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Tilapia and Tomato Sauce

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“White-fleshed fish and tomatoes just seem to have a natural affinity. This easy recipe is quick enough to serve on a week night and elegant enough to serve for a dinner party.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a shallow Dutch oven, heat 1 tablespoons of the oil over medium heat.
  2. Fry the onion, garlic, red pepper, oregano, cumin, 1/4 teaspoons each of the salt and pepper, and the hot pepper sauce, stirring often, for 15 minutes or until the vegetables are tender.
  3. Add the tomatoes and bring to a boil.
  4. Reduce the heat and simmer for about 20 minutes or until thickened and reduced to about 2 cups.
  5. Stir in the coriander, orange juice and lime juice.
  6. Meanwhile, in a non-stick skillet, heat the remaining oil over medium-high heat.
  7. Sprinkle the fish with the remaining salt and pepper.
  8. Fry, turning once, in batches and adding more oil if necessary, for 4 minutes or until browned.
  9. Nestle into the hot sauce and simmer for 4 minutes or until the fish flakes easily when tested.

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