Fish with Smoky Pepper Sauce (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
4 tilapia fillets (about 6 ounces each)
02 -
2 red bell peppers, roasted and peeled
03 -
1 small onion, chopped
04 -
2 cloves garlic, minced
05 -
1 tablespoon olive oil
06 -
1 cup vegetable or chicken broth
07 -
1 tablespoon balsamic vinegar
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon dried oregano
10 -
Salt and pepper to taste
11 -
Fresh parsley for garnish (optional)
# Let's Cook!:
01 -
Preheat oven to 400°F (200°C). Place red bell peppers on a baking sheet and roast for about 20 minutes, turning halfway through, until skin is charred. Cover in a bowl for 10 minutes, then peel, seed, and chop
02 -
In a medium skillet, heat olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes until softened. Add minced garlic and cook for another minute until fragrant
03 -
Add roasted peppers to the skillet with onions and garlic. Stir in broth, balsamic vinegar, smoked paprika, and oregano. Simmer 5-7 minutes. Season with salt and pepper. Transfer to a blender and puree until smooth
04 -
In the same skillet, heat a small amount of olive oil over medium-high heat. Season tilapia fillets with salt, pepper, and smoked paprika. Cook for 3-4 minutes per side, until fish flakes easily with a fork
05 -
Spoon the roasted pepper sauce over the cooked tilapia fillets. Garnish with fresh parsley if desired
# Cook's Notes:
01 -
Sauce can be made ahead and refrigerated for up to 3 days
02 -
You can substitute tilapia with other mild white fish like cod or sole
03 -
For a time-saving option, use jarred roasted red peppers