WOW. I am writing this before I finish eating so I don't forget anything. First of all, instead of buying a pre-diced tomato-onion-pepper mix, I got one of those "fresh hot salsa" packages that are found in the produce section (a very simple one that was basically just diced vegetable) and drained it before cooking. I also salted and peppered the fish before cooking. Never one to shy away from extra heat, we still made the hot sauce, butter, thyme mixture, but instead of water, I used a little dry vermouth I had in the cabinet. Served it over the Hoppin' John-style Rice and it was awesome!!! The only thing missing was a splash of lime, which I will serve with it next time. I will definitely make this again! Changes: fresh chopped hot salsa instead of pre-chopped tomato, onion, pepper mix Salt and Peppered the fish before cooking Dry Vermouth instead of water a splash of lime
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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