Best Pan Fried Tilapia With Tomatillo Red Pepper Sauce Recipes

Rachael Ray's Tilapia With Tomatillo Sauce image

Provided by BecR2400

Categories Tilapia

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 tilapia fillets (1 1/4 to 1 1/2 pounds total)
salt & freshly ground black pepper, to taste
1 teaspoon ground cumin (eyeball it)
1/2 teaspoon sweet paprika (eyeball it)
2 tablespoons extra virgin olive oil (divided use)
1 lime, juice of
1/2 medium red onion, chopped
1 jalapenos or 1 serrano pepper, seeded and finely chopped
2 -3 garlic cloves, finely chopped
8 -10 tomatillos, peeled and diced, with juice
6 ounces pale beer
2 tablespoons chopped fresh cilantro, a palmful, plus
3 -5 sprigs fresh cilantro, for garnish

Steps:

Season the tilapia on both sides with salt, pepper, cumin and paprika.
Preheat a nonstick skillet over medium-high heat.
Add 1 tablespoon olive oil to the hot skillet and saute tilapia 3 minutes on each side, turning carefully with a thin spatula.
Squeeze the juice of half the lime over the fish, and transfer fillets to a warm serving platter.
Return the skillet to the stove over medium-high heat.
Add 1 tablespoon olive oil, red oniion, jalapeno and garlic, and saute 1 or 2 minutes, then add the tomatillos.
Season with salt and pepper and saute another 1 or 2 minutes.
Add the beer and the juice of the remaining lime half, and bring the sauce to a boil.
Reduce the heat to low and simmer 5 minutes.
Add cilantro, and adjust salt and pepper to taste.
Spoon hot tomatillo sauce over the fish and garnish with sprigs of cilantro.
Serve with recipe #112774, if desired.

Pan Fried Tilapia With White Wine and Capers image

Provided by Chef Lyle

Categories Tilapia

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup dry white wine
1/4 cup tomatoes (chopped seeded)
2 tablespoons fresh lemon juice
2 tablespoons capers (drained)
1 garlic clove, minced
1/2 teaspoon dried basil
4 tilapia fillets (6-ounce each)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup all-purpose flour
cooking spray
1 tablespoon olive oil
2 tablespoons Smart Balance light butter spread
2 tablespoons fresh parsley (chopped)
1 lemon (cut into wedges optional)

Steps:

Combine first 6 ingredients, stirring well with a whisk; set aside.
Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired.