Pan seared Tilapia over Sautéed Spinach topped with Pico de Gallo



1 lb. of Tilapia Filet

GOYA® Adobo with Pepper to taste


½ cup of Slivered Almonds

2 Envelopes of GOYA® Sazon without Annatto

3 tbsp. of GOYA® Minced Garlic

5 tbsp. of GOYA® Extra Virgin Olive Oil

1 bag (16 oz.) of frozen GOYA® Chopped Spinach

1 tsp. of GOYA® Adobo with Pepper or to taste

Pico de Gallo

1 Bottle of GOYA® Salsa Pico de Gallo to taste


1. In a hot pan, sear the seasoned fish on both sides. Then, finish cooking in a 400° oven for two minutes.
2. To cook the Goya Chopped Spinach, please follow the directions located on the Chopped Spinach bag.
3. In another hot pan, toast the almonds for one minute, then save. In the same pan, add the oil and sauté the garlic, spinach and the rest of the ingredients, then mix in the toasted Almonds.
4. In the center of the plate place the Spinach with the Tilapia over it. Top all of this with the Goya Salsa Pico de Gallo.
Serves 4

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