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tilapia salt ground cumin sweet paprika extra-virgin olive oil lime red onion jalapenos garlic pale beer fresh cilantro cilantro
Viewed: 16 - Published at: 6 years agoIngredients
- 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
Method
- 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.
