Tilapia Fillets with White Bean & Spinach Salad

• 2 Tbsp. olive oil, divided
• 1/4 cup thinly sliced red onions
• 6 cups loosely packed baby spinach leaves
• 1 can (19 fl oz/540 mL) white kidney beans, rinsed, drained
• 2 tsp. lemon zest, divided Safeway 4 ct For $5.00 thru 02/09
• 4 tilapia fillets (1 lb./450 g) Walmart Supercenter 1 pkg For $10.98 thru 02/14
• 1/4 cup flour
• 2 Tbsp. fresh lemon juice
• 1/2 cup Philadelphia Herb & Garlic Light Cream Cheese Product
• 1/3 cup 25%-less-sodium chicken broth

1. Heat 1 Tbsp.
2. oil in large nonstick skillet on medium heat.
3. Add onions; cook and stir 3 min.
4. or until slightly softened.
5. Add spinach, beans and 1 tsp.
6. lemon zest; cook and stir 1 to 2 min.
7. or just until spinach is wilted.
8. Spoon onto platter; cover to keep warm.
9. Heat remaining oil in same skillet.
10. Add fish, 1 fillet at a time, to flour in resealable plastic bag; seal bag, then shake bag to evenly coat fish with flour.
11. Gently shake off excess flour.
12. Add fish to skillet; cook 3 min.
13. on each side or until fish flakes easily with fork.
14. Transfer to platter with bean mixture; cover to keep warm.
15. Add lemon juice to skillet; cook until heated through, stirring constantly to scrape browned bits from bottom of skillet.
16. Add cream cheese product, broth and remaining zest; cook and stir 2 to 3 min.
17. or until heated through.
18. Drizzle over fish and spinach salad on platter.

olive oil, red onions, baby spinach leaves, lemon zest, tilapia, flour, lemon juice, philadelphia

Taken from www.kraftrecipes.com/recipes/tilapia-fillets-white-bean-spinach-salad-145768.aspx (may not work)