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.
- 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
- 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.
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.
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!
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.