Louisiana hot sauce is not as spicy as other hot sauces. Use a hotter sauce if you prefer more heat.
Prep: 5 minutes; Cook: 10 minutes
1 (8-ounce) container refrigerated prechopped tomato, onion, and bell pepper mix
4 (6-ounce) tilapia fillets
2 tablespoons water
2 teaspoons Louisiana hot sauce
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon salt
How to Make It
Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add tomato mixture; sauté 2 minutes. Remove from pan.
Coat pan and fillets with cooking spray; add fish to pan. Cook 2 minutes or until lightly browned. Turn fillets over; add tomato mixture to pan, spooning mixture over and around fillets. Cover and cook 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
While fish cooks, combine 2 tablespoons water, hot sauce, thyme, and salt in a small bowl.
Carefully remove fish and tomato mixture from pan; place on a serving platter. Reduce heat to medium; add hot sauce mixture and butter to pan. Cook until butter melts. Spoon butter mixture evenly over fish and tomato mixture.
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