Spicy Roasted Pepper Tilapia Skillet (Printer-Friendly)
Vibrant tilapia with spicy roasted peppers, ready in 35 minutes.
# What You'll Need:
→ Fish
01 - 4 tilapia fillets (about 6 oz each)
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/2 tsp freshly ground black pepper
→ Roasted Peppers
05 - 2 large red bell peppers, roasted, peeled, and sliced
06 - 1 large yellow bell pepper, roasted, peeled, and sliced
07 - 1 jalapeño, thinly sliced (seeds removed for less heat, if preferred)
→ Aromatics & Sauce
08 - 2 cloves garlic, minced
09 - 1 medium onion, thinly sliced
10 - 1 can (14 oz) diced tomatoes, drained
11 - 1 tsp smoked paprika
12 - 1/2 tsp ground cumin
13 - 1/2 tsp chili flakes (adjust to taste)
14 - 2 tbsp fresh cilantro, chopped
15 - Juice of 1 lime
# How-To Steps:
01 - Pat tilapia fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Place tilapia fillets in the pan and sear for 2–3 minutes per side until just opaque and lightly golden. Transfer to a plate and set aside.
03 - In the same skillet, add a splash more olive oil if the pan looks dry. Add sliced onion and minced garlic. Sauté until softened and fragrant, about 3 minutes.
04 - Add roasted red and yellow peppers, sliced jalapeño, smoked paprika, ground cumin, and chili flakes. Stir well to combine and cook for another 2 minutes to bloom the spices.
05 - Pour in drained diced tomatoes. Cook for 4–5 minutes, stirring occasionally, until excess liquid evaporates and the sauce thickens slightly.
06 - Return seared tilapia fillets to the skillet, nestling them into the pepper mixture. Spoon sauce over the fish. Cover and reduce heat to low. Simmer gently for 5 minutes until fish is cooked through.
07 - Remove from heat. Drizzle fresh lime juice over the entire dish and sprinkle with chopped cilantro. Serve hot.
# Expert Advice:
01 -
- The sauce alone is worth making it's essentially a quick roasted pepper relish that you'll want to put on everything
- Perfect for those nights when you want restaurant quality flavors but only have 35 minutes and one pan to clean
02 -
- Draining those canned tomatoes thoroughly is the difference between a vibrant sauce and a sad watery mess
- Don't crowd the pan when searing fish, cook in batches if needed or the fish will steam instead of getting that gorgeous crust
03 -
- Roast your own peppers when you have time, the depth of flavor is incomparable to store bought
- Let the fish rest for a couple of minutes after that final simmer, it helps the juices redistribute and keeps everything tender