Spiced Tilapia With Roasted Pepper-Tomatillo Sauce

From Cooking Light Magazine, July 2008

• Ready In: 50 mins
• Serves: 4

Ingredients

• Sauce

• 1  large red bell pepper
• 2  teaspoons canola oil
• 1  cup  tomatillo, chopped fine
• 1⁄4 teaspoon salt
• 1  garlic clove, minced
• 2  tablespoons cilantro, chopped
• 1  teaspoon rice vinegar
• 1  teaspoon honey

• Fish

• 2  tablespoons flour
• 2  teaspoons chili powder
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon ground cumin
• 4 (6 ounce)  tilapia fillets
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2  teaspoons canola oil

Directions

1. Preheat broiler.
2. To prepare sauce, cut bell pepper in half lengthwise, discard seeds and membranes. Place pepper halves, skin side up, on a foil lined baking sheet, flatten with hand. Broil 15 minutes or until blackened. Place in a ziplock bag, seal and let stand 10 minutes. Peel and cut into chunks.
3. Heat 2 tsp oil in a large nonstick skillet over medium heat. Add tomatillo to pan; cook 6 minutes or until tender. Add 1/4 tsp salt and garlic to pan; cook 1 minute. Transfer mixture to a blender or food processor. Add bell pepper, chopped cilantro, vinegar and honey. Remove center piece of blender lid to allow heat to escape; blend until smooth and set aside.
4. To prepare fish, combine flour, chili powder, oregano and cumin in a shallow dish. Sprinkle fish evenly with 1/4 tsp salt and pepper and dredge in flour mixture.
5. Heat 2 tsp oil in pan over medium high heat. Add fish to pan, and cook 2 minutes or until lightly browned. Carefully turn fish over and cook 4 minutes or until fish flakes easily. Serve fish with sauce.