. lemon juice, garlic and vanilla.
Reduce heat to medium-low. Add half of the spinach; stir until the spinach is wilted. Add remaining spinach; stir until spinach is wilted. Stir in seafood sauce. Add fish back to skillet.
Drizzle with additional lemon juice, if desired. Serve immediately.
Nutrition facts
Servings
510 Calories per serving
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 85mg
- Sodium: 820mg
- Total Carbohydrates: 14g
- Protein: 40g
Daily Values
0%
Iron 15%
0%
Calcium 6%
0%
Vitamin D 25%
0%
Potassium 25%