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Sauteed Tilapia with Lemon Dill Aioli

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  • 1 lb. tilapia fillets, cut into bite-size pieces
  • 2 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
  • 1 medium red bell pepper, sliced
  • 8 ounces asparagus, cut into bite-size pieces
  • 2 cloves garlic, finely chopped, divided
  • 1 package Knorr® Rice Sides™ - Herb & Butter
  • 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 2 1/2 tsp. chopped fresh dill, divided
  • 1 tsp. fresh lemon juice
  • Lemon wedges

NUTRITIONAL INFORMATION

 

Amount per serving

Calories490
Calories from Fat230
Total Fat26g
Saturated Fat4.5g
Trans Fat0g
Cholesterol70mg
Sodium700mg
Total Carbs37g
Dietary Fiber3g
Sugars4g
Protein29g
Calcium6%
Iron20%
Vitamin C70%
Vitamin A35%

  • 1 SEASON tilapia, if desired, with salt and pepper. Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and cook tilapia, turning occasionally, until fish flakes with a fork. Remove and set aside.
  • 2 MELT remaining 1 tablespoon Spread in same skillet over medium- high heat and cook bell pepper, asparagus and half of the garlic over medium-high heat until fragrant, about 2 minutes. Prepare Knorr® Rice Sides™ - Herb & Butter in same skillet according to package directions. Stir in tilapia and 1 1/2 teaspoons dill.
  • 3 COMBINE Mayonnaise, remaining 1 teaspoon dill, lemon juice and remaining garlic in small bowl. Top each serving with 1 tablespoon aioli and serve with lemon wedges.