Rachael Ray's Tilapia With Tomatillo Sauce

Total Time
30mins
Prep 10 mins
Cook 20 mins

From Rachael Ray 30-Minute Meals 2. If you can't find tilapia, red snapper should do. Have not tried this yet. Serve with Rachael Ray's Avocados With Creamy Maque Choux.

Ingredients Nutrition

Directions

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

Reviews

(7)
Most Helpful

Made this with Recipe#112774#112774 and what is there to say but YUMMO!!! I did add some sugar to the tomatillo sauce (we like ours a little sweeter) and followed the directions completely except cut this recipe in half but left the other as written ( Recipe#112774#1127749). A must try. Thank you for a wonderful dish.

mama smurf January 22, 2010

This was very easy to make and very tasty. I served this a side of corn and it made the dinner a snap to prepare. I am not a huge fish fan, but the tilapia is mild enough that I tasted the sauce more than the fish - and the sauce was tasty! I will definitely make this again!

FlyingCook September 30, 2009

I tried this recipe out a few weeks ago, I had gotten it out of her new book which is a collection of recipes from her previous books. I was a little hesitant to try it but wow it was sooo good. The spice of the jalapeno and tanginess of the tomatillos really complement the fish. I am going to make it again for dinner tonight along side some white rice and red beans.

ericarodriguez222 July 27, 2009

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