Spicy Roasted Pepper Tilapia Skillet (Print version)

Vibrant tilapia with spicy roasted peppers in a zesty tomato sauce. Ready in 35 minutes.

# Ingredient List:

→ Fish

01 - 4 tilapia fillets (approximately 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

# How To Make It:

01 - Pat tilapia fillets completely dry with paper towels. Season both sides generously with salt and freshly ground black pepper, pressing gently to adhere.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Place tilapia fillets in the pan and sear for 2–3 minutes per side until just opaque and lightly golden brown. Transfer fillets to a plate and set aside.
03 - Add a splash more olive oil to the same skillet if needed. Add sliced onion and minced garlic, sautéing until softened and fragrant, approximately 3 minutes.
04 - Stir in roasted red and yellow peppers, sliced jalapeño, smoked paprika, ground cumin, and chili flakes. Cook for 2 minutes, stirring constantly to bloom the spices.
05 - Add drained diced tomatoes to the skillet. Cook for 4–5 minutes, allowing excess liquid to evaporate and flavors to meld into a thick sauce consistency.
06 - Return seasoned tilapia fillets to the skillet, nestling them into the pepper mixture. Spoon sauce generously over the fish. Cover and reduce heat to low. Simmer for 5 minutes until fish is cooked through.
07 - Remove skillet from heat. Drizzle fresh lime juice evenly over the dish and sprinkle with chopped cilantro. Serve immediately while hot.

# Expert Advice:

01 -
  • The way the smoky peppers cling to each flaky bite feels like discovering a hidden restaurant gem
  • Everything cooks in one pan, including the sauce that becomes the star of the show
  • This dish looks impressive but comes together faster than you can decide on takeout
02 -
  • Dry your fish thoroughly before seating or you will not get that gorgeous golden crust we are after
  • Drain those canned tomatoes well or your sauce will be too watery and the flavors will not concentrate properly
  • Let the skillet cool slightly before adding lime juice or the high heat will cook away the bright citrus notes
03 -
  • If you cannot find jarred roasted peppers, broil fresh peppers for 15 minutes until charred, then steam in a paper bag for easy peeling
  • Let the fish rest at room temperature for 15 minutes before cooking to ensure even cooking throughout

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