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Spiced Tilapia With Roasted Pepper-Tomatillo Sauce

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“From Cooking Light Magazine, July 2008”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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