Pat fish fillets dry with paper towels. Season both sides with salt and pepper.
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
|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
- Wooden spoon
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.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 85mg
- Sodium: 820mg
- Total Carbohydrates: 14g
- Protein: 40g