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Spiced Tilapia With Roasted Pepper-Tomatillo Sauce

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“From Cooking Light Magazine, July 2008”

Ingredients Nutrition


  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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