Description
A flavorful and healthy dish featuring tender tilapia fillets simmered in a vibrant roasted red and yellow bell pepper sauce infused with garlic, smoked paprika, and a hint of lemon. This easy skillet recipe combines fresh ingredients and simple techniques to create a colorful, satisfying meal perfect for weeknight dinners.
Ingredients
Scale
For the Tilapia
- 4 tilapia fillets (approximately 6 ounces each)
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Roasted Pepper Sauce
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, roasted and diced
- 1 yellow bell pepper, roasted and diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1 cup vegetable broth
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Roast the Peppers: Char whole red and yellow bell peppers over an open flame or under a broiler until the skins are blistered. Place in a bowl, cover with plastic wrap, and let steam for 10-15 minutes. Once cooled, peel off the skins, remove seeds, and dice the peppers.
- Season the Fish: Pat the tilapia fillets dry and season both sides with salt and pepper evenly.
- Sauté Onion: Heat olive oil in a large skillet over medium heat until shimmering. Add finely chopped onion and cook for about 5 minutes until translucent and softened.
- Add Garlic: Stir in minced garlic and cook for 1-2 additional minutes, stirring frequently to avoid burning the garlic.
- Cook Peppers and Spices: Add diced roasted red and yellow peppers, smoked paprika, and crushed red pepper flakes if using. Cook for 3-4 minutes, stirring occasionally to combine flavors.
- Simmer Sauce: Pour in vegetable broth and lemon juice, bringing the mixture to a gentle simmer. Let it simmer for about 5 minutes so the flavors meld together.
- Cook the Tilapia: Nestle the seasoned tilapia fillets into the pepper sauce in the skillet. Cover and cook for 6-8 minutes until the fish turns opaque and flakes easily with a fork.
- Adjust Seasoning: Taste the sauce and add additional salt and pepper if needed to balance flavors.
- Serve: Plate the tilapia fillets and spoon the roasted pepper sauce over them. Garnish with chopped fresh parsley before serving.
Notes
- To roast peppers quickly, use a gas stove flame or broiler.
- Crushed red pepper flakes are optional for a mild heat—adjust to taste.
- Ensure not to overcook the tilapia to keep it tender and moist.
- Leftover sauce can be refrigerated and used as a spread or dip.
- Pair with steamed rice, quinoa, or crusty bread to soak up the sauce.
