Tilapia with White Beans and Kale Skillet

(1 ratings)
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Tilapia steamed atop a flavorful bed of kale, tomatoes and cannelini beans

  • 2 tablespoons olive oil, divided
  • 4 tilapia fillets, thawed if frozen
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 3/4 cup chopped onion
  • 1-1/2 teaspoons minced garlic
  • 8 cups lightly packed, chopped kale (ribs removed)
  • 1 can (15 oz each) cannellini beans, drained, rinsed
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
  • 1 cup dry white wine (such as Pinot Blanc or Chardonnay)
  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°F).
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Nutrition Information
Calories: 345 View complete nutrition information
Reviews (1)

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Overall Rating

Jessica V November 23, 2016

This was an easy and delicious recipe. I only gave it 4 stars because the white wine that I used (Arrow Creek) was not a good choice to pair. I will make it again and try using different white wines. Also, instead of topping the skillet with tilapia, I removed the ingredients from the skillet into a bowl and grilled the tilapia separately.