Spicy Roasted Pepper Tilapia Skillet (Printer-friendly)

Flavor-packed tilapia with roasted peppers, spices, and fresh cilantro ready in 35 minutes.

# What You'll Need:

→ Fish

01 - 4 tilapia fillets (about 6 oz each)
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/2 tsp freshly ground black pepper

→ Roasted Peppers

05 - 2 large red bell peppers, roasted, peeled, and sliced
06 - 1 large yellow bell pepper, roasted, peeled, and sliced
07 - 1 jalapeño, thinly sliced (seeds removed for less heat, if preferred)

→ Aromatics & Sauce

08 - 2 cloves garlic, minced
09 - 1 medium onion, thinly sliced
10 - 1 can (14 oz) diced tomatoes, drained
11 - 1 tsp smoked paprika
12 - 1/2 tsp ground cumin
13 - 1/2 tsp chili flakes (adjust to taste)
14 - 2 tbsp fresh cilantro, chopped
15 - Juice of 1 lime

# Directions:

01 - Pat tilapia fillets dry with paper towels and season generously with salt and pepper on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear tilapia fillets for 2–3 minutes per side until just opaque and lightly golden. Remove and set aside.
03 - In the same skillet, add a little more olive oil if needed, then sauté onion and garlic until soft and fragrant, about 3 minutes.
04 - Add roasted red and yellow peppers, jalapeño, smoked paprika, ground cumin, and chili flakes. Stir and cook for another 2 minutes.
05 - Add diced tomatoes and cook for 4–5 minutes, allowing excess liquid to evaporate and flavors to meld together.
06 - Return tilapia fillets to the skillet, nestling them among the pepper mixture. Spoon sauce over the fish, cover, and let simmer on low for 5 minutes.
07 - Remove from heat. Drizzle lime juice over the skillet and sprinkle fresh cilantro on top before serving.

# Expert Advice:

01 -
  • The roasted peppers develop this sweet charred flavor that balances the spices perfectly
  • Everything cooks in one pan so cleanup takes about two minutes flat
  • The sauce is incredible spooned over rice or mopped up with crusty bread
02 -
  • Patting the fish completely dry before seasoning is what gives you that gorgeous golden sear instead of steamed gray fish
  • Draining the canned tomatoes thoroughly prevents your sauce from becoming watery and helps the flavors concentrate
  • The fish continues cooking in the sauce, so remove it from the skillet sear while it's still slightly underdone
03 -
  • If you want more heat, leave some jalapeño seeds in or add a pinch of cayenne to the spice mix
  • A fish spatula is worth the investment it makes flipping delicate fillets completely stress free

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