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 recipe #112774."
- Ready In:
- 30mins
- Ingredients:
- 13
- 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
- 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.
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Reviews
-
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. -
We're pretty big fans of tilapia and tomatillos separately, so I thought, "how could I go wrong with this recipe?". I really liked the panfried tilapia (I usually bake our fish). I wasn't sure about the sauce at first, because I tasted it before it was completely done, and the beer stood out quite a bit to me. Fortunately, the beeriness mellowed out to a background taste with a bit more simmering. Since we're all avocado lovers as well (and I needed a quick-ish side dish), I also made the Avocados with Creamy Maque Choux. Very nice combo that made for a lovely dinner (DH is used to me cooking this sort of stuff, since I participate in every PAC I can, but I think his brother that's now living with us is getting spoiled with all the yummy recipes I've been trying!). Thanks so much for posting! Made for PAC Spring 08 -
I came here to post this recipe because it is sooooooooooooo delicious. I highly recommend this dish. I like to use a nonstick skillet to cook the fish so it is less likely to stick &/or fall apart. I, too, make it with the avocados with creamy maque choux. Delish!
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RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
