Tilapia with White Beans and Kale Skillet recipe

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Ingredients

2 tablespoons olive oil, divided
4 tilapia fillets, thawed if frozen
½ teaspoon salt, divided
½ teaspoon ground black pepper, divided
¾ cup chopped onion
1 ½ teaspoons minced garlic
8 cups lightly packed chopped kale, ribs removed
1 (15 ounce) can cannellini beans, drained, rinsed
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
1 cup dry white wine (such as Pinot Blanc or Chardonnay)

Nutrition Info

401.6 calories
carbohydrate: 37.1 g
cholesterol: 41 mg
fat: 9.6 g
fiber: 8.2 g
protein: 32.7 g
saturatedFat: 1.4 g
servingSize: -
sodium: 944.2 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sprinkle tilapia with half of salt and pepper, set aside. Heat 1 tablespoon oil in a deep 12-inch skillet over medium heat. Add onion and garlic, cook about 2 minutes or until tender, stirring occasionally. Add half of kale, cook 2 minutes or until wilted. Add the remaining kale and oil, cook 2 minutes more or until wilted.

  2. Stir in beans, drained tomatoes, wine and remaining salt and pepper. Top with tilapia. Cover and simmer over medium-low heat approximately 10 minutes or until fish flakes easily with fork (145 degrees F).

Recipe Yield

4 servings

Recipe Note

Tilapia steamed atop a flavorful bed of kale, tomatoes and cannellini beans.

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