Rachael Ray's Tilapia With Tomatillo Sauce

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

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.