Spicy Roasted Pepper Tilapia Skillet (Print View)

Flavor-packed tilapia with spicy roasted peppers, ready in 35 minutes.

# Ingredient List:

→ 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 Make:

01 - Pat tilapia fillets dry with paper towels and season both sides evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear tilapia fillets for 2–3 minutes per side until just opaque and lightly golden. Remove from skillet and set aside.
03 - In the same skillet, add a little more olive oil if needed, then sauté onion and garlic until soft and fragrant, about 3 minutes.
04 - Add roasted red and yellow peppers, jalapeño, smoked paprika, ground cumin, and chili flakes. Stir well and cook for another 2 minutes to bloom the spices.
05 - Add drained diced tomatoes and cook for 4–5 minutes, allowing excess liquid to evaporate and flavors to meld together.
06 - Return tilapia fillets to the skillet, nestling them among the pepper mixture. Spoon sauce over the fish, cover, and let simmer on low heat for 5 minutes until fish is cooked through.
07 - Remove from heat. Drizzle fresh lime juice over the dish and sprinkle with chopped cilantro before serving.

# Expert Advice:

01 -
  • The smoky pepper sauce creates such depth of flavor that youll forget youre eating something so light and healthy
  • Everything cooks in one pan, meaning maximum flavor and minimum cleanup
02 -
  • Don't overcrowd your skillet when searing the fish, or you'll end up steaming instead of getting that beautiful golden crust
  • The fish continues cooking in the sauce, so remove it from the pan while it's still slightly underdone in the center
03 -
  • Make the pepper sauce up to two days ahead and reheat gently before adding the fish
  • If the sauce looks too thick, add a splash of fish stock or water rather than more oil

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