Thursday, March 10, 2011

For Lent: Spicy Tilapia with Tomatoes

Tilapia is a very versatile fish. I even make Peruvian ceviche with Tilapia. The following recipe is something I made the other day because I thought my family was tired of pan-fried Tilapia.


4 Tilapia fillets (pat dry with paper towel)
Cayenne Pepper approximately 1/4 tsp.
Salt and pepper to taste
1 medium onion, diced
2 garlic cloves, minced
1 medium sized can of fire-roasted tomatoes
2 tablespoons or more of extra-virgin olive oil

Sprinkle the fish fillets with salt and pepper to taste along with the Cayenne pepper on one side. Heat a heavy skillet. Add the olive oil. Add the fish fillet and brown the bottom without turning the fish over. It will take approximately 2 or 3 minutes at medium-high heat. Add the garlic and onions and cook until the onions are translucent. Add the can of tomatoes and cover the skillet. Lower heat to medium low and continue to cook for approximately 15 minutes.

Serve with rice.  Serves 4.

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