Thanks 'cconnito' I followed all of your changes including the vermouth and it was delicious.
Spicy Louisiana Tilapia Fillets with Sautéed Vegetable Relish
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
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- Calories: 210
- Calories from fat: 25%
- Fat: 6g
- Saturated fat: 2.8g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 0.8g
- Protein: 35g
- Carbohydrate: 4.8g
- Fiber: 1.4g
- Cholesterol: 93mg
- Iron: 1.4mg
- Sodium: 465mg
- Calcium: 34mg
- Cooking spray
- 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
- 1. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add tomato mixture; sauté 2 minutes. Remove from pan.
- 2. 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.
- 3. While fish cooks, combine 2 tablespoons water, hot sauce, thyme, and salt in a small bowl.
- 4. 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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