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Fish Fillets with Baby Spinach, Red Pepper, and Onion Wedges

Makes: 4 servings
Prep 20 mins Cook 15 mins
Fish Fillets with Baby Spinach, Red Pepper, and Onion Wedges
Ingredients
  • 4  cups  chopped baby spinach
  • 1  teaspoon  olive oil or cooking oil
  • 1  medium  onion, cut in thin wedges
  • 4  tablespoons  red jalapeno jelly
  • 1  small  red or yellow sweet pepper, cut into thin strips
  • 1  pound  mahimahi or cod fillets, 3/4 to 1 inch thick
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 2  tablespoons  olive oil or cooking oil
  • 1  tablespoon  balsamic vinegar
Directions

1. Place baby spinach in a large bowl; set aside. In a large skillet cook onion in 1 teaspoon hot oil over medium heat until tender and slightly golden, stirring occasionally. Stir in 1 tablespoon of the jalapeno jelly. Add sweet pepper; cook and stir for 1 minute more. Remove from heat. Stir onion mixture into spinach; cover and set aside. Wipe skillet clean.

2. Meanwhile, cut fish into 4 serving-sized pieces. Sprinkle fish with the salt and pepper. In the same large skillet heat remaining 2 tablespoons oil over medium-high heat. Add fish and cook 2 minutes on each side to sear. Reduce heat to medium; cook 5 minutes more or until fish just flakes easily when tested with a fork. Transfer fish to serving platter; cover to keep warm.

3. Add remaining jalapeno jelly to skillet. Cook and stir until melted; spoon over fish.

4. Just before serving, toss spinach mixture with the vinegar. Serve spinach mixture with fish. Makes 4 servings.

Nutrition Facts (Fish Fillets with Baby Spinach, Red Pepper, and Onion Wedges)
  • Servings Per Recipe 4,
  • cal. (kcal) 241,
  • Fat, total (g) 9,
  • chol. (mg) 83,
  • sat. fat (g) 1,
  • carb. (g) 18,
  • fiber (g) 2,
  • pro. (g) 22,
  • vit. A (IU) 3110,
  • vit. C (mg) 39,
  • sodium (mg) 275,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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