Sunday, 8 December 2013

Spiced Tilapia with Roasted Pepper-Tomatillo Sauce

I've been experimenting with tomatillos again and made a sauce for fish. This one didn't have any chilli in it like all the recipes I've tried before, but it was very flavourful on it's own. I served it with rice and green veg.

Spiced Tilapia with Roasted Pepper-Tomatillo Sauce (from East 9th Street)
(Serves 4)

For the sauce
1 red pepper
2 tsp canola oil
4-5 medium tomatillo, husks removed
1/4 tsp sea salt
1 clove garlic, minced
2 tbsp chopped fresh cilantro
1 tsp honey

For the fish
2 tbsp white flour
2 tsp chilli powder
1/2 tsp dried oregano
1/4 tsp cumin
salt and pepper
4 tilapia fillets
1 tbsp canola oil

Preheat the grill.

Cut the red pepper in half and discard the seeds and membranes. Grill the peppers for 12-15 mins or until blackened. Remove and put into a sealey plastic bag. Let them for stand 10 mins and then peel off the skin and cut the pepper into chunks.

Heat the oil in a pan over medium heat and add tomatillos. Cook until tender. Add the salt and garlic to the pan and cook for 1 min. Add the pepper, cilantro, vinegar and honey to the pan and using a hand blender, blend until smooth. Set aside.

Combine all the dry ingredients for the fish in a dish and stir to combine. Coat the fish evenly with the spice mixture. Add the oil to a frying pan over medium-high heat and cook fish until browned on both sides.

Serve the fish with sauce.

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