Ancho Tilapia with Habanero and Green Apple Sauce
4 tilapia fillets (1-1/2 pounds)
2 T Adams Reserve Southwest Ancho Sear-n-Crust rub
2 T olive oil
1/2 cup Cookwell & Company Habanero and Green Apple Sauce (from HEB)
Season fillets with rub on both sides. Let stand 5 minutes.
Heat a large skillet over medium high heat for 2 minutes. Add oil; heat until very hot but not smoking. Cook fillets in skillet 2 1/2-3 1/2 minutes per side in 2 separate batches, or until browned on both sides (don't crowd fish in skillet). Remove fish to plate or platter.
Pour sauce into same skillet; stir and heat. Pour over fillets and serve immediately.
4 large garlic cloves, finely chopped
3 T olive oil
1 (20-ounce) pkg. fresh spinach, thoroughly washed
1/4 cup chopped fresh basil
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shaved Parmesan cheese
Saute chopped garlic in hot oil in a large skillet over medium-high heat 2-3 minutes or until golden. Gradually add spinach, stirring until spinach is wilted and coated with garlic mixture (about 5 minutes). Remove from heat, and stir in chopped basil, salt, and pepper. Transfer spinach to serving dish and sprinkle with Parmesan cheese.