Spiced Tilapia With Roasted Pepper-Tomatillo Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Cooking Light Magazine, July 2008 Ingredients:
1 large red bell pepper |
2 teaspoons canola oil |
1 cup tomatillo, chopped fine |
1/4 teaspoon salt |
1 garlic clove, minced |
2 tablespoons cilantro, chopped |
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 black pepper |
2 teaspoons canola oil |
Directions:
1. Preheat broiler.
2. To prepare sauce, cut bell pepper in half lengthwise, discard seeds and membranes. Place pepper halves, skin side up, on a foil lined baking sheet, flatten with hand. Broil 15 minutes or until blackened. Place in a ziplock bag, seal and let stand 10 minutes. Peel and cut into chunks.
3. Heat 2 tsp oil in a large nonstick skillet over medium heat. Add tomatillo to pan; cook 6 minutes or until tender. Add 1/4 tsp 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 heat to escape; blend until smooth and set aside.
4. To prepare fish, combine flour, chili powder, oregano and cumin in a shallow dish. Sprinkle fish evenly with 1/4 tsp salt and pepper and dredge in flour mixture.
5. Heat 2 tsp 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. Serve fish with sauce.
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