It’s been a while since I made this spiced tilapia with roasted red pepper-tomatillo sauce from Cooking Light. Tilapia is such a mild fish that I usually do something to kick up the flavor a little bit and this recipe works perfectly. I could eat the fish without the sauce and the sauce without the fish (if that makes any sense) because alone they taste good, together they taste great. Even my 2-year old daughter and 15-year old step-son both enjoyed this recipe and let me tell you, both of them liking the same thing does not happen often!
- 1 red pepper
- 2 tsp canola oil
- 1 cup chopped tomatillo, husks removed (about 4-5 medium size)
- 1/4 tsp sea salt
- 1 clove garlic, minced
- 2 tbsp chopped fresh cilantro
- 1 tsp honey
- 4 tilapia fillets
- 2 tbsp white flour
- 2 tsp chili powder
- 1/2 tsp dried oregano
- 1/4 tsp cumin
- 1/4 tsp sea salt
- 1/4 black pepper
- 1 tbsp canola oil
- Preheat broiler.
- Cut red pepper in half, discarding seeds and membranes. Place peppers on a foil lined baking sheet, skin sides up. Broil 12-15 minutes or until blackened. Remove and place in a plastic container with a lid. Let stand 10 minutes and then peel off the skin and cut the pepper into chunks.
- Heat 2 tsp canola oil in a nonstick pan over medium heat and add tomatillos. Cook until tender. Add 1/4 tsp salt and garlic to the pan and cook 1 minute. Transfer mixture to a food processor. Add pepper, cilantro, vinegar and honey. Blend until smooth and set aside.
- Combine all the fish ingredients (except fish – that was evident, right?) in a dish and stir with a whisk. Coat fish evenly with the spice mixture. Add 1 tbsp canola oil to a nonstick pan over medium-high heat and cook fish until browned on each side.
- Serve fish with sauce and garnish with cilantro if desired.
I personally don’t think fish reheats well so my suggestion is you eat everything you make so there are no leftovers. So if that means you have to eat two pieces of fish, take one for the team.
— East 9th Street (@East9thStreet) June 3, 2012