Rachael Ray's Tilapia With Tomatillo Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Rachael Ray 30-Minute Meals 2. If you can't find tilapia, red snapper should do. Have not tried this yet. Serve with Rachael Ray's Avocados With Creamy Maque Choux. 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:
1. Season the tilapia on both sides with salt, pepper, cumin and paprika.
2. Preheat a nonstick skillet over medium-high heat.
3. Add 1 tablespoon olive oil to the hot skillet and saute tilapia 3 minutes on each side, turning carefully with a thin spatula.
4. Squeeze the juice of half the lime over the fish, and transfer fillets to a warm serving platter.
5. Return the skillet to the stove over medium-high heat.
6. Add 1 tablespoon olive oil, red oniion, jalapeno and garlic, and saute 1 or 2 minutes, then add the tomatillos.
7. Season with salt and pepper and saute another 1 or 2 minutes.
8. Add the beer and the juice of the remaining lime half, and bring the sauce to a boil.
9. Reduce the heat to low and simmer 5 minutes.
10. Add cilantro, and adjust salt and pepper to taste.
11. Spoon hot tomatillo sauce over the fish and garnish with sprigs of cilantro.
12. Serve with Rachael Ray's Avocados With Creamy Maque Choux, if desired.
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