4 servings (serving size: 1 fillet and about 1/4 cup sauce)
Photo: Lee Harrelson; Styling: Cindy Barr
1 large red bell pepper
2 teaspoons canola oil
1 cup finely chopped tomatillo
1/4 teaspoon salt
1 garlic clove, minced
2 tablespoons chopped fresh cilantro
1 teaspoon rice vinegar
1 teaspoon honey
2 tablespoons flour
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
4 (6-ounce) tilapia fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons canola oil
Cilantro sprigs (optional)
How to Make It
To prepare sauce, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into chunks.
Heat 2 teaspoons canola oil in a large nonstick skillet over medium heat. Add tomatillo to pan; cook 6 minutes or until tender. Add 1/4 teaspoon salt and garlic to pan; cook 1 minute. Transfer mixture to a blender or food processor. Add bell pepper, chopped cilantro, vinegar, and honey. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; set aside. Wipe pan with a paper towel.
To prepare fish, combine flour, chili powder, oregano, and cumin in a shallow dish; stir with a whisk. Sprinkle fish evenly with 1/4 teaspoon salt and pepper; dredge in flour mixture.
Heat 2 teaspoons canola oil in pan over medium-high heat. Add fish to pan, and cook 2 minutes or until lightly browned. Carefully turn fish over, and cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with sauce. Garnish with cilantro sprigs, if desired.
Beer note: Spiced Tilapia with Roasted Pepper-Tomatillo Sauce, with its nutrient-rich sauce, deserves a beer in keeping with its fresh, healthful profile. American wheat beers, like Blue Star Wheat from North Coast Brewing Co., ($8 per 6-pack) are cloudy from B vitamin-packed brewer's yeast remaining in the beer. This brew's slightly tart, lemony quality goes great with fish, and its billowy effervescence keeps it crisp and light on the palate. --Jeffery Lindenmuth
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Easy to make and the sauce is delicious!
The tomatillo sauce is outstanding! I've made it twice since my original try with the talapia because it goes so well with Chile Rellenos or other dishes. This is a keeper!
As another reviewer said, this is one of the best tilapia recipes out ther; actually I've used this recipe on catfish and other fish of simular texture. The sauce can be used with many different Mexican dishes.
This is positively delicious! The sauce is divine. We made it last night and I cannot wait to have it again. It's not too spicy, kind of smoky, and perfect with guacamole on the side. It takes a little longer than I'd like for a weeknight meal but was well worth the wait. I plan to use it the next time we entertain for a smaller crowd. So glad this recipe was available !
The best tilapia recipe I have found on the Internet. The right blend of seasoning and sauce for tilapia. Only caveat: prep time for sauce is best for when you have time; best for a weekend or special occasion. The other tilapia recipes I have used will always follow this one in preference!
This was fantastic. The flavors were really great. Even my husband, who is not a huge fan of fish, really loved this. I didn't have fresh tomatillos on hand, so I used a can of crushed tomatillos. I skipped the sauteeing step and put everything directly into the blender. Once blended, I transferred it a pan and heated it on the stove top while I cooked the fish. I added a dash of ground chipotle pepper.
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